I have my brother to thank for getting me into the sour dough craze.
When I last visited Brett he had made some delicious and light sour dough bread.
He offered me sourdough starter in a jar with instructions to feed it
every second day with equal amounts of plain flour and bottled water.
So I dutifully took it home, stored it in the refrigerator slightly ajar and attended to it
every second day (almost). When there was enough product I asked Brett for his recipe.
Here is the dough ready to be baked at 180 celsius.
I know it's good for you, but I have only liked purchased sour dough loaves, when toasted ... until now.
This bread is light and delicious.
Brett's Sourdough Bread2/3 cup sour dough starter culture
1 1/4 cup filtered water
1 dessertspoon natural sea salt
1 1/4 cups plain flour
In a large bowl place the sour dough starter culture with the water and salt. Stir until mixed.
Add flour and mix together, using your hands to incorporate the flour.
Knead lightly just until all is combined.
Cover with glad wrap and let rise for at least 7 hours in a warm place.
Heat oven to 180 celsius.
Grease a loaf pan with butter.
Pour sour dough batter into pan.
Splash a little water on top and bake on lower shelf for 40 minutes turning once through cooking.
Bread is cooked when the mixture has left the sides of the pan and it sounds hollow when tapped on top.
Thanks Brett, for the sour dough starter and this great recipe.
Buon appetito, enjoy Merryn.