The demand for sourdough is growing and why wouldn’t it be, it’s chewiness; it’s flavour and a satisfying depth that a normal sliced pan just can’t compete with.
But it’s not cheap, that’s because it takes a bit of time …but once you know how it’s easy. It just takes a little bit of know how, some time and of course great natural ingredients such as The Little Mill Stoneground Spelt flour.
Once you try it, you may get hooked. Not only is it comfort food at its best, but what’s more, there is growing evidence to suggest that for people suffering from gluten sensitivity, proper sourdough bread may be more digestible than factory loaves. Try this today…
~ 80g organic sourdough starter
~ 500g The Little Mill Stoneground Spelt flour
~ 300g water
~ 10g sea salt
~ In a mixing bowl bring together the sourdough starter, flour and water until all ingredients are wet and there are no large lumps. Cover bowl with a tea towel and leave for 30 mins. (This process is called autolyse and allows the gluten, wild yeast and bacteria to develop.)
~ After 30 mins: add salt, this will regulate the fermentation and fix the gluten. Return the dough to a clean lightly oiled mixing bowl with the smooth side up.
~ After 30 mins: stretch and fold the dough like a letter to develop the gluten and trap air. Return the dough to a clean lightly oiled mixing bowl with the smooth side up.
~ After 30 mins: flour a cloth lined pyrex dish or proofing basket. Place the dough smooth side down in the floured cloth lined bowl of pyrex dish cover and place in the fridge . You can keep your dough in the fridge for up to 24 hrs before baking.)
~ The next morning preheat your oven to 250c . Turn over pyrex dish so that it falls into the lid, remove cloth, slash dough about 1/3 of a cm. Replace pyrex bowl back over dough. Place in hot oven at 250C.
~ After 30 mins: check if there is a good colour on the crust, remove pyrex bowl (on top) and continue to bake for 10 more mins until good hard crust all round. ~ When your loaf is baked, remove from the dish and let cool on a rack.