We talked here on the Texas Pure Milling Blog before about how to make homemade sourdough , so we wanted to share a few more recipes on how to use that starter. This herb pear and pecan sourdough has a different flavor profile with the addition of the pear. It has almost a wine note to the finished bread. The nuts and herbs give it a savory distinction that make it perfect for cheese, sandwiches and hearty soups. It slices really well and it tastes amazing! This dough can be made, fermented, and then kept in the fridge for up to a week ahead of baking just be sure to warm it to room temperature before forming it into loaves and then raising to bake.
Herb Pear Pecan Sourdough Bread
6 cups Texas Pure Milling Organic All-Purpose Flour
1 1/2 cups lukewarm filtered water
1 tsp. salt
1 cup sourdough starter
1 cup shredded pears (unpeeled)
1 Tbsp. Italian herbs, dried
1 cup chopped toasted pecans
Directions: Mix the first 6 ingredients in a large 2-quart bowl and knead for 3-5 minutes until smooth and elastic. Add the nuts and fold in. Cover and let rise at room temperature about 12 hours or until doubled in size. When you’re ready, shape dough as desired. This recipe will yield 2 standard loaves of bread. Place into a greased loaf pan, and lightly mist or brush the top with oil. Let rise about 2½ hours in a 70 degree room or until doubled in size. Preheat oven to 400°F. Bake 35-40 minutes until golden brown (at least 195°F internal temperature). Yield 2 loaf.