Sourdough

Starter:
begin your sourdough starter by measuring 50g strong white flour & 50g water in a bowl. Mix together thoroughly until the mixture resembles a wet dough (This will look stretchy).

For the next 5 days (once every day), add 50g strong white flour & 50g water to feed the sourdough starter. On the 5th day the starter will be active and you will notice large bubbles forming and a ‘sour/ musty’ smell from the dough itself. Don’t worry! this is normal and means it is ready to start making sourdough.

Recipe:
– 300g sourdough starter
– 500g Strong white Bread Flour
– 250g Warm water
– 15g Salt
– 15g sugar
– oil for first prove
– extra flour for 2nd prove

Feed for Sourdough:
– 200g Strong white flour
– 250g Water

Method:
Important: Once you have measure the amount of sourdough starter needed, ensure you feed the starter straight away so it will be ready for the next day (each starter needs 24 hours after each feed to activate appropriately)

– measure out all recipe ingredients into kitchen aid bowl or other bowl and combine and mix well. Once the dough is formed, turn out onto a cold workbench and knead well until the texture is stretchy and the gluten has activated.

– Place the dough into a container or bowl and drizzle oil over the dough and ensure the whole dough is encased in oil to help trap any moisture. Leave the dough to prove for 2-3 hours until doubled in size. (use rationale setting: 39’C with 20% steam)

– Once the dough has doubled, turn out onto a bench and knock back and knead once more. Once the dough is nice and firm, heavily cover with flour and place into a bowl or sourdough basket. Leave this to prove for another 1-2 hours (use rationale setting: 40’C with 0% steam) until doubled in size.

-Once your sourdough is ready, turn out onto a floured tray and score the top of the dough to expose the moist dough underneath the skin (this will promote growth/expansion once you cook it)

– Set the oven to 230’C and cook the sourdough for 25-30 minutes. The bread will look dark in colour when finished and will have a hard crust. If you have worked the dough correctly you will notice large air bubbles throughout the dough, the bigger the bubbles, the better the flavour you will experience.

Allergen	Present yes / no
Gluten	Yes
Milk/ Dairy
Soy/soya
Nuts
Peanuts
Celery
Fish
Crustaceans
Molluscs
Lupin
Sesami
Sulphur Dioxide
Egg
Mustard

Dietary/ General Information	Suitable = Yes/ No
Vegan	Yes
Vegetarian	Yes
Gluten Free / Ceoliac	No
Lactose Intolerant	Yes
Diabetic	Yes
Halal	Yes
High risk food?	No Ambient Stable
Shelf Life	14 Days (Best Before)
Freezer Life	12 Months