• Hagar Ozri

Sourdough Bread

About the starter:

To keep you starter going, add 2 tablespoons or more of flour and a bit of warm water, every 2 days, stir well. 

To start making bread you will need 1 cup of starter, so add 1/2 cup of rye flour and 1/2 cup of warm water and let sit over night to create enough starter, so you can start making bread the next day.

If you are not using it for a longer time, the sourdough should be fine for two weeks in the fridge.


Baking the bread:


Ingredients:

  • 1 cup starter

  • 5 cups flour (any sort)

  • 2 cups water

  • 3 tablespoons oil

  • seeds and grain of your choice

Method:

Put at least 1 cup of sourdough starter in a big bowl, add 3 cups flour (any sort), 2 cups water, seeds of your choice (linseed, pumpkin, sunflower, kibbled rye-soak 

first) and 3 tablespoons oil and stir well.


Wrap in a towel and leave over night in a warm place.


Next Morning:

Add 2 cups flour

1 teaspoon salt

1 tablespoon sugar mix well and drop into a large oiled bread tin 

Cover with a clean tea-towel and leave for another 2 hours minimum, in a warm place.

Bake in 200*c oven for 1 hour. Cool on a wire rack and store wrapped in cloth.

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THE ORGANIC COOK

PLANT BASED FOOD CLASSES, CATERING AND COACHING
BASED IN DUNEDIN, NEW ZEALAND

website by kate oktay

photography by michaela cox