Hosehead
Executive Member
Food lovers market sell pretty authentic San Fransisco Sourdough bread around r20 loaf maybe ask the Bakery for a bit of starter
Somerset west anyway
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Sourdough
- Thread starter Pooky
- Start date
Somerset west anyway
SauRoNZA
Honorary Master
LOL.
The last starter I made I put above the fridge and promptly forgot about.
For days there was this sour milk smell coming from what we thought was behind the washing machine and assumed our little girl must have messed some milk somewhere.
Went on for a few days before I eventually realized what the smell was...and needless to say the bitch was dead by then.
It's pretty simple to get your own starter going, no need to get one from someone else.
Trick is just to use the rawest flour you can find preferably stone ground.
The last starter I made I put above the fridge and promptly forgot about.
For days there was this sour milk smell coming from what we thought was behind the washing machine and assumed our little girl must have messed some milk somewhere.
Went on for a few days before I eventually realized what the smell was...and needless to say the bitch was dead by then.
It's pretty simple to get your own starter going, no need to get one from someone else.
Trick is just to use the rawest flour you can find preferably stone ground.
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SauRoNZA
Honorary Master
Sourdough takes a lot of patience, but the end result is definitely worth it!
Sourdough Starter
• 285 g (10 oz) white bread flour + extra for feeding
• 300 ml (10 fl oz) water + extra for feeding
To complete the sourdough loaf
• 600 g (1 1b 51/40z) white bread flour
• 1 or 2 tsp salt
• extra flour and polenta
To form the starter, mix the flour with the water in a medium bowl to form a thick paste.
Transfer to a glass or plastic (avoid metal) container with the lid left slightly ajar and leave at
room temperature for 3-4 days. After this time it should be bubbling and have a sour smell.
Discard half the mixture. Mix 120 g (4 oz) flour and 170 ml (6 fl oz) water into a paste and
add it to the original mixture. This is called feeding the starter. Transfer the starter to a large
plastic container with a tightly fitting lid, and the following day it will be ready to use to
make sourdough bread. You will usually need half the quantity to make a recipe. Store the
remainder in the fridge and take it out the night before you need to use it each time. Each
time you use half, feed it again, and return it to the fridge. Do not use when it has only just
been fed. If it fails to bubble, throw it out and start again.
In a large bowl, mix 600 g (1 1b 51/4 oz) flour with 250 g (8 oz) starter and enough water to
make a soft but manageable dough. Set aside for about 15 minutes, and knead in the salt.
Transfer it to a lightly oiled bowl, cover and leave at a room temperature of 22-24C
until doubled in size. This could take about 5 hours. Prepare a large colander lined with
a clean kitchen towel. Dust with polenta or flour to prevent sticking. Tip the risen dough
on to a lightly floured work surface, and fold inwards repeatedly until the dough is smooth
and all the air has been knocked out. Form into a ball, place it in the colander and dust with
more polenta or flour. Cover with a clean towel and set aside at room temperature until
doubled in size, about 12-14 hours. If it is wrinkly when you return to it, it has over-proved.
Reshape it without kneading it again, and leave to prove once more, although this should
take half the time. When the dough is ready, preheat the oven to 200C and line a
large baking sheet with baking paper. Tip the dough upside down on to the baking sheet and
cut a deep slash in what is now the top. Bake for 30-40 minutes, or until the top is golden
brown and the bottom of the loaf sounds hollow when tapped.
Makes 1 loaf
Variations
Lemon & rosemary sourdough
Prepare the basic recipe. Add 1 tablespoon grated lemon zest and 2 teaspoons dried
rosemary to the bowl with the flour and starter. Proceed as directed.
Cheese & bacon sourdough
Prepare the basic recipe. Add 4 slices of bacon that have been cooked until crispy and
crumbled, and 3 tablespoons grated Parmesan cheese to the bowl with the flour and starter.
Seedy sourdough
Prepare the basic recipe. Add 2 tablespoons each of sunflower seeds, sesame seeds, onion
seeds and poppy seeds to the bowl with the flour and starter. Proceed as directed.
Chocolate chip & almond sourdough
Prepare the basic recipe. Add 60 g (2 oz) dark chocolate chips and 3 tablespoons chopped
almonds to the bowl with the flour and starter.
Sourdough Starter
• 285 g (10 oz) white bread flour + extra for feeding
• 300 ml (10 fl oz) water + extra for feeding
To complete the sourdough loaf
• 600 g (1 1b 51/40z) white bread flour
• 1 or 2 tsp salt
• extra flour and polenta
To form the starter, mix the flour with the water in a medium bowl to form a thick paste.
Transfer to a glass or plastic (avoid metal) container with the lid left slightly ajar and leave at
room temperature for 3-4 days. After this time it should be bubbling and have a sour smell.
Discard half the mixture. Mix 120 g (4 oz) flour and 170 ml (6 fl oz) water into a paste and
add it to the original mixture. This is called feeding the starter. Transfer the starter to a large
plastic container with a tightly fitting lid, and the following day it will be ready to use to
make sourdough bread. You will usually need half the quantity to make a recipe. Store the
remainder in the fridge and take it out the night before you need to use it each time. Each
time you use half, feed it again, and return it to the fridge. Do not use when it has only just
been fed. If it fails to bubble, throw it out and start again.
In a large bowl, mix 600 g (1 1b 51/4 oz) flour with 250 g (8 oz) starter and enough water to
make a soft but manageable dough. Set aside for about 15 minutes, and knead in the salt.
Transfer it to a lightly oiled bowl, cover and leave at a room temperature of 22-24C
until doubled in size. This could take about 5 hours. Prepare a large colander lined with
a clean kitchen towel. Dust with polenta or flour to prevent sticking. Tip the risen dough
on to a lightly floured work surface, and fold inwards repeatedly until the dough is smooth
and all the air has been knocked out. Form into a ball, place it in the colander and dust with
more polenta or flour. Cover with a clean towel and set aside at room temperature until
doubled in size, about 12-14 hours. If it is wrinkly when you return to it, it has over-proved.
Reshape it without kneading it again, and leave to prove once more, although this should
take half the time. When the dough is ready, preheat the oven to 200C and line a
large baking sheet with baking paper. Tip the dough upside down on to the baking sheet and
cut a deep slash in what is now the top. Bake for 30-40 minutes, or until the top is golden
brown and the bottom of the loaf sounds hollow when tapped.
Makes 1 loaf
Variations
Lemon & rosemary sourdough
Prepare the basic recipe. Add 1 tablespoon grated lemon zest and 2 teaspoons dried
rosemary to the bowl with the flour and starter. Proceed as directed.
Cheese & bacon sourdough
Prepare the basic recipe. Add 4 slices of bacon that have been cooked until crispy and
crumbled, and 3 tablespoons grated Parmesan cheese to the bowl with the flour and starter.
Seedy sourdough
Prepare the basic recipe. Add 2 tablespoons each of sunflower seeds, sesame seeds, onion
seeds and poppy seeds to the bowl with the flour and starter. Proceed as directed.
Chocolate chip & almond sourdough
Prepare the basic recipe. Add 60 g (2 oz) dark chocolate chips and 3 tablespoons chopped
almonds to the bowl with the flour and starter.
NaturalFoodCo
New Member
- Joined
- Oct 13, 2017
- Messages
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I have been baking Sourdough bread for the last year. You can look online there are plenty of sites with information.
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