Sour dough is tasty while not being heavy and lasts an amazingly long time [provided it doesn't all get eaten up fast!] it is simple to make it just takes time throughout the day, and as I work from home on Fridays it makes it the perfect day for bread making.
Thursday morning I get the sourdough "mother" out of the fridge where it lives through the week and feed it with a mix of flour and water, that is then left till last thing at night when I mix together flour, water and a ladleful or two of "mother" to create the "starter" that I then cover with cling film or a damp tea towel over night.
This is the line up of flour/salt mix, "starter" and "mother"
Friday morning I feed "mother" and put it back in the fridge and add more flour and salt to the "starter" stirring and mixing until I get a very soft and sticky dough which I then turn out onto the lightly oiled table to knead
|after three times of tipping it out, and shaping leave it for a final hour before tipping it out and dividing into loaves and rolls which I then cover and leave to rise for a further two hours|
|then heat the oven and bake in batches|
|the bread is light and chewy|
|and perfect with cheese and relish for tea|
If you'd like the full recipe details let me know and I'll post them, otherwise....
I am off for another slice of bread and local cheddar with home made tomato relish, yumm.....