Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. Sourdough bread has a more sour taste and better inherent keeping qualities than breads made with baker's yeast, due to the lactic acid produced by the lactobacilli.
You'll need a starter my OH made our first one, there have been several since as we swap between standard yeast bread and sourdough. Baking bread has become a weekly occurrence in our house with fresh bread made on a Friday for the weekends consumption. A standard yeast based loaf only takes a couple of hours to bake, whilst a sourdough loaf takes several days to complete.
Bread has become a passion of mine and a sourdough is one of the most rewarding loaves I bake. Creating a loaf of bread from just flour and water is really quite rewarding.
- 100 ml sourdough starter
- 550 g strong bread flour
- 10 g salt
- 1 tbsp cotswold gold rapseed oil
- Mix 100ml of your starter with 250g flour and 275ml of water and leave overnight.
- The following morning add 300g of flour, 1tbsp of rape seed oil and 10g of salt. Kneed until smooth, the leave to rise and approximately doubled in size, this will take time, maybe all day.
- When it has risen it’s time to shape it and let it prove.
- When it has risen, this can take 2-3 hours, preheat the oven and a baking sheet to 250 degrees, flour the baking sheet and turn out the dough onto it and bake for 15 mins at 250 and a further 25 at 200.
- Allow to cool
Amount Per Serving: Calories: 115Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 194mgCarbohydrates: 22gFiber: 1gSugar: 0gProtein: 4g