Recipe: Yummy Sourdough

Sourdough. Fenugreek sourdough bread - traditional in Greece region Epirus. Epirus where I'm from is the west side of Greece. It has always been a poor region and the natural grown herbs where.

Specialising in Nutrition & Digestibility of Bread & the Gut Microbiome. Freshly milled flour at home It was time for me to level up my sourdough bread baking which meant I was on the lookout for a grain mill to start milling my own flour. Sourdough baking is as much art as science. You can have Sourdough using 5 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sourdough

You need 150 g of starter.
It's 400 g of ap flour.
It's 125 g of whole wheat flour.
You need 420 g of water.
It's 12 g of salt.

The method you'll read here for making sourdough starter isn't an exact match for the one you read on another site, or in a cookbook, or in your. Use sourdough to make bread, pancakes, cookies and more! Extensive selection of Expert Advice Articles, Tutorials, How-to Videos, Recipes and more! Hello and thanks for showing an interest in me, Sourdough Tim!

Sourdough instructions

Combine flour and water into a shaggy dough and rest covered for two hours.
Stretch and fold into dough starter and salt, cover and let rest..
Every 30 minutes do a stretch and fold, and cover again, do this 4 times..
After the last stretch and fold, let the dough ferment for about two more hours at room temperature..
Transfer dough to bench and pre-shape, cover and let rest for 10 minutes..
Shape dough and let it rest seam side down for a few minutes then place in a well floured proofing basket, use non-gluten flour, cover and proof in fridge for a few hours or overnight..
Pre-heat oven to 475, score dough and cook in a dutch oven with the lid on for 27 minutes, remove the lid and cook for another 30 minutes at 450, or until crust is nice and dark..
Turn oven off and crack open the door, take bread out of the dutch oven and place it back, let the bread cool slowly inside. Take it out of the oven and wait a few hours before cutting..

This is a new and exciting chapter for me and the idea of setting up a micro-bakery is a very recent one! Sourdough is a method of breadmaking that requires special fermentation by lactic acid bacteria and wild yeast. It is the oldest method used to leaven dough and make bread. These sourdough baguettes taste rich, exquisite, delicate, and yet, they have an exposed rough side. The brittle crust grounds the eating experience and gives body to the otherwise tender bread.