Trevor's Kitchen - The    Art and Soul of Cooking

SOURDOUGH BREAD

SOURDOUGH STARTER

 

Day 1

  • 150ml milk

  • 100ml fresh live plain yoghurt

warm the milk and yoghurt together (body temperature) then place in a jar and leave at room temperature (lid loose fitting-for the first five days)

 

Day 2

Mix in the flour and continue to leave at room temperature

 

Day 4

Mix in the flour and water, continue to leave at room temperature

 

Day 5

Mix in the flour and water, continue to leave at room temperature 

Day 6

The starter will be ready to use, either store in the fridge and feed once per week (50g flour, 50ml water) or store at room temperature and feed once per day

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SOURDOUGH BREAD

  • 300g flour

  • 50ml water

  • 20g honey

  • 5g salt

  • 180g starter NOTE: remove from fridge add 90ml warm water and 75g flour, leave for one hour at room temperature-bubbles will appear

  • NOTE: should you wish to adapt the dough with herbs, spices or more salt add 2g yeast 

Method

  • Mix all the ingredients together and knead for 5 minutes- slightly more or less water may need to be added to ensure that dough consistency is achieved

  • Form into a loaf shape, add to a 25cm loaf tin that has been buttered and floured

  • Cover and leave to prove for 3 hours or until the dough is 2/3 larger

  • Bake in a hot oven 220oC for 25 minutes

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