Sourdough and Sourdough starter

10 May

Our local supermarket has a great sourdough that I’m quite happy to continue purchasing each week, however being on a baking quest, I decided to try my own.

A nice idea, but not so simple as I first thought.  This isn’t a baking recipe whereby you buy the ingredients, prep and bake all within the same day.  We’re talking nearly two weeks!  But, each day it’s a 5 minute job and now that I’ve started, I can have fresh sourdough every day!  Bonus.

When researching on how to make sourdough, there were a variety of methods available and there were some very strict rules, but I didn’t use many of the purist methods and it still worked really well.

So first things first and that’s the sourdough starter:

All you need is a good-sized jar and the following:

1/2 cup strong white flour
1/2 cup warm water
2 tablespoons plain natural yoghurt
more flour and warm water each day

On the first day, I mixed the flour, warm water and yoghurt in the jar and stirred with a wooden spoon.  I then sealed the lid and left it on the kitchen bench.  The next day, I stirred in another 1/2 cup flour and 1/2 cup of warm water.  On day 3 onwards, I poured out half of the starter and continued to add 1/2 cup flour and 1/2 cup of warm water.

The mixture will really bubble and have a distinctive smell.  Apparently if it really stinks, you need to pour it all out and start again.

After about a week, I began to actually make the sponge and then sourdough loaf and it took 3 days, but again, each day was really simple and only took a few minutes.

100 ml starter
250 gr strong white flour
300 ml warm water
300 gr strong white flour
1 tablespoon oil
10 gr salt

First off, you need to make the sponge.  In a large bowl, mix the starter, flour and water and mix with a wooden spoon.  Cover with cling film and keep in a refrigerator for 24 hours.

Next day, mix in the loaf ingredients, flour, oil and salt to the sponge and knead for about 10 minutes on a floured surface, until nice and smooth.  This dough is really wet and sometimes sticks to your fingers but it’s quite soft.

Afterwards, add this dough to an oiled bowl, covered with oiled cling film and let it rise for quite a few hours.  Sourdough takes a long time to rise and I let it raise for about 6 hours.   It would work well, if it was left overnight and then cooked in the morning.

Next day, knead this again briefly, mould into an oval shape and place on a floured tray.  Leave this for one hour.  Preheat oven to 250 C / 480 F.

Sprinkle the dough with flour and slash the top with 3 cuts.  Spray the oven with water and bake the sourdough for 15 minutes.  Reduce the oven to 220 C / 420 F, spray the insides of the oven with water again and cook for a further 25 minutes.  Cool on a cooling rack and enjoy!

3 Responses to “Sourdough and Sourdough starter”

  1. smileysoyabean May 14, 2012 at 19:46 #

    That looks like beautiful bread! I’ve tried making starters a few times and every time they’ve gone mouldy. This may be the inspiration I need to try again… 🙂

  2. LC May 21, 2012 at 03:23 #

    i never knew it was so involved. Wow – I learnt somthing to day.

  3. girlinafoodfrenzy May 26, 2012 at 14:42 #

    Looks gorgeous, great crust and those big, bubbly holes, yum!

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