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. Wild yeast need a little more coaxing and works a. So why is Sourdough bread healthier than ordinary bread?

A simple flexible recipe, made with sourdough starter, that can be adapted to your needs. Making sourdough bread doesn't have to be complicated. This is one of the simplest sourdough breads you can make.

Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to make a distinctive dish, sourdough bread. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Sourdough Bread is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it's fast, it tastes yummy. Sourdough Bread is something which I have loved my entire life. They are nice and they look wonderful.

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. Wild yeast need a little more coaxing and works a. So why is Sourdough bread healthier than ordinary bread?

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

The ingredients needed to make Sourdough Bread:

1. {Get of The Levain.
2. {Get 75 g of Sourdough starter.
3. {Get 75 g of Flour for levain (Wholemeal, Spelt, Country grain, White etc).
4. {Take 75 g of Water (tepid).
5. {Make ready of The Bread.
6. {Make ready 120 g of Levain starter.
7. {Take 750 g of Bread flour (the better the flour, the better the bread).
8. {Make ready 10-12 g of Sea salt.
9. {Get 525 ml of (70%) Water (tepid).
10. {Make ready of Rice flour or fine Semolina flour for dusting.

I think it's the best, too! Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn't necessarily sour tasting. I've fed my starter, so let's see what happens.

Instructions to make Sourdough Bread:

1. 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)..
2. 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..
3. Day 2 - at least 3 sets (1 set = 4 folds) of stretch & folds over minimum 1 hour (every 20 mins). After the last, cover and leave for 1 hour (the warmer the better)..
4. 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)..
5. 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 12-16 hours..
6. 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..
7. Day 3 - Bake in middle or low oven at 240' with lid on for 35 mins then remove lid and turn down to 220 for a further 20 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'..
8. Leave to cool FULLY before cutting..

Sourdough bakers often complain about their bread having too dense a texture. It was certainly a There are several ways to manipulate sourdough bread at different stages to encourage a lighter. We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a. Sourdough bread is bread leavened using only wild, naturally-occurring yeast and bacteria.

So that's going to wrap it up with this special food sourdough bread recipe. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!