If you don't have a sourdough starter from a loved one, you'll have to invest some time & energy into creating your own. This is a labour of love & worth every minute. Please see me earlier post on how to make a starter.
DAY 1 (PM) Throw away half of the sourdough starter (otherwise you'll end up with a huge quantity). Feed the remaining starter with 30g flour & 85ml of water. Leave covered in a warm dry place. DAY 2 (AM) Take HALF of the starter & stir into it a whisked mixture of 100mls of cold water and 100g of white flour. Put in a glass or stainless steel (sourdough is not keen on plastic) & leave it covered in a warm, dry place. FEED the remaining starter & store it in the fridge. DAY 3 (AM) The 'working' starter should have doubled in size, pushing at the towel. NB. if left too long it gets too dense. Don’t let it rise & then start to fall again. Oil the inside of a loaf tin. With a spatula remove dough from the bowl & ease it into the loaf tin. Place into a preheated oven at 50 degrees for 30 minutes. Increase the oven's temperature to 200 degrees C for 50 minutes. Remove from oven, cool, slice & slather with your favourite spread & or topping. Most enjoyed in this house still warm liberally spread with peanut butter. Recipe shared from a friend.
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Author"To experience food as flavour, as nourishment and as preventative medicine is key to my approach". Paula Archives
August 2022
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