Make our straightforward sourdough starter seven days forward to make our easy home made sourdough loaf. Serve along with your favorite casseroles or soups

• Preparation and cooking time
  • Prep:1 hr
  • Prepare dinner:40 minutes
  • Plus 7 days for the starter and a minimum of 6 hrs rising
• Simple
• Makes 1 loaf (cuts into 10 slices)

• Vegan

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Components

For the sourdough starter

• 50g robust white flour to start out, then 25g additional a day for six days
• 50g robust wholemeal flour to start out, then 25g additional a day for six days

For the sourdough loaf

• 450g robust white flour, plus additional for dusting
• 50g wholemeal flour
• 10g high-quality salt
• 100g sourdough starter (see above)

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Technique

• STEP 1

  To make the sourdough starter, whisk 50g robust white flour and 50g robust wholemeal flour with 100ml barely heat water till easy. Switch to a big jar or plastic container. Depart the lid ajar for 1 hr or so in a heat place, then seal and put aside for twenty-four hrs. For the following six days, you have to to ‘feed’ it. Every day, tip away half the unique starter, add an additional 25g of every flour and 50ml barely heat water, and stir nicely. After a couple of days, it is best to begin to see bubbles on the floor, and it’ll odor yeasty. On day seven, the starter ought to be bubbly and odor a lot sweeter. It’s now prepared for use, however be sure you preserve half again and keep it up feeding to your subsequent loaf.

• STEP 2

  Tip each the flours, 300ml heat water and the starter right into a bowl, stir with a wood spoon right into a dough and go away someplace for an hour.

• STEP 3

  Tip in 25ml extra water and the salt and convey every little thing collectively. Cowl and go away someplace heat for 3 hrs, folding the dough onto itself a number of instances within the first hour. The dough ought to improve in measurement by a couple of third.

• STEP 4

  Line a medium bowl with a clear tea towel and flour it rather well, or flour a proving basket. Tip the dough again onto your work floor, form into a good, easy ball and dirt it with flour.

• STEP 5

  Place the dough, seam-side up, within the bowl or proving basket, and go away at room temperature for 3 hrs – or higher nonetheless within the fridge in a single day – till risen by a couple of quarter.


• STEP 6

  Warmth oven to 230C/210C fan/gasoline 8 and put a casserole dish with a lid or a baking stone within the oven for a minimum of 30 minutes to warmth up, and a big roasting tin full of boiling water beneath. After 30 minutes, fastidiously take away the casserole dish, invert the loaf into it and slash the highest. Cowl and bake for 20 minutes, then take the lid off and bake for one more 20 minutes. Or invert onto the baking stone, slash and bake for 40 minutes, or till the crust is as darkish as you prefer it.