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Sourdough Bread
Sourdough Bread

Before you jump to Sourdough Bread recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.

Wholesome eating encourages a feeling of well being. If we eat more healthy foods and a smaller amount of the unhealthy ones we typically feel much better. A bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find wholesome foods for treats between meals. Shopping for snacks can be a challenge because you have a great number of options. Here are some healthy snacks which you can use when you need a quick pick me up.

If you are not hypersensitive to nuts, try eating some almonds! Almonds are sometimes considered a super food since they’re packed full of things which help boost our vigor while keeping us healthy. Various minerals and vitamins tend to be found in these wonderful nuts. Tryptophan, an enzyme also contained in turkey that causes drowsiness, is present in almonds. When it comes to almonds, however, they wont allow you to yearn for a nap. These nuts relax the muscles and provide a general sense of peace. Sometimes eating almonds can even be a mood increaser!

You will find lots of healthy treats you can choose that do not involve a lot of preparation or searching. Choosing to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to sourdough bread recipe. To make sourdough bread you need 16 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to cook Sourdough Bread:
  1. Provide Making the loaves
  2. Prepare 200-300 g sourdough culture
  3. Provide 800 g plain bakers flour
  4. Prepare 200 g wholemeal flour
  5. Provide 700 g warm water
  6. Use 20 g cooking salt
  7. You need Feeding the culture
  8. Get 60 mls warm water
  9. You need 60 g plain flour
  10. You need 60 g wholemeal flour
  11. You need Water
  12. Provide Appliances
  13. You need bowl Large
  14. Provide bowl Baking basket or
  15. You need Tea towels
  16. Use Cast iron pot/Sourdough pit
Instructions to make Sourdough Bread:
  1. Pore 90% of your culture into a large mixing bowl and add 700g of warm water and stir. Add both flours and stir. Leave on the bench for 10 minutes, add salt and 60~80mls of water and mix with your hands (the mixture will be sticky) leave the mixture on the bench and every 30 minutes turn the mixture over. The temperature of the room will determine how long this takes but its usually 4 hours (turning every half an hour) the finished dough will be soft and stretchy.
  2. Note=the remaining 10% of your culture should be fed with 60g of plain flour, 60g of wholemeal and warm water until it's a porridge consistency so you can continue to use it to make more sourdough loves
  3. Dust the bench with flour, place the finished dough onto the flour and cut it in half. Stretch one loaf by pulling north and south and placing back and then pulling east to west and placing back. Then shape your dough to a tight loaf shape. Leave for 10 minutes (if you would like to have an olive or fruit loaf simply add during the shaping process)
  4. Place loaves into your dusted baskets or bowls with tea towels and flour and put in the fridge overnight
  5. Heat your oven and cast iron pot at 265 degrees for 20 minutes
  6. Place your dough in the cast iron pot, score the top of the loaf with a sharp knife and put the lid on and bake for 25 minutes at 235 degrees
  7. Remove from the oven with care and take the lid off and place bake for another 15 minutes
  8. Enjoy! If done correctly you sour dough should be delicious, have a glossy texture and have many air pockets (for a cleaner cut I advise to let your loaf cool beforehand)

For the next six days, you will need to 'feed' it. Save to list + Crafted Range Of Sourdough Ancient Grains & Sprouted Seeds. Before you can make a loaf of sourdough bread, you need to make a sourdough starter. This is a culture of flour and water for growing wild yeast and developing those bacterias. Having a "ripe," or fully developed, starter ensures a good rise and good flavor development in your sourdough bread.

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