wtorek, 6 marca 2012
Some time ago I made the sourdough starter all by myself! It was a base for a Saturday and Sunday breads! As I’m just starting with baking bread I have chosen two easy recipes: slightly modified Tatter’s bread and easy sourdough wheat bread.
14 oz (400 g) whole wheat sourdough starter
about 5 fl oz (150 ml) water
3,5 oz (100 g) whole wheat flour
10 oz (300 g) wheat flour
½ teaspoon Demerara sugar
1 teaspoon salt
Mix all ingredients. Put aside and leave to rise for about 1 hour. Knead the dough and transfer to the greased and floured loaf pan. Leave it for few hours until doubled its size. Bake at 400F/ 200 oC for about 60 min (Tatter suggests placing pan inside the cold oven and heat it up with a pan inside, I didn’t do it this way- didn’t read this part of the recipe). The bread raised very well.
Sourdough wheat bread
7 oz (200 g) whole wheat sourdough starter
18 oz (500 g) wheat four
1 full teaspoon salt
about 10 fl oz (275 ml) water
Mix all ingredients. Put aside and leave to rise for about 3 hours. After 3 hours knead the dough and again leave to rise in a warm spot for about 1 hour. Bake for 40 min. in preheated oven to 420 F/ 210 oC. I did sprinkle the top with pumpkin seeds.
In both recipes the amount of water depends on the flour. You should use it less or more depends of the dough’s consistency.