Using Your Sourdough Starter

To make a 1lb loaf, you need the following ingredients (double for 2lb loaf).

1 cup of sourdough starter

2 cups of bread flour

1/3 cup warm water (or less)

1 tsp salt

Note: Unlike “normal” bread, sourdough does not require sugar – the natural yeasts work on the carbohydrates in the flour.

Method

• Mix ingrediants until a smooth dough is formed, then knead by hand for approximately 15 minutes. Use only as much water as necessary to make a workable dough – depending on the consistancy of the starter, sometimes I need no water at all.
• Dust outside of dough with flour, place in plastic or glass bowl and cover with cling-film.
• Rest in a warm place for 6-8 hours, or until dough has doubled in size.
• Remove dough from bowl, place it on a floured top, and punch it down (knock out the air in it). Then knead again: Use the heel of your hand to compress and push the dough away from you, then fold it back over itself. Rotate the dough, and repeat, and continue until gluten forms – this is when the dough is smooth, shiney and stretchy.
• Shape into loaves, rolls, or baguettes, and place on a greased or floured baking sheet, and cover with a clean cloth
• Leave in a warm place for 5-6 hours, or until dough has doubled in size.
• With a sharp knife, slash the tip of the bread a few times – this allows it to rise evenly
• Place roasting dish on botton shelf of over, with 2 inches of water in it. Preheat oven to 425 F/220 C/Gas Mark 7. If not using a water pan, lower the oven temperature to a medium oven.
• When oven is hot, and water steaming, place dough in middle of oven, and bake for 30-45 minutes, until done.
• Allow to cool for at least an hour before slicing.