Recipe: Perfect Sourdough bread

Sourdough bread. In a nutshell, sourdough is slow-fermented bread. It's unique because it does not require commercial yeast in order to rise. Instead, it's made with a live fermented culture, a sourdough starter.

Sourdough bread is made by the fermentation of dough using naturally occurring lactobacilli and yeast. It uses biological leavening rather than using cultivated baker's yeast. The lactic acid produced by the lactobacilli gives it a more sour taste and improved keeping qualities. *** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. You can cook Sourdough bread using 4 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Sourdough bread

You need 250 g of plain flour (not bread flour).
It's 175 g of warm water.
It's 50 g of sourdough starter (must be bubbling and well risen).
You need 1 tsp of salt.

Sourdough gets its name from the acids that build up in the culture during fermentation. This type of bread isn't necessarily sour tasting. An easy Sourdough Bread recipe that rises overnight and bakes in the morning. A simple flexible recipe, made with sourdough starter, that can be adapted to your needs.

Sourdough bread step by step

Mix ingredients for form a soft dough using a table knife..
Turn out onto a floured surface. Knead lightly, just enough to combine ingredients. Pop into a greased bowl and cover. Leave to proof for one hour..
After one hour. Take out the dough. Knead very lightly. If it feels sticky, add a tbsp flour. If it is dry add a tbsp water..
Stretch the dough and knead to improve texture and rise. Leave for one hour..
Repeat the above step one more time. Then leave in the bowl overnight to proof..
In the morning, take out the dough. Stretch and reshape then rest for one hour..
Repeat and shape the dough into a ball by pulling the corners into the middle again. Proof for the final time for one hour..
Sprinkle flour over the dough. Place the dough into a lined bread in or dish. Score the top with a sharp knife several times. Cover loosley with foil or a lid. Put into a preheated oven at 220C for 20-25 minutes..
Uncover and bake for a further 30 minutes until golden..
Slice and enjoy..

I've fed my starter, so let's see what happens. Sourdough bakers often complain about their bread having too dense a texture. It was certainly a There are several ways to manipulate sourdough bread at different stages to encourage a lighter. Sourdough bread is an old favorite that has recently risen in popularity. Many people consider it to be tastier and healthier than conventional bread.