Sourdough Bread. Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Learn to make Sourdough & discover why sourdough is the healthiest bread. Find out how sourdough helps your digestion & benifits to your overall health & well being.

Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn't necessarily sour tasting. Sourdough breads use a fermented batter-like dough starter A portion of the sourdough starter is mixed with the bread's ingredients, while the remainder is kept and 'fed'.

Hey everyone, hope you're having an incredible day today. Today, we're going to make a special dish, sourdough bread. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Learn to make Sourdough & discover why sourdough is the healthiest bread. Find out how sourdough helps your digestion & benifits to your overall health & well being.

Sourdough Bread is one of the most favored of current trending meals on earth. It's simple, it is fast, it tastes delicious. It is appreciated by millions daily. They're nice and they look wonderful. Sourdough Bread is something which I've loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have sourdough bread using 10 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Sourdough Bread:

{Get of The Levain.
{Prepare 75 g of Sourdough starter.
{Prepare 75 g of Flour for levain (Wholemeal, Spelt, Country grain, White etc).
{Get 75 g of Water (tepid).
{Prepare of The Bread.
{Take 120 g of Levain starter.
{Prepare 750 g of Bread flour (the better the flour, the better the bread).
{Prepare 10-12 g of Sea salt.
{Take 525 ml of (70%) Water (tepid).
{Prepare of Rice flour or fine Semolina flour for dusting.

Making sourdough bread doesn't have to be complicated. This is one of the simplest sourdough Truly, there is nothing tricky about making sourdough bread: if you can make yeasted bread, you. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria. We only recommend products and services we wholeheartedly endorse.

Steps to make Sourdough Bread:

Day 1 - Morning, take starter out of fridge and feed (40ml plain flour, 40ml water), repeat 5-6 hours later. Another 5-6 hours later make the levain for your bread by mixing together 75g flour of choice (see ingredients), 75g water and 75g sourdough starter - leave out over night (10-12hrs), covered but with air hole(s)..
Day 2 - Morning, when the Levain is almost ready, mix all of your bread flour with 500ml water thoroughly & leave (covered) for 45-60 mins (this strengthens the gluten). When done stir the salt into the remaining 25ml water and add to the bread flour with 120g of your bread levain (the rest is for the bin). Scrunch together to mix fully then leave (covered) for 45-60 mins..
Day 2 - at least 5 sets (1 set = 4 folds) of stretch & folds over minimum 1.5 hours (every 20 mins). After the last, cover and leave for 1.5 hours (the warmer the better)..
Next, weigh & cut the dough into 2 pieces ready to shape before bulk fermentation. When shaping, use a dough scraper to pull tight and create tension (watch you tube videos for better understanding)..
Once shaped, sprinkle plenty of rice flour on top so it doesn't stick, flip over with scraper and put carefully into your banneton or bowl. Make sure well stitched at the top, sprinkle more rice flour, leave out for 30-45 mins then cover & put into the fridge for 12-14 hours. Or leave out for 4-5 hrs more and bake that night..
Day 3 - Take out of fridge whilst Oven is heating to 240'. Get your dutch ovens ready (no knead to heat), put a length of baking paper over bread & flip out carefully into dutch oven so baking paper is on the bottom (prevents burnage). When oven is ready, score your bread for a better rise..
Day 3 - Bake in middle or low oven at 225' with lid on for 45 mins then remove lid and turn down to 225 for a further 10 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'..
Leave to cool FULLY before cutting. Overnight uncovered I find the best. Wrap and cover in morning to last all week..

This post may contain special links through which we earn a small commission if you make a. Cinnamon raisin bread made with gluten-free sourdough starter discard instead of commercial yeast. I've fed my starter, so let's see what happens. Making banana bread with sourdough starter adds a deep, rich flavor and fluffy texture. This carrot cake sourdough banana bread incorporates shredded carrots and warm spices for a fun autumn.

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