HOW TO MAKE.SOURDOUGH RECIPES

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SOURDOUGH RECIPE - BBC FOOD



Sourdough recipe - BBC Food image

To make this bread you need to use a ‘starter’ mixture that takes the place of yeast. The starter takes about 5 days to develop (or you can buy it online), but once you have it you can keep it alive and use it whenever needed.

Provided by Patrick Ryan

Prep Time 2 hours

Cook Time 1 hours

Yield Makes 2 loaves

Number Of Ingredients 5

500g/1lb 2oz strong unbleached white bread flour, plus extra for dusting
300g/10½oz sourdough starter
2 tsp brown sugar
2 tsp salt
flavourless oil, for greasing

Steps:

  • Mix together the flour, sourdough starter and 250ml/9fl oz water in a bowl. Add the sugar and salt. Turn out on to a surface and knead for 10 minutes or until the 'windowpane effect' is achieved (where the dough can be stretched until it is so thin that it becomes transparent).
  • Put the dough into a lightly oiled bowl, cover with a damp teatowel 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.
  • Turn out the dough onto a surface and knock back. Portion the dough into two and shape into two ball-shaped loaves. Flour generously, and place each loaf seam-side up in a bowl, lined with a couche cloth or a heavily-floured teatowel – without the cloth, your loaf will stick in the bowl and you won't be able to turn it out. Leave to prove for a further 2½ hours.
  • Preheat the oven to 230C/210C Fan/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 the loaves out onto a baking tray or hot baking stone. Using a thin sharp knife score two or three times on the top of the loaf and place in the oven. Bake for 35–40 minutes or until a good crust has formed and the loaves sound hollow when tapped on the base.

BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH



Best Sourdough Starter Recipe - How To Make ... - Delish image

Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.

Provided by June Xie

Categories     low-fat    low sugar    nut-free    vegan    vegetarian    baking

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 1 cup

Number Of Ingredients 7

30 g all-purpose flour (1/4 c.)
30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
60 g water, room-temperature (1/4 c.)
30 g starter (about 2 tbsp.)
30 g all-purpose flour (1/4 c.)
30 g rye, whole-wheat, or all-purpose flour (1/4 c.)
60 g water, room-temperature (1/4 c.)

Steps:

  • In a wide-mouth jar, stir together all ingredients until well combined. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight. 
  • Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
  • Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic. This process will take 5 to 7 days. On warmer days, the starter might require two feedings per day. 
  • Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!

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BEST SOURDOUGH STARTER RECIPE - HOW TO MAKE ... - DELISH
Get ready to make the best homemade bread and more with this easy Sourdough Starter recipe from Delish.com.
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Reviews 4.7
Total Time 5 minutes
Category low-fat, low sugar, nut-free, vegan, vegetarian, baking
Cuisine American
  • Once your starter is active, it usually peaks and becomes “ripe” for use about 6 to 8 hours after a feeding. To determine ripeness, it should look puffy, bubbly, active, and pass the float test: fill a small bowl with lukewarm water and drop a scant tablespoon of starter in. If it floats, you are good to go!
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