INGREDIENTS:
- MAKES 750ml/1¼ pints
- 5ml/1 tsp active dried yeast
- 175ml/6fl oz/¼ cup lukewarm water
- 50g/2oz/½ cup strong white bread flour.
STEPS:
- Combine the yeast and water, stir and leave for 15 minutes to dissolve.
- Sprinkle over the flour, and whisk until it forms a battery. Cover and leave to rise in a warm place for at least 24 hours or preferably 2-4 days, before using.
COOK'S TIP
After using, feed the remaining starter with a handful of flour and enough water to restore it to a thick batter. The starter can be chilled for up to 1 week, but must be brought back to room temperature before using.
- Course: Desert/Breakfast
- Cuisine: American
- Prep time: 20 minutes
- Cook time: 25 minutes
- Fermenting time: 22 hours
- Total time: 22 hours 45 minutes
INGREDIENTS:
MAKES 2 LOAVES
- 10ml/2 tsp active dried yeast
- 350ml/12 fl oz/1½ cups lukewarm water
- 250ml/8fl oz/1 cup Sourdough Starter
- 700g/1lb 8oz/6 cups strong white bread flour
- 15ml/1 tablespoon salt
- 5ml/1 tsp sugar cornmeal, for sprinkling
- 5ml/1 tsp cornflour (cornstarch)
- 120ml/4fl oz/½ cup water
STEPS:
- In a large bowl, combine the yeast and lukewarm water, stir and leave for 15 minutes to dissolve.
- Pour in the Sourdough Starter. Add 450g/1lb/4 cups of the flour, the salt and the sugar. Stir until smooth. Cover the bowl with a plastic bag and leave the dough to rise in a warm place until doubled in volume, about 1½ hours.
- Stir in just enough flour to obtain a rough dough. Transfer to a floured surface and knead until the dough is smooth and elastic. Divide in half, then shape each half into a 35cm/14in cylinder with rounded ends.
- Place the loaves on a wooden board or tray sprinkled with cornmeal. Cover loosely with a dish towel and leave to rise in a warm place until nearly doubled in volume.
- Preheat the oven to 220°C/425°F/ Gas 7. Place a 38 x 30cm/15 x 12in baking sheet in the oven. Half-fill a shallow baking dish with hot water and put it on the bottom of the oven.
- Mix the cornflour and water in a small pan. Bring to the boil.
- With a sharp knife, make several diagonal slashes across the loaves. Slide on to the hot baking sheet and brush over the cornflour mixture. Bake until the tops are golden and the bottoms sound hollow when tapped, about 25 minutes. Cool on a wire rack.
Nutrition Servings: Amount Per Serving
Calories: 116kcal | Fat: 2g | Saturated Fat: 0 | Cholesterol: 0 | Sodium: 237mg | Carbohydrate: 22g | Sugars: 1g | Fiber: 1g | Protein: 3g;
