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
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.
Temperature…220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time…35-40 minutes.
- 50g starter
- 100g Organic Strong Wholemeal Flour
- 150ml tepid water
- 175ml tepid water
- 300ml ferment (from above)
- 400gOrganic Strong Wholemeal Flour
- 1 tsp salt
- 1 tbsp oil
- flour, for dusting
- oil, for tray
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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