Sourdough Bread

Sourdough Bread




Put around a 3rd of your starter in a bowl add flour and warm water to the quantity required. Mix together into a dough this should not be runny in any way but should not be super dry hopefully it will be sticky to touch and be less sticky after left to sit, you will work this out over time.

Place the dough into a loaf tin leave in a warm place next to a radiator works well, after around 6 hours it should have doubled in size this varies greatly depending on the amount of heat.

Place the expanded dough into a preheated oven at 220 degrees for 10 - 15 minutes the bread should rise even more then reduce the heat down to low to finish use a skewer to check if unsure it should come out clean.

Bread Tips

  1. Mix the ingredients and leave for 15 - 30 minutes or longer, this will make the bread nicer to deal with.
  1. Stretch the dough to find out how stretch it is the more gluten forms the more stretch.
  1. Most recipes tell you to kneed the dough which may give a lighter loaf but I have found it still works well with out this if you time it well.

Starter Tips

  1. A layer of liquid on top of your starter is fine, this is just gluten mix it back in and carry on.
  1. An active starter will expand in the warm and have air bubbles formed on the surface