Simple Sourdough

Want to make your own sourdough but feeling daunted by the process? It’s actually relatively simple – you’ll probably find the most complicated part is getting the timings right. Read on to learn more about sourdough, how to make a starter and a simple loaf.

So what is sourdough and why choose it over shop-bought bread?

Sourdough is a process rather than a type of bread, using a ‘starter’ containing natural yeasts and friendly bacteria instead of commercially available yeast. The starter can be used to make a variety of different breads and the dough is left to ferment for much longer than standard bread dough, which gives it a characteristic flavour and makes it easier to digest.

A basic sourdough loaf is made with just starter, flour, water and salt, but you can add extras such as seeds or sundried tomatoes and herbs for variety. By comparison, a standard supermarket loaf will usually contain additives such as emulsifiers, preservatives and dough conditioners. If you see an ingredient listed that you’d never find in your kitchen at home, then the chances are the loaf is ultra-processed - even ‘wholegrain’ or ‘wholewheat’ varieties. Experts believe increased consumption of ultra-processed foods has a negative effect on our health, so making your own bread is a great way to ensure you're getting the good stuff!

So how do you go about making your own sourdough?

If you’re not able to get some starter from someone else, you can make your own from scratch. Wholegrain flours contain more natural yeasts and bacteria than white flour so it’s best to make your starter with one of these. Rye flour or wholemeal flour are good choices. You’ll need a plastic container or large jar to keep your starter in.

Day 1 – Day 5

Each day add 30g of water (at about 20°C) and 30g flour to your container, mix, close the lid and leave at room temperature.

Nothing much may seem to be happening and you might get a vinegary smell developing, but the mixture will eventually start to bubble and smell more yeasty.

Day 6

Once your starter is bubbling nicely you can use it to make a loaf. If it’s not bubbling by day 6, continue adding the flour and water until it is.

You may find the mixture separates out, with a layer of liquid on top. You can stir this back in, or if you haven’t used the starter for a while it’s best to pour the liquid off.

Caring for your starter

Every time you use some of the starter, just replace with an equivalent quantity of flour and water – this is known as feeding or refreshing. You’ll also need to refresh on the day before a baking session.

When refreshing, you can experiment with different ratios and total amounts of flour to water. A looser starter will ferment more quickly than a stiff one; refreshing more often or adding a large refreshment will dilute the taste and acidity.

If you don’t plan to bake for a few days, you can keep your starter in the fridge. Just take it out in plenty of time for it to reach room temperature before using.

Your starter is a living thing and will develop its own characteristics. The acidity, flavour and aroma of different starters will vary depending on environment and the type of flour used, so learn what’s normal for yours.

Basic Sourdough Loaf

You will need:

·         100g active bubbly starter

·         500g bread flour

·         355g lukewarm water

·         8-10g salt

·         a deep cast iron casserole dish with lid

Tip: when handling the dough, use wet hands and dust surfaces with rice flour to prevent sticking.

Method:

1. In a large bowl, mix the starter and water together.

2.  Add the flour and salt and mix gently until no dry flour remains.

3.  Cover the bowl with a cloth and leave the dough to rest for 30 minutes.

4.  Stretch and fold the dough: take hold of one edge of the dough, stretch it upwards and fold it over itself. Turn the bowl a quarter turn, stretch and fold again, repeating until you’ve done this four times. Cover again with the cloth.

5.  Repeat the stretch and fold process every 30 minutes for 2-3 hours. The consistency of the dough will change and the surface will look smoother.

6.  Cover the dough and allow it to ferment at room temperature until it has doubled in size. This may take 4-6 hours, depending on temperature.

7.   Turn the dough out onto a lightly floured surface and gently shape into a rectangle. Trifold - take one short edge and fold a little over halfway, then fold the other side over the top.

8.  Gently shape the dough into a ball, drawing the edges up and into the centre to create surface tension, without tearing the dough, then leave it to rest for 20 minutes.

9.  Place in a floured proving basket or a bowl lined with a floured cloth (rice flour is best). Cover with a damp cloth and prove in the fridge for 12-24 hours.

10.  Preheat your oven to 245°C with the casserole dish inside.

11.  Remove the dough from the fridge and carefully tip out onto a piece of baking parchment.

12.  Score the top of the dough with a very sharp knife or bread lame (similar to a razor blade).

13.  Lift the dough into the casserole dish using the parchment paper, pop the lid on and bake for 30 minutes. Remove the lid and bake for another 15 minutes until the crust has turned a golden brown.

14.  Carefully remove the loaf from the casserole and allow to cool on a wire rack for at least an hour before slicing…then enjoy!

You can find more information about sourdough and real bread at Sustain’s Real Bread Campaign website here.