Here’s part 1 of my 2-part recipe for sourdough bread. It takes 4 days to make the starter, but there’s really not much to it other than ‘feeding’ the starter once a day for about 10 days.
Day 1: Mix 70 grams flour and 70 grams water together in a container with a lid. Container needs to be large enough to accommodate another 70 grams water and flour. Cover loosely so gases can escape. Leave for 24 hours at 70 degrees F.
Day 2: Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
Day 3: Remove half (140 grams) of the starter. Add 70 grams flour and 70 grams water. Stir. Cover loosely and leave for 24 hours at 70 degrees.
Day 4 through about Day 10: Repeat Step 3 each day until starter smells fruity, yeasty, and is beautifully fermented. You can test this by seeing if the mixture doubles within 2 to 3 hours of feeding.
Refrigerate until needed. Most people recommend you feed the starter once a month or so (Step 3).
To make bread using a refrigerated starter: feed it at room temperature for two days. Use your refreshed starter to make bread on the third day. Remember to set aside 140 grams of starter and feed it again before returning it to the fridge.
Per Serving: 316 calories; protein 10.5g; carbohydrates 63.5g; fat 1.5g; sodium 4.4mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.