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Sourdough Bread

Doves Farm recipe

Our recipe

Making the sourdough starter is the essential ingredient of this bread. Sourdough breads have a dense crumb structure, a pleasing sweet yet sour aroma, a slightly chewy bite and keeps well. You will probably enjoy sourdough sliced thinly.

Ingredients

Starter Mix
500g/20oz   Strong White Bread Flour, Strong Wholemeal Bread Flour, White Spelt or Wholegrain Spelt Flour
Water
     
Bread
400g/1lb   Strong White Bread Flour, Strong Wholemeal Bread Flour, White Spelt Flour or Wholegrain Spelt Flour
40g/2floz   Olive Oil
1/2tsp   Salt
Water    
 

Method

Sourdough Starter

  1. Mix together 100g/4oz flour & 100ml/4floz water.
  2. Cover with film and leave at room temperature for 24 hours.
  3. Stir in another 100g/4oz flour & 100ml/4floz water.
  4. Cover with film and leave at room temperature for 48 hours.
  5. Stir in 100g/4oz flour and 100ml/4floz water and leave in a warm place for 24 hours or until required for bread making.


Note:
Sourdough starter should be slightly spongy & smell yeasty. If this not the case repeat step 5. Continue to ‘feed’ the starter with remaining flour or water at regular intervals to maintain a thick paste until it is required for baking. The sourdough can be slowed down by refrigeration and speeded up by putting it in a warm place.

Bread

  1. Check that the starter has been in a warm place for at least 12 hours at room temperature.
  2. Weigh 400g/1lb of starter into a large bowl.
  3. Add 400g/1lb flour, oil, and salt.
  4. Mix in sufficient water to form a soft, slightly sticky dough.
  5. Knead well then cover the dough with film and leave in a warm place for 1 hour.
  6. Knead the dough again then shape and put it into an oiled 1kg/2lb loaf tin.
  7. Cover the tin with film and leave in a warm place for 30 minutes.
  8. Bake in a pre heated oven for 30/35 minutes.


Oven Temperature
220°C/Fan200°C/425°F/Gas 7

Temperature & cooking time:

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