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Showing posts from October, 2018

Making Organic Sourdough

After many years of bread making, I have finally learned (thanks to Sara at Cotna Eco Retreat) how to make sourdough this year - using a wonderful old starter made from organic rye flour and pure spring water. As usual, I've tweaked the original bread recipe just because I like to make things simple and we both prefer denser breads. 
♥ Scroll down for the recipe ♥
Feeding the starter. I keep the starter in the fridge until ready to use, then add organic rye flour and warm water.
This is how it looks when mixed in...
And this is after around 8 hours.
The starter gets added to the other bread ingredients and forms the dough.  I use Shipton Mill organic flours and mix it up for variety. Our favourites are stoneground wholemeal, extra coarse wholemeal, wholemeal spelt, light malthouse and dark rye.
This is how it looks after being left usually overnight.
I line the banneton (proofing basket) I like to use polenta and sesame seeds, instead of the traditional semolina.
The dough after …