Make your own bread for homemade stuffing with added flavor and less fat.
Note: This post was originally published on my long-neglected Hestia’s Kitchen blog, where you can find additional photos.
Looking for a way to make your own sourdough starter? See our tutorial here.
- 2 cups sourdough starter
- 1½ cups all-purpose flour
- 1½ cups white whole wheat flour
- 1½ tsp salt
- 1 Tbsp olive oil
- 1 tsp sugar
- 1 tsp dried parsley
- ½ tsp each dried rosemary and sage
- ½ cup milk
- In a large bowl or stand mixer bowl, combine the starter with all ingredients. Knead until the dough is smooth and shiny.
- Let dough rise in a greased, covered bowl 3 – 4 hours. Shape into a round, cover and let rise on a parchment lined bakers peel for another 1 – 1½ hours.
- Preheat oven and baking stone to 400 degrees. Slash the top of the round and slide onto the hot stone. Bake for 35 – 45 minutes or until the internal temperature is about 205 degrees. Move bread to a cooling rack and let cool completely.
- Slice bread and cut into ½ inch cubes. Lay the cubes out on a large baking sheet. Bake at 350 degrees for 20 minutes or until golden. Makes about 12 cups of cubes.