sourdough

Sourdough starter is simply flour and water left to ferment – the flour and water provide food for the wild yeast and lactobacilli that surround us all. With regular feeding of flour and water, a starter not only creates a healthy biome of yeast that adds a depth of flavour to bread, it also has many health benefits.

As the starter acidifies, the yeast releases phytase enzymes, which pre-digest the flour. This in turn releases micronutrients that will help to reduce bloating and digestive discomfort.

How To Make

Sourdough Starter

Prep time: 2-5 days

Makes: 550g

300ml SpinneysFOOD Bottled Drinking Water

15g fresh yeast

250g strong white flour

Sourdough bread contains prebiotics, which support a healthy gut’s microbiome.

1 Pour the water into a large glass jar. Sprinkle or crumble the yeast onto the surface of the water. Leave to dissolve for 5 minutes. Add the flour and stir until combined. 2 Cover the jar with a tea towel and ferment at room temperature for at least 48 hours and up to 5 days. The starter will become a loose, frothy batter. Stir once a day during this period. Use immediately or refrigerate indefinitely. 3 After using a portion of the starter, replace it with an equal amount of flour and water to keep it active for the next time you make bread. For example, if a recipe calls for 250ml of the sourdough starter, after removing this amount stir 125g of flour and 125ml of water into the remaining contents of the jar. Allow to ferment at room temperature for 12-24 hours before refrigerating.

NO-KNEAD SOURDOUGH POTBREAD

Prep time: 20 minutes (plus proofing time)

Cook time: 1 hour 30 minutes

Makes: 1 large loaf

620ml lukewarm SpinneysFOOD Bottled Drinking Water

775g good-quality stone-ground bread flour

1 tbsp SpinneysFOOD Fine Sea Salt

265g sourdough starter

To serve SpinneysFOOD Salted Butter or vegan butter

1 In a large bowl combine the water, flour, salt and sourdough starter. There’s no need to knead, just make sure everything has been completely mixed together. Cover with cling film and allow to rise in the refrigerator overnight. (It can be stored in the refrigerator for up to 2 weeks and baked as you need).

2 Take the dough out of the bowl and loosely form into a ball on a piece of baking paper (it will be wet and sticky, but this is how it should be). Allow the dough to rise, loosely covered with cling film for 45 minutes.

3 Meanwhile, preheat the oven to 220°C, gas mark 7. Preheat a cast-iron pot with a tight-fitting lid in the oven at the same time. 4 Using a sharp knife, score the surface of the dough then place in the preheated cast-iron pot with the baking paper at the bottom. Add 2-3 cubes of ice. Replace the lid and bake for 20 minutes. Remove the lid and bake for a further 50 minutes to 1 hour until a deep caramel-coloured crust has formed. The bread should sound hollow when tapped. Allow to cool on a cooling rack completely before flipping the bread out. 5 Serve with the butter.