Description
A tangy and flavorful sourdough loaf infused with dill pickle brine and chopped pickles, perfect for sandwich making or enjoying on its own.
Ingredients
Scale
- 100 grams bubbly active sourdough starter
- 150 grams pickle brine from the jar
- 200 grams water
- 500 grams all purpose flour
- 9 grams salt
- 1 cup chopped pickles
Instructions
- Mix sourdough starter pickle brine and water until combined.
- Add flour and salt stir to form a dough.
- Fold in chopped pickles.
- Let dough ferment for 4 to 6 hours until doubled.
- Shape into a loaf and proof for 2 hours.
- Preheat oven to 450°F bake loaf for 30 to 35 minutes until golden brown.
- Cool before slicing.
Notes
- Make sure the sourdough starter is bubbly and active for best rise
- Using fresh pickle brine adds the tangy flavor but adjust salt accordingly
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 2g
- Sodium: 350mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg