CarolCooks2…Week 11…in my Kitchen…made from scratch…Wholemeal Sourdough Bread

I love sourdough bread.. and I like to use wholegrain flour…and Carol Taylor has brought both those things together in harmony today in her kitchen.. bring on the butter… #recommended

Retired? No one told me!

Welcome to my kitchen where I cook almost everything from scratch…Just in case you missed it one of the reasons why I cook from scratch…

Sourdough bread is a lovely thing and seeing that starter bubbling and rising is a sight to behold…

You have your starter all ready to make your first loaf…?

Equipment…2 x large mixing bowls, banneton(sourdough basket), large oven tray.

Banneton

Temperature…220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time…35-40 minutes.

Ingredients…

Wholemeal Ferment…

  • 50g starter 
  • 100g Organic Strong Wholemeal Flour
  • 150ml tepid water

Dough…

  • 175ml tepid water
  • 300ml ferment (from above)
  • 400gOrganic Strong Wholemeal Flour
  • 1 tsp salt
  • 1 tbsp oil
  • flour, for dusting
  • oil, for tray

First steps…

Once your starter is bubbly, stir it and measure 50g of the starter into a large mixing bowl.

Add 100g flour and…

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12 thoughts on “CarolCooks2…Week 11…in my Kitchen…made from scratch…Wholemeal Sourdough Bread

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