To make the bread dough, tip the ingredients into a clean bowl and add 1 tbsp fine salt, 200ml cold water and your starter. Bring all the ingredients together to a dough, adding a splash more water if too stiff, then tip out onto a lightly floured surface and knead for at least 10 mins until smooth, elastic and springy (this will take 5-7 mins in a mixer with a dough hook).
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This was my first time ever baking bread. After lots of research I chose this recipe & the sourdough starter recipe from this site by Esther. My starter was 3 weeks old. I used my kitchenaid mixer so took a lot of tips from the breadguy's review. The bread came out FANTASTIC! If you're using a stand mixer then follow the tips from the breadguy
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Re-create fresh artisan sourdough bread to rival your local bakery--at home! This simple blend of whole-wheat flour, sourdough starter, sea salt and water produces bread with a tart, melt-in-your-mouth taste perfect for sopping up sauces, eating as toast or making into a sandwich.
Make a well in the centre, then add 3 tbsp olive oil and 300ml water, and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
I don't have a bread machine, and this recipe still works great with homemade sourdough starter. I usually double it, and use 3 cups or white flour and 2 1/3 cups of whole wheat. After 2 sessions of kneading and letting it rise, it comes out of the oven wonderfully fluffy with a …
Place a large bowl on a digital kitchen scale, turn it on, zero it out, and measure 10 ounces of almond flour into the bowl.Zero the scale and measure 3 ounces of golden flax meal into the bowl. Zero the scale and change it to grams. Measure 100 grams of psyllium powder into the bowl, then add the salt and baking powder.
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