Unlike traditional white bread, Sourdough is a more filling and healthier alternative. The benefit of making your own at home is that you know exactly what ingredients you are consuming.
What Ingredient Makes Sourdough Bread Sour?
According to Wikipedia “Sourdough is a stable culture of lactic acid bacteria and yeast in a mixture of flour and water.
Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness.”
Is Sourdough Bread The Healthiest?
According to Insider “Sourdough is a healthier alternative to regular white or whole wheat bread. Although it has comparable nutrients, the lower phytate levels mean it is more digestible and nutritious.
Can You Eat Sourdough Bread Every Day?
According to A Bread Affair “Sourdough contains a variety of vitamins and nutrients, making it super beneficial to your day-to-day health. This is compared to more traditional highly processed bread.
Sourdough maintains many of the original nutrients that are processed out of other kinds of bread.”
This Everyday Sourdough Bread Recipe is made in a Dutch Oven. If you don’t have one, add it to your kitchen. You will wonder how you ever got by without it!
Everyday Sourdough Bread Recipe Ingredients:
1. 2 cups plain/all-purpose/bread flour (any white flour except self-raising.
2. 1 cup whole wheat flour (or you can just use 3 cups plain flour) – Ellie likes to keep whole grain flours to about a third – half at the most).
She often uses Australian stoneground atta flour from her local Indian grocery. It’s very finely ground from high protein hard wheat.
3. ½ to 1 cup sourdough starter – (Elly uses a plain wheat starter)
4. About 1 and 1/4 cups of water. This is quite a wet dough. Start with one cup of water and add a bit more until it seems right.
5. It has to be like a damp dough, if it’s more like a thick batter it’s probably too wet. It has to have a bit of body! Remember that it will slacken and seem wetter after long fermentation).
6. 1 ½ teaspoon sea salt (you can use anywhere between 1 and 2 teaspoons)
Elly also often adds a few tablespoons of seeds of various descriptions: LSA (linseed/flax, sunflower and almond meal), sesame seeds, pepitas, walnuts, or ground flax. She does this for more nutrition and interest.
Easy Everyday Sourdough Bread Video
via Elly’s Everyday, Youtube.
Elly from Elly’s Kitchen is here to show us her Everyday Sourdough Bread Recipe and we know you will be keen to try it.
Elly has included lots of helpful tips and tricks and she is an excellent instructor. We highly recommend that you view, this way you will get the best possible result. To watch, click Play above ^
Easy Everyday Sourdough Bread Instructions
Elly bakes her sour dough bread in a ceramic casserole pot, roaster, dutch oven or bread pan inside a large roaster. As long as your baking vessel has a well-fitting lid and is oven safe – you can use it.
Sourdough Bread Method:
1. Mix salt, flour, and any other dry ingredients well. Add water and starter (you can premix these too if you like) and mix again until everything is well incorporated.
2. Test for hydration. You want a nice soft dough but not sloppy! Cover the bowl with a plate and leave to rest for 30-60 minutes.
3. After the first rest, knead/mix/turn the dough briefly. Elly turns it onto itself a few times with a spatula in the bowl, a bit like a stretch and fold action in the bowl.
4. Cover again with the plate and leave on the bench all day (go to work/sleep/whatever). If you are home for the bulk fermentation, you can give it a turn a few times as well. This does help with gluten development but is not absolutely necessary.
5. Come back to the dough after 8-18 hours (this depends on your climate. In a Brisbane summer Elly only leaves her dough for about 10 hours.
She places the bowl inside a large roaster or drinks cooler with a couple of cool bricks and a lid – just to take the edge off the heat of the day).
Tip the dough out onto a damp bench (Elly uses a water sprayer) and stretch and fold the dough a few times with the help of a scraper.
Elly says that a plastic plasterer’s knife from the hardware is great for this. You can also use a flexible plastic spatula to turn the dough in the bowl (as shown in video).
Resting The Sourdough
Leave the dough to rest, covered, for 15 minutes before final shaping.
6. Fold, roll or form the dough into whatever shape you like. Place the dough seam side up in a banneton or oiled and floured bowl for the final proof.
You can also place the dough seam side down on a piece of non-stick baking paper and lift it into the proving bowl/vessel (as in video)
Baking The Sourdough
7. Preheat your oven with casserole pot/dutch oven/pizza stone for at least half an hour to 250°C (very hot!).
8. Once the dough has risen to between two thirds and double its original size, turn it out onto a peel or some non-stick paper (or just lift it if you proofed it on paper).
9. Carefully slash the top of the loaf if needed (don’t slash if it is very well proofed). Place inside your baking vessel and cover. If you are using a pizza stone, place the dough on the stone and cover with an upturned steel bowl or other well-rounded lid or cover (to keep the steam in).
10. You can also spray the dough lightly with water before covering for extra steam – totally optional – just make sure the dough is not wet on the surface at any other stage, otherwise you might get a grey cast to your crust.
11. Bake the loaf covered for 25 mins, after which you can take the cover off and bake for another 5-15mins until the crust is golden brown.