i decided  to go with some classics white Sandwich and banana bread and make them sourdough. technically not american but i grew up on them. The Banana Bread still uses baking powder and soda but will have a tang to it. With ith the white bread i used and overnight preferment and then the mixed and bulk ferment for around 5 hours and rinsed for 2 1/2 hours and baked for about 40 minutes. Banana bread was the normal mix wet then dry ingredients. the combine lightly  so you don’t work the gluten to much then baked 325 for 1 hour. both Recipes are adapted for  discovering sourdough

Soft White bread sourdough

Preferment

-Sourdough starter 166%  126 g/water 113g/ww four 42 g/ap flour 96 g mix this the night before

Final dough mix

-Preferment/56 g water/evaporated milk 85 g/melted butter 28 g/Honey 14 g/bread flour 351.5 grams

Mix all ingredients except the salt and let the dough autolyse for 20 minutes covered, Then mix for 4 minutes with salt add flour as need. Let the dough rise for 4 hours in the mixing bowl and give the the dough hook two turns while bulk fermenting. i did stretch and fold only because my house was really cold and i put the dough in the oven with the light on for some heat. shape and bake at 375 for around 30-40 minutes.

sourdough banana bread

wet

-sourdough starter 166%  255 grams/evaporated milk 113 g/5.5 oz banana/ sugar 99 g/oil 56.5 g/egg 1/

dry

-ww flour 89 g/ap flour 155.5 g/salt 6 g/cinnamon 1 tsp/allspice 1/3 tsp/baking soda 1 tsp/baking powder 1 1/2 tsp/

Make it like you would with a normal banana Bread. I got these recipes from a book but you can easily change a lot of commercial yeast recipes by just removing the yeast as taking out the same amount of flour and water in you starer.

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