Name: Homemade Sourdough Irish Soda Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Irish
Ingredients: 375 g (3 cups) all purpose flour (I use KAF); 50 g (4 tbsp) granulated sugar; 5 g (1 tsp) baking soda; 7 g (1 1/2 tsp) fine sea salt; 60 g (4 tbsp) unsalted butter, cold, cut into small cubes; 1 large egg; 170 g (appx. 3/4 cup) buttermilk; 200 g (appx. 1 cup) sourdough starter discard or active sourdough starter; 150 g (1 cup) raisins; Volume measurements are in US cups.; If you do not have buttermilk, use 3/4 cup milk + 1 scant tablespoon fresh lemon juice.; My sourdough discard is 100% hydration. This means it’s made up of equal parts flour and water by weight, and has a thick, batter-like texture. Your starter might be a different hydration % which is fine.

Description

A simple, easy recipe for homemade sourdough Irish soda bread made with tangy sourdough starter. Slightly sweet, not too dense, with a hint of butter. Recipe adapted with changes from Ina Garten.

Ingredients

375 g (3 cups) all purpose flour (I use KAF)
50 g (4 tbsp) granulated sugar
5 g (1 tsp) baking soda
7 g (1 1/2 tsp) fine sea salt
60 g (4 tbsp) unsalted butter, cold, cut into small cubes
1 large egg
170 g (appx. 3/4 cup) buttermilk
200 g (appx. 1 cup) sourdough starter discard or active sourdough starter
150 g (1 cup) raisins

Notes

Volume measurements are in US cups.
If you do not have buttermilk, use 3/4 cup milk + 1 scant tablespoon fresh lemon juice.
My sourdough discard is 100% hydration. This means it’s made up of equal parts flour and water by weight, and has a thick, batter-like texture. Your starter might be a different hydration % which is fine.

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Instructions

Preheat oven to 375 F (190 C) Line a baking sheet with parchment paper.
Combine the flour, sugar, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the butter, a few cubes at a time, and mix until incorporated.
Lightly beat the egg, buttermilk, and sourdough discard together in a separate bowl.
Woking in batches, gradually pour the buttermilk mixture into the flour mixture.
Add the raisins. Mix to combine; the dough will be slightly wet and sticky.
Scoop the dough onto a well floured surface. Knead it a few times into a round ball. With a serrated knife, cut an “x” into the top. Place onto your lined sheet pan.
Bake on the center rack for 45-55 minutes. If necessary, cover the loaf with foil at the 40 minute mark to prevent over browning. The soda bread is finished when a toothpick (or spaghetti strand!) comes out clean when inserted. The bottom should sound hollow when you give it a knock.
Transfer to a wire rack to cool.
With a serrated knife, cut into wedges (much easier than slices), and serve warm or at room temperature with butter. Soda bread is best enjoyed on the same day it’s made.