Sourdough Bread

Sourdough Bread has recently risen in popularity, with many considering it to be tastier and possibly healthier than “conventional” breads.

Relying on wild yeast and lactic acid bacteria it is easier to digest and has increased nutritional values in comparison.

With artisan bakers producing sourdough bread, and some costing more than triple a traditional loaf, now may be the time to make your own…

Tastier and possibly healthier than “conventional” breads .

Creating your Sourdough starter...

Equipment:

Bowl Jar with lid (Kilner) Tea-towel (clean)

Ingredients

Flour (unbleached white) Water (tepid)

2

Feeding your sourdough starter

As the bubbles appear, pour approximately half the mixture away. The add 150g/ml of flour and water. Continue on a daily basis, this allows your starter to achieve its full strength.

After seven days decant your starter into the jar. The starter should be active, and be fizzy and sour to taste. If you wish to at this stage you can remove small amounts of the starter, 50g and add 150g/ml of flour and water to give to others as presents.

1

Method:

Put 300g flour in to the bowl and mix with 300ml water, cover loosely with a tea-towel and stand in a warm place in the kitchen.

Leave for a few days, checking and stirring occasionally to ensure the mixture is not separating. Between 3-7 days the mixture will begin to have a slightly sour smell and bubbling on the surface.

Baking your sourdough bread...

Ingredients

Flour (strong white bread flour) Water (tepid) Salt

3

Mix:

To a large bowl add 225g of flour, 350ml of water and 125g of your starter. Mix together and leave

overnight.

4

Next morning

Next morning add 225g of flour and 2-3 tsp of salt. Remove from the bowl and knead for 5-10 minutes. It may be quite wet, use oil to prevent stick rather than adding more flour. Leave to rest for 5 minutes, knead for a further 5 minutes.

4

Proving

Flour a baking tray, place the dough and dust with more flour. Cover with a damp tea towel or, make a frame to lay the tea towel over) and leave to prove for 3-4 hours, until it had doubled in size.

5

Preheat the oven to 250C/gas mark 9.5

6

Baking

Before cooking slash the top of the bread, place in the centre of the oven for 10 minutes, reduce to 200C and bake for a further 20 minutes (checking regularly) until golden brown and hollow sounding when tapped on the bottom.

Leave to cool before cutting a generous slice and spread with your favourite spread.