Wednesday, 11 August 2010

Sourdough Bread

Sourdough Loaf
To read about the benefits of Sourdough Bread, see my post on how to make a sourdough starter. Although I have included cup measurements, for best results, I recommend making sourdough by weight as the density of sourdough starter can be very variable.

(makes four loaves)

  • 26 oz sourdough starter (about 3 cups)
  • 43 oz wholemeal flour (about 9 cups)
  • 1 tbsp yeast (optional but it gives a slightly less dense loaf)
  • 1 tbsp sea salt
  • 30 floz warm water (3 ¾ cups) - I make it with two parts tap water to one part boiling water.
  • The night before, prepare your sourdough starter.
  • Mix flour, salt and optional yeast in large bowl.
  • Add warm water to the starter and mix
Sourdough starter and warm water in jug
  • Add the combined water/starter to bowl of flour/salt/yeast and mix until no dry flour remains. (If using shop bought flour you may need to add an extra 2-4 floz water.)
  • It should be thick but runny enough that it spreads when you stop stirring.
Sourdough bread mixture
  • Divide evenly between four 2lb loaf tins and leave to rise for 8-12 hours.
Sourdough bread before risingBefore and after rising.
Sourdough bread after rising
  • Bake at 200°C/GM4/400°F for 35 minutes.
  • When ready, turn out immediately and leave to cool before slicing.
Sourdough bread loaves cooling on rack