Monday, 5 October 2015

Sourdough Bread - recipe

Sourdough Bread

Starter - Method One
DAY ONE: Mix 1/2C wholemeal flour in 1C filtered water, cover and leave for 10 days.
DAY TEN: Add 1Tbsp flour and mix.
DAY THIRTEEN: Add 1 Tbsp flour and a little water and mix.
DAY FOURTEEN: It is now ready to use.  It should be the consistency of pancake batter.

Starter - Method Two
DAY ONE: Mix 2C of flour and 2C of water.  
DAY TWO-SEVEN: Add a little flour (and water if required) everyday to keep it at a soupy consistency. It should go bubbly and have a wine-like smell.
DAY EIGHT-FOURTEEN: Leave for 7 days before use.

Making Bread
1C starter
3C warm water
seeds of your desire (sunflower, linseed)

Mix starter and warm water and enough flour till it develops a pancake batter consistency.  Leave for 8-12 hours (overnight is good).

Take out 1C (to replenish your starter for next time, set aside).  To the remaining mix in 1tsp salt, any seeds you wish to add (sunflower, linseed) and enough extra flour to make a stiff dough (stringy-ish).  Put into a pan that has been oiled (and coated in seeds/oats).  Leave to rise for 4-8 hours.

Cook at 200℃ for 1 hour.