Several people have been asking me for the sour dough bread recipe I've been using, so here it is:
- 1 1/2 cups white flour
- 1 cup of sprouted grain flour
- 1 1/2 teaspoons salt
- 1 cup of starter
- 3/4 cup warm water
- optional 1/2 cup of pumpkin seeds
Mix all the main ingredients together and knead for as long as you like. The dough should be very wet, that's fine. The wetter you can manage the light your bread will be. If it's too wet you could add some more flour.
Cover and place in a warm spot (we use the boiler room) for 2-3 hours.
Knock the dough back to original size and form into whatever shape you want your bread to be in a well greased tin. If you are using them, now is the time to sprinkle pumpkin seeds on the top.
Cover and place in that warm place for 2-3 hours again.
Bake in the oven at 180c for 35-40 mins.
Et Voila! Delicious sour dough bread.
Now the problem with Sourdough is that the started needs to be fed a lot and you can keep it in the fridge, but then you have to remember to take it out a while before you can start using it. You also have to throw out half of your starter every time you feed it (every day if you keep it on the side like I do)! Rather than throw that starter away, you can give some to your friends or, use it.
You don't necessarily want tons of bread, but there are plenty of other recipes that use sourdough starter. We had some lovely blueberry and mango muffins (thanks to my mother in law bringing us some yummy fresh fruit) this morning, so here is the recipe for that too.
- 1 egg
- 2 tsp vanilla
- 1/4 cup oil
- 1/4 tsp salt
- 1 cup starter
- 1 cup flour
- 1 tsp baking soda
- 1/3 cup honey
- 1/2 cup bluberries
- 1/2 cup of chopped dried mango
Just mix all the ingredients together in a bowl, pour into muffin cases and bake. The blueberries explode like little volcanoes of deliciousness. Mmmmmm......