Kombucha-Infused Sourdough Bread is where tangy meets tradition. This recipe brings together the natural fermentation of kombucha and sourdough, creating a loaf that's bursting with flavor and brimming with probiotics. If you're ready to elevate your bread-baking game, this one's for you!
All-purpose flour forms the structure of the bread, giving it that perfect crumb. Kombucha adds a tangy twist, enhancing the fermentation process and boosting the flavor profile. Sourdough starter is the key to the bread's rise and tang, as it’s packed with natural yeast. Salt accentuates the flavors and strengthens the dough. Warm water hydrates the flour and helps activate the yeast in the starter.
This bread pairs beautifully with a creamy brie or sharp cheddar, making it perfect for a cheese board. Try it toasted with avocado and a sprinkle of chili flakes for a delicious breakfast option. For a sweet twist, serve with honey butter or a homemade berry jam.
Start by grabbing a large bowl and mixing together the all-purpose flour and salt. This is your dry mixture, so make sure it's well combined. In a separate bowl, you'll want to mix the kombucha, sourdough starter, and warm water. These wet ingredients need to be blended until they form a consistent mixture.
Now, gradually introduce the wet ingredients to the dry mix. Stir them until a dough forms. It might look a bit shaggy at first, but don't worry — that's part of the process. Once combined, it's time to get your hands involved. Knead the dough on a lightly floured surface for about 10 minutes. You're looking for a smooth, elastic texture.
Transfer your dough to a lightly oiled bowl, cover it with a cloth, and let it rise in a warm spot for 4-6 hours. You'll know it's ready when it's doubled in size. As your dough rises, preheat your oven to 450°F (232°C).
Once risen, gently shape the dough into a round loaf. Place it on a parchment-lined baking sheet. Now, take a sharp knife and score the top of the loaf — this not only looks nice but helps the bread expand properly in the oven. Cover it with a damp cloth and let it rise for another 30 minutes.
Finally, pop your loaf into the oven and bake for 30-35 minutes. You're looking for a golden brown crust that sounds hollow when tapped. Let the bread cool on a wire rack before slicing to enjoy.
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