Sourdough Starter and Bread
Ingredients
- For the sourdough starter
- 400 grams Whole Grain Rye Flour
- water
- For the bread
- 1 l Sourdough
- Bread spice
- 2 heaped teaspoons salt
- 500 grams white Pastry flour
- 1 Bread pan
Preparation steps
To make a sourdough bread, mix sourdough starter, bread spices and salt.
Gradually stir in flour until dough can no longer be stirred. Remove dough to a lightly floured surface and knead, adding more flour and kneading until dough is no longer sticky. Form dough into a loaf shape and place in a baking pan dusted with flour. Cover loaf and let stand until about doubled in volume, 2-6 hours.
The sourdough starter is ready to mix into bread dough once it smells distinctly sour, forms foam on the surface and bubbles can be seen throughout.
To make the sourdough starter, mix 100 grams flour in a clear bowl with enough water to make a thick batter. Cover bowl and let it stand in a warm place about 24 hours. Stir more flour and water in equal parts into batter each day for 3-4 days, replacing cover and letting bowl stand in a warm place each time. If sourdough starter ever appears reddish or moldy, discard it and start over in a clean bowl.
Preheat oven to 200°C (approximately 400°F). Bake sourdough bread until it sounds hollow when tapped on the crust, or until no dough sticks when a chopstick is inserted and removed from loaf, 50 to 60 minutes. Remove bread from oven and cool on wire rack. Cut into slices while still warm or cooled as desired.
