At home sourdough

Ingredients:

Active sourdough starter

Fresh filtered water

Plain, wholemeal and rye flour

25g seed mix

Salt flakes

Method:

I prep the bread “Day 1” and cook the morning of “Day 2”.

Starter:

Feed starter the day before you bake it either AM or midday depending on temperature of the day (ie summer rises quicker, winter slower).

1:1 ratio of water to flour (bakers plain and/ or rye flour).

I mix it in a large jar and mark the level of the starter with a hair/rubber band.

Let it rise maybe 1/4-1/3 over the band. You get in tune with this when it rises too much it will stop rising and sink, you can still use this but it will produce flatter denser bread.

Dough:

Mix together 375ml water and 60g starter, add 425g flour (mix of ~250g plain bakers and ~175g wholemeal), salt and the seed mix.

Iʼm never exact on these measurements they can be a few grams under or over.

Mix together, sit for 30 mins and then fold every 30 mins, roughly 4-5 times.

I fold inside the bowl with a spatula saves time, no clean up and no messy hands!

This also isnʼt exact I often miss a couple of 30 min alarms and it does not impact the bread. Then pop in the fridge overnight. The dough is not temperamental at all.

Cooking:

Preheat the oven to 250C with the cast iron/ ceramic pot in the oven. Fold the bread over olive oil or floured surface and pop into a floured basket/ bowl whilst the oven preheats. Turn onto baking paper or silicone mat, score it and bake in a cast iron for 45 mins then turn the oven to 200C and take the lid off for the remaining 20 mins.

Enjoy!!

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