{"id":604,"date":"2023-08-21T11:48:56","date_gmt":"2023-08-21T11:48:56","guid":{"rendered":"https:\/\/www.dovesfarm.co.uk\/?p=604"},"modified":"2024-02-21T13:31:04","modified_gmt":"2024-02-21T13:31:04","slug":"sourdough-bread-baking","status":"publish","type":"post","link":"https:\/\/www.dovesfarm.co.uk\/hints-&-tips\/sourdough-bread-baking","title":{"rendered":"Sourdough Bread Baking"},"content":{"rendered":"\n

Sourdough bread making can seem something like a miracle when flour and water are transformed into a wonderful loaf of bread. With a little patience and practice you can bake bread that is both rewarding to create and a joy to eat. The sourdough process develops naturally occurring yeasts from a wholemeal flour with regular flour and water additions, to create a yeasty paste known as the Sourdough Starter<\/a>. Over time, and depending on the vigour of the wild yeast activity and the room temperature, a starter is transformed into a ferment and then into a bread dough by adding more flour and water. Once created, the sourdough starter can be used to make a Classic Sourdough<\/a>, a Light Rye Sourdough Tin Loaf<\/a> or Wholemeal Spelt Sourdough Loaf.<\/a><\/p>\n\n\n\n


Sourdough baking is usually spread over a number of days although you may only need five minutes a day to move everything on to the next stage. Our printable Sourdough Starter Scheduler can help you keep track of the different stages. You will quickly become familiar with the effects of temperature and time and be baking the most delicious bread. The key to rising your loaf is creating your starter. This is a flour and water paste that must be refreshed daily by adding or \u2018feeding\u2019 small amounts of flour and water for several days. The aim over these days is to capture the wild yeasts which will eventually help raise your loaf.  <\/p>\n\n\n\n

Top Tips for Sourdough Starters;<\/strong><\/h4>\n\n\n\n