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Make your own Sourdough Starter and Loaf for Sourdough September

This Sourdough September, why not give making your very own sourdough starter and loaf a go?

Sourdough is the oldest and original way of raising bread and has been used since the time of the Egyptians, so is a ‘must-bake’ for any bread fan.

To make discovering the delights of baking and tasting your very own sourdough simple, Doves Farm have shared two recipes for Sourdough Starter and White Spelt Sourdough Bread. So this September, why doughn’t you give them a go?

Sourdough Starter

Equipment: Glass bowl and cling film

Free From egg, soya, dairy and nuts. Vegetarian and Vegan

Ingredients:

8-10 tbsp Doves Farm Organic Wholemeal Spelt Flour

8-10 tbsp tepid water

Method:

1. On the first day, put one tablespoon of flour and one of water into a 500ml glass bowl and mix together. Cover loosely with cling film and leave in a warm place for about 12 hours.

2. After the 12 hours have passed, add another tablespoon of flour and another of water, mix together, cover loosely and leave for another 12 hours.

3. On day two (24 hours since beginning your starter), stir in the third tablespoon of flour and a third spoon of water, stir to mix, cover loosely and leave in a warm place for 12 hours..

4. For the second feed of day two, add a tablespoon of flour and one of water, stir to mix, cover loosely and leave in a warm place for 12 hours.

5. For the first feed of day three (36 hours since beginning your starter), increase the feed by adding two tablespoons of flour and two of water, stir to mix, cover loosely and leave in a warm place for 12 hours.

6. On the second feed of day three, add two tablespoons of flour and another two of water, mix together, cover loosely and leave for another 12 hours.

7. At this point, your starter should be bubbly and ready to create your ferment. If the starter is not showing bubbles, repeat the 12-hour flour and water feeding routine, and ensure the starter is kept constantly in a warm place.

White Spelt Sourdough Bread

Cook time: 40-45 minutes

Equipment: 25cm/10" round banneton, parchment, large oven tray and glass bowl

Temperature: 220 degrees, Fan 200, 425F, Gas 7

Ingredients:

Ferment:

50g Spelt Starter (from above)

100g Doves Farm Organic Wholemeal Spelt Flour

150ml tepid water

Dough: 

300ml Spelt Ferment (from above)

400g Doves Farm Organic Wholemeal Spelt Flour

100ml tepid water

Flour for dusting

Method:

Ferment:

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

2. Add 100g flour and 150ml water, stir to make a paste, cover loosely with cling film and leave in a warm place for 4-12 hours until bubbles appear. When bubbly, your ferment is ready to use (you can either dispose of any unused starter after bread making or keep and feed it regularly until your next baking session).

Dough:

1. Dust the inside of the banneton with flour and line a large oven tray with parchment.

2. Add the white spelt flour and water to the bowl of ferment and stir to mix.

3. Using your hands gather everything, gently pressing into a sticky ball of dough.

4. Knead the dough in the bowl for 100 presses without adding flour.

5. Put the dough into the prepared banneton, cover with oiled cling film and leave in a warm place until double in size which may take 4–12 hours.

6. Pre-heat the oven.

7. Remove the cling film and very gently turn the bread out of the banneton onto the prepared oven tray.

8. Bake for 40-45 minutes.

9. Leave to cool on a wire rack.

What do you think of these recipes? Want more healthy recipes? 

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