What is the recipe for Cracker Barrel sourdough bread?

Unfortunately, Cracker Barrel doesn't publicly share their exact recipe for sourdough bread. They keep that information closely guarded as part of their brand identity and competitive advantage.

However, I can provide you with a general sourdough bread recipe that is known for its delicious flavor and texture. This recipe will give you a great foundation to experiment with and find your own personal touch:

Basic Sourdough Bread Recipe:

Ingredients:

* Starter:

* 1 cup active sourdough starter (fed and bubbly)

* 1 cup all-purpose flour

* 1 cup water

* Dough:

* 1 cup active sourdough starter

* 3 cups all-purpose flour (plus more for dusting)

* 1 1/2 cups warm water (100-110 degrees F)

* 1 1/2 teaspoons salt

Instructions:

1. Prepare the starter (if you don't have one):

* Combine 1 cup flour and 1 cup water in a jar.

* Cover loosely and let sit at room temperature for 2-3 days.

* After a couple of days, you should see bubbles and a slightly sour smell, indicating your starter is active.

2. Combine starter and flour:

* In a large bowl, mix the starter, 3 cups of flour, and 1 1/2 cups of water.

* Use a wooden spoon or your hands to combine the ingredients until a shaggy dough forms.

3. Autolyse:

* Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30-60 minutes.

* This allows the flour to absorb the water, resulting in a smoother dough.

4. Add salt and knead:

* Add the salt to the dough and continue kneading for 10-15 minutes, or until the dough is smooth and elastic.

5. Bulk fermentation:

* Place the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.

* Let the dough rise for 4-8 hours, or until it has doubled in size.

* During this time, fold the dough over on itself every hour or two to develop structure.

6. Shape and proof:

* Gently deflate the dough and shape it into your desired loaf.

* Place the shaped loaf in a floured banneton or a lightly oiled bowl.

* Cover and let it proof for 2-4 hours, or until it has risen to the top of the banneton.

7. Bake:

* Preheat oven to 450 degrees F.

* Score the top of the loaf with a sharp knife or razor blade.

* Place the loaf on a baking sheet lined with parchment paper.

* Bake for 20 minutes at 450 degrees F.

* Reduce the oven temperature to 400 degrees F and continue baking for another 20-25 minutes, or until the bread is golden brown and sounds hollow when tapped.

8. Cool:

* Let the bread cool completely on a wire rack before slicing and serving.

Tips:

* Using a good quality flour: Using a high-protein flour like bread flour will give you a more flavorful and chewy loaf.

* Temperature: The temperature of your environment and the water will affect how long your dough rises. Adjust the rising time accordingly.

* Experiment with different ingredients: You can add flavor to your sourdough by incorporating different ingredients like herbs, seeds, or nuts.

* Practice makes perfect: The more you bake sourdough, the better you'll get at it. Don't be afraid to experiment and try different techniques.

Remember, sourdough bread is a labor of love. The process requires patience and attention, but the reward of a delicious, crusty loaf is well worth it.