Sourdough Bread

My husband had this video show up in his YouTube suggestions and asked if I wanted to try it. I did. As we don’t eat loads of bread, I do not like to try to manage a regular sourdough starter all the time, but this seemed uncomplicated. Although the sourdough starter is quick, the bread I chose to make with it is not. I wanted a good flavour, and that takes some time. You can watch the video below. I didn’t write down the ingredients for you, as it is not my recipe, but he states them in the video.

When I made the starter, it was 32 degrees C in the house, so I had to stir it down in 90 minutes as the tea towel was domed up. I left it a couple days and then tried it in a bread recipe I use a lot.

When it came to making the bread, the starter was the consistency of cream, as he mentioned in the video, but when I tried substituting the exact amount water with starter the dough was way too thick. I ended up tripling the amount to get a soft good dough.

Here is the bread recipe:

3 cups flour
1/4 tsp. instant yeast
1 1/2 tsp. salt
3 cups sourdough starter from above
1 Tbsp. vinegar

Mix together and let sit 8 hours. This helps the flavour develop. Pour onto a floured counter, kneed a minute and then shape into a ball. Transfer to oiled bowl and let rise for 2 hours.

Put a Dutch oven into the oven and preheat to 500 degrees F. Tip the dough into the pot and, put lid on, and reduce temperature to 425 degrees F for 30 minutes.
Remove lid and bake another 5-10 minutes until nicely brown and cooked through. Transfer to a wire rack and cool.

It turned out to have a beautiful crunch crust and the flavour was a very nice sourdough tang.