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
- Mix all ingredients
- Knead for approx. 5 minutes on a machine with bread hook or 10 minutes by hand
- Prove for 3-4 hours depending on ambient temperature
- Shape
- Second prove for 3 hours
- Turnout and score
- 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
