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Homemade sourdough bread
Homemade sourdough bread

Before you jump to Homemade sourdough bread recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

The benefits of healthy eating are these days being given more publicity than ever before and there are good reasons why this is so. The overall economy is affected by the number of people who are suffering from diseases such as hypertension, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to follow a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically think that healthy diets require much work and will significantly alter the way they live and eat. It is possible, though, to make some small changes that can start to make a good impact on our daily eating habits.

These types of changes are easy to accomplish with all kinds of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil also is a good source of vitamin E which is healthy for your skin, among other things. Even though you may already consume a lot of fruits and veggies, you may want to consider how fresh they are. If at all possible, try buying organic produce that has not been sprayed with deadly chemicals. If you can find a good local supplier of fresh fruit and vegetables, you can also consume foods that have not lost their nutrients because of storage or not being picked at the right time.

As you can see, it is not difficult to begin to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to homemade sourdough bread recipe. To make homemade sourdough bread you only need 6 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Homemade sourdough bread:
  1. You need 500 g bread flour
  2. Provide 300 sourdough starter (I use my Jasmine 😉💗)
  3. Provide 3 tsp brown sugar
  4. You need 10-12 tbsp warm water
  5. You need 2 tsp salt
  6. Get Some vegetable cooking oil
Steps to make Homemade sourdough bread:
  1. Mix together bread flour, sourdough starter and water in a bowl.
  2. Add sugar and salt in and knead for 10 min.
  3. Dust some flour on worktop and continue knead your dough for another 15 min. The key is to fold your dough towards you then push back out then fold back in again. Use the palm of your dominant hand and put pressure on to your dough.
  4. Once your dough is ready it will have this ‘windowpane effect’. You can do this by stretching your dough until it is so thin that it becomes transparent when you lift it up against the window.
  5. Put the dough into a lightly oiled bowl, cover with a damp teatowel or clingfilm and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal yeasted bread and it will take a lot longer to rest your dough.
  6. After leave it to prove, transfer your dough onto a surface and knock back. Portion the dough into two and shape into two ball shaped loaves. Put plenty of flour on top and place each loaf seam-side up in a bowl, cover your dough with tea towel.
  7. Make sure you have plenty of flour on top between your tea towel and your dough otherwise you won’t be able to turn it out as the tea towel will stick with your dough. Leave it to prove for 2-3 hours. At this point you can leave this the the fridge over night and take it out in the morning ready to bake.
  8. One your dough have been rested, take them out and use a sharp knife score 3 or 4 tkme on the top of the loaf (a very traditional way)
  9. Preheat the oven to 230 c or gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn your loaves out onto a baking tray. Bake for 35-40 minutes or until a good crust formed and the loaves sound hollow when you tapped on the base.
  10. Leave it to cool down completely before you cut it. I am so proud of my first homemade sourdough 😊🐾🍞

This small amount is super versatile depending on what flours you have in your pantry. I like to use einkhorn, spelt, red fife, or khorasan. Flip the dough onto a parchment paper, and transfer the dough and paper into a large cast-iron dutch oven. Score the top of the bread. The dough will feel dry, rough and shaggy.

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