Sourdough is a rustic style of bread made using a sourdough starter which is a flour and water batter left to ferment by natural yeasts that occur in the air, however you can use a little yeast to start the process off. The longer the starter is kept going the more the flavour will develop, some bakeries use starters that have been going for years giving their bread a unique depth of flavour. If creating a starter from scratch it can take 2-5 days until it is ready to use. You then use a portion of it to make the bread dough and feed the remaining starter with flour and water to keep it active. Then when you make your next loaf you take out a portion and feed the remainder again. It’s a much slower process for making bread but results in a lovely chewy texture and depth of flavour.
Ingredients
For the starter:
- 2 tsp dried yeast
- 250g strong white bread flour
For the dough:
- 1 tsp dried yeast
- 375g strong white bread flour
- 1½tsp salt
WEIGHT CONVERTER
Method
- To make the starter, pour 300ml water into a large jar. Sprinkle over the yeast and leave for 5 mins. Stir well then add the flour and mix to a paste. Cover with a tea towel and leave at room temperature for 2 days, stirring it twice a day.
- When ready to make the bread, sprinkle the yeast for the dough onto 175ml water. Leave for 5 mins to dissolve. Mix the flour and salt in a bowl and make a well in the centre. Pour 250ml of the starter into the well with the yeast water.
- Gradually mix the liquid with the flour using your hand to make a dough, adding a little extra water if too dry. Turn the dough out onto the work surface and knead by pushing the dough away from you with the heel of your hand. Roll the dough back up towards you, give a quarter turn and repeat. Continue for 10 mins until the dough is soft, smooth and elastic.
- Place the dough in a clean bowl, cover with cling film and leave to rise in a warm place for 2 hours until doubled in size. Knead it lightly again then shape either into a round or thick sausage shape. Place on baking sheet, cover loosely with cling film and leave to rise again for another hour.
- 5 Preheat the oven to 220°C/425°F/Gas Mark 7. Dust the dough with a little flour and cut a few slashes across it, if ilked, and bake for about 40 mins until golden and hollow sounding when tapped underneath. Leave to cool on a wire rack.
- 6 Add 125ml water and 125g flour to the remaining starter in the jar and allow it to ferment again. If not using within a day or two you can keep it in the fridge for up to 2 weeks.
Top Tip for making Sourdough bread
You can replace half the white flour in the dough with rye flour for a nuttier tasting loaf.
-
Maltesers shortbread
Our Maltesers shortbread takes just 20 minutes to bake and use only five ingredients
By Rose Fooks Published
-
Fruit crumble tray bake
Our fruit crumble tray bake is somewhere between a teatime treat and a pudding...
By Jess Meyer Published
-
Beetroot raita
Vibrant beetroot raita is a delicious dish that's ready in 5 minutes and makes a classic Indian dip for onion bhajis or samosas
By Octavia Lillywhite Published
-
Sweet potato and courgette fish cakes
These sweet potato and courgette fish cakes take 30 minutes to make and can be served with chips, salad, or steamed veg on the side...
By Rose Fooks Published
-
Chicken and spinach lasagne
This chicken and spinach lasagne is a great new take on the family favourite and it’s easy to prepare during the day to cook come dinner time...
By Jessica Ransom Published
-
Broccoli pasta with pancetta
This broccoli pasta with pancetta takes 30 minutes to cook making it a great speedy family dinner...
By Rose Fooks Published
-
Princess Charlotte's favourite snack usually requires a 'refined palate' - would your kids choose it?
Princess Charlotte has inherited her love for this grown-up from her mum Kate Middleton
By Charlie Elizabeth Culverhouse Published
-
Here's why popcorn isn't for toddlers - brave mum shares warning over 'harmless-looking' snack that can be a go-to
You might think twice about handing your child the snack after a brave mum shares her ordeal
By Selina Maycock Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published