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Anyone for Sour Dough?

Ant’s Sour Dough Recipe

Starter

Day One

50g Strong Bread Flour & 50ml Tepid Water  (At this point it is important to name your starter!)

Day Two

50g Strong Bread Flour & 50ml Tepid Water

Day Three

100g Strong Bread Flour & 100 ml Tepid Water (At this point it is important to start chatting to your starter so you develop a bond with it!)

Day Four

150g Strong Bread Flour & 150ml Tepid Water

Day Five

150g Strong Bread Flour & 150ml Tepid Water

Day Six

200g Strong Bread Flour & 200ml Tepid Water

At this stage you should be ready to bake but if you feel it isn’t lively enough (you will know) add the same 200g/200 ml flour water combination for another day.

Keep your starter in a warm place – kitchen or airing cupboard – the optimum temperate would be about 22-25°C.

Put your starter in a container with a cloth over or clingfilm with holes in – you mustn’t seal it or the natural bacteria in the air can’t get to it!

Sour Dough Recipe

400g Strong Flour

150g Starter

230ml Tepid Water

10g Salt

Method

  1. Mix all ingredients
  2. Knead for approx. 5 minutes on a machine with bread hook or 10 minutes by hand
  3. Prove for 3-4 hours depending on ambient temperature
  4. Shape
  5. Second prove for 3 hours
  6. Turnout and score
  7. Bake at 230°C for 25-30 minutes adding a little water in tray at the bottom of the oven to steam

Thank you to Ant from The Kitchen at Farnborough for the recipe, let us know how yours goes