From what I understand, the main difference between sourdough and standard bread is the use of a starter (mother) instead of yeast to make the dough rise. Standard bread rises in 1-2 hours whereas sourdough rises over approximately six hours. This slow-rise has been a touted health benefit due to the gradual breaking down of gluten. Thus making sourdough easier to digest. Magic for our ever increasing gluten-intolerant tummies. A friend of mine, Gayle started making her own sourdough around the time I started brewing kombucha. A couple of years ago (at a party) we did a swap. A mother for a mother. A kombucha scoby for a sourdough starter. And so began my sourdough-making (and her kombucha-brewing) days. (If you have an interest in making kombucha, click on my beginners guide to brewing here.) Gayle gave me a book to read. It contained all the secrets of a sourdough baker. There was a lot of confusing information in there. It seemed there were a lot of variables in what separates a really good sourdough from a really crap one. So through trial and error, I fumbled my way through many baking fails to eventually get a loaf that is delicious and not too time consuming. The way I cook sourdough would have a purist baker stabbing their eyes out. But it is quick and easy which (lets face it) is what makes baking your own bread sustainable. So without further ado, here is my cheats Sourdough recipe! You will need: A sourdough starter (mother) 4 tablespoons of rye flour 650g plain bakers flour 360g water Salt Seeds/nuts of your choice Olive oil You'll need to source a starter from a friend who is already baking sourdough. However, if you don't know anyone already baking, you can make a starter yourself. Google a "how to" video . A sourdough starter is kept in the fridge where she lies dormant until you want to bake a loaf. You need to get her bubbling before use. Take her out of the fridge and spoon in approximately 2 tablespoons of rye flour, and a splash of water.** Mix together until a thick water consistency. Leave on the bench for 12-24 hours until bubbly (see below photo). You may see the liquid rise and fall which is a sign of a really active starter. A VERY GOOD THING! **Sourdough purists have more exact measurements and ONLY use filtered water** Once your starter is bubbling away, it is time to mix all the ingredients together. Now here is where I go REALLY rogue. I use a thermomix. **GASP** I hate getting dough stuck to my fingers. A sourdough purist just had a heart attack reading this. I have you-tubed videos on "how to knead sourdough". It is an art. The dough needs to be slapped and tickled in ways that I just don't have the time or patience for. So if you want to save a bit of time, mess and elbow grease, use a thermomix or kneading machine. Mix: 150g sourdough starter 360g water (I use unfiltered tap water because I am a rebel) 650g of plain white bakers flour In the thermomix, I do reverse speed 6 for 10 seconds until all ingredients are mixed (see below photo). If you are using a food processor, just do the same, turn it on until all the ingredients are evenly mixed together. Leave that dough to rest for 30 minutes in the thermomix. While waiting, you have to feed your starter again. Put another 2 tablespoons of rye flour into the jar and mix with a splash of water until a thick water consistency. Then place her back into the fridge for another day. You must feed her at least once per week to keep her alive. If you don't bake a loaf one week, feed her the flour and water anyway and place her back into the fridge. After 30 minutes have passed, add salt (approximately 1 teaspoon), and whatever seeds/nuts you want. Use as much or as little as you like of these two ingredients. I don't measure them. If you prefer plain sourdough, omit the seeds/nuts. Kneed for 6 minutes. Why six minutes? Don't know. After kneading for six minutes it should look like this. Tip the kneaded dough into a bowl greased with olive oil. Cover and leave it for roughly 2 hours. Take the kids to school. Do your groceries. Oil a loaf tin with olive oil and then line it with baking paper. The baking paper is optional but I find that your bread tends to slide right out of the tin after baking with the paper there. Ain't nobody got time to scrub a baking tin for hours at the end of the process. Baking paper leaves NO MESS! Get your dough from the bowl and punch it down a little with your fist. Wet your hand first unless you want your fist to stay in there. Roll the dough into a log and dump it into the tin. Leave it there for approximately SIX HOURS!** You don't have to stare at it for six hours. Go outside. Go to lunch. Do your housework. It will double in size. **Rise time will vary depending on the weather. In summer it might take less time, and in winter it may take more time. The below photo is an example of a good rise - round on top! If you get carried away with a few wines at lunch and come home to the bread sagging in the middle (see below photo), it has been left for too long. Not to worry! I usually bake it and eat it anyway**. **another sourdough purist just bit the dust with that comment Preheat your oven. Turn that sucker up to as HOT as you can get it. On my oven, that is 260 degrees Celsius. Wait until the thermostat confirms the oven has reached top temperature and put your loaf in the oven. Then immediately turn it down to 200 degrees Celsius. The bread will then bake in a gradually cooling oven making it CRUSTYYYYY! Some people put a dish with water in the bottom of their oven to make it steamy. That is too much effort for me. Leave the loaf in the oven for 35 minutes. Don't be a jerk and continually open the oven. LEAVE IT CLOSED! After 35 minutes, take it out, and tip it immediately onto a cooling tray. VOILA!
You have a sexy looking sourdough loaf that you baked all by yourself! A loaf that cost you under $2 instead of $10! Wait for it to cool and then tuck right in! Carb-induced coma come at me! Sourdough purists, I'm sorry for my sins. What corners have you cut baking sourdough? **Thank you Gayle for your mentoring in all things sourdough (and triathlons)**
1 Comment
Gayle
5/20/2018 04:30:53 pm
What a great convenient and clever way to make sourdough at home. Love your way. Yes sourdough bread can have many ways if creating your loaf. What works for you is what is important.
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