Recipe: Tasty White Sourdough

White Sourdough. Find The Best Deals On White Sourdough And Save Money. Wheat-rye combination sourdough, a seeded sourdough loaf, a soft sourdough milk bread. This is based on the assumption that the plain white sourdough loaf will be the ideal sourdough bread for 'beginners'.

Cover with plastic wrap and leave to ferment in a cool place overnight. Sourdough bread feels like the ultimate in homestead baking. But it gave me FITS for years… In fact, there was a time when I just quit trying because I was so frustrated with my flat loaves, dry loaves, hard loaves, and the list goes on…. You can cook White Sourdough using 4 ingredients and 8 steps. Here is how you achieve that.

Ingredients of White Sourdough

1. You need 400 grams of very strong white flour.
2. Prepare 200 grams of white sourdough starter (100% hydration).
3. You need 10 grams of salt.
4. Prepare 275 ml of water.

It uses only one type of flour: all-purpose white flour It's a same-day bread, meaning the day you mix is the day you bake There is no need for a levain, use your sourdough starter in the mix It makes a single loaf of bread, no scaling or dividing dough Sourdough bread is a great alternative to conventional bread. Its lower phytate levels make it more nutritious and easier to digest. Sourdough bread also seems less likely to spike your blood sugar. My best sourdough recipe is very highly hydrated and can be challenging.

White Sourdough instructions

1. Mix ingredients together adding water last and keeping salt away from starter until water added.
2. Bring together into a dough and knead well for 10-15 mins until smooth.
3. Leave dough, covered at room temperature for 4-6 hours..
4. Shape - using as little flour as possible- use oil if needed and a scraper.
5. Leave to prove, covered, in a proving basket for another 3-4 hours.
6. Sprinkle base with flour and turn out onto a baking surface - eg stone or pizza tray - heavily dusted with flour or semolina.
7. Bake at 210C for 25 mins and 200 for a further 15.
8. Turn oven off and leave bread on for a further 10 mins.

Feel free to adjust the hydration to suit your environment and flour; as we know, each bag of flour can be different. If you're not used to working with high hydration dough, please start with hydration somewhere in the middle and slowly work up. Flour Selection When you think of sourdough bread, you probably envision a crusty, chewy, artisan-style loaf. But this bread, made with levain (an overnight starter based on sourdough starter) is a richly flavored, soft-textured sandwich loaf, perfect for all of your favorite sandwich fillings and for breakfast toast as well. Before we delve into process, let's cover some basics.

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