Homemade sourdough. I’ve become addicted to baking sourdough since a friend gave me a jar of her starter about a month ago. This was my first loaf and is still the best one I’ve made. Beginners luck? It is a nice slow process, a loaf takes about 40 hours to make from start to finish. First I feed my starter, which I keep in a jar in the fridge. I stir it with a cup of flour and a cup of water, and leave covered with a teatowel in the warmest place I can find for 12 hours. When it has expanded heaps and is really bubbly I make the dough- 4C plain white flour, 1 1/4C water, 2TBSP oil, 2TBSP sugar, 2TSP salt, and 1/2C or 1/2 what I’ve got of the bubbly starter. I save the rest for next time and some to give to friends. I have a breadmaker which makes it very easy, I don’t need to knead it at all I just chuck all those ingredients in it on the dough setting. When that’s done I leave it in a big bowl covered with a damp teatowel and left in a warm place for 24 hours. In that time it gets huge, no matter what size bowl I’ve used it has risen above it. Then I form it into loaves and bake at 180Cish until it’s cooked, checking after an hour.

Homemade sourdough.

I’ve become addicted to baking sourdough since a friend gave me a jar of her starter about a month ago. This was my first loaf and is still the best one I’ve made. Beginners luck? It is a nice slow process, a loaf takes about 40 hours to make from start to finish.

First I feed my starter, which I keep in a jar in the fridge. I stir it with a cup of flour and a cup of water, and leave covered with a teatowel in the warmest place I can find for 12 hours. When it has expanded heaps and is really bubbly I make the dough- 4C plain white flour, 1 1/4C water, 2TBSP oil, 2TBSP sugar, 2TSP salt, and 1/2C or 1/2 what I’ve got of the bubbly starter. I save the rest for next time and some to give to friends. I have a breadmaker which makes it very easy, I don’t need to knead it at all I just chuck all those ingredients in it on the dough setting. When that’s done I leave it in a big bowl covered with a damp teatowel and left in a warm place for 24 hours. In that time it gets huge, no matter what size bowl I’ve used it has risen above it. Then I form it into loaves and bake at 180Cish until it’s cooked, checking after an hour.

11 months ago  Notes (15)
  1. charliedelta reblogged this from freefancy and added:
    My mother has been an avid bread maker most...get loafs of bread
  2. drintastic reblogged this from freefancy and added:
    Gonna be doing this soon.
  3. woodenlegs reblogged this from freefancy
  4. freefancy posted this