Sour dough bread

Woo hoo for gut health!

Sour dough starter:

1 large jar and a rubber band to mark the growth

Entire fermentation takes a week long

Ingredients:

• 1/2 cup of AP or bread flour

• 1/4 cup of filtered water to start

Everyday discard the brown liquid, this is hooch it’ll smell sour.

Continue to mix in a few table spoons of flour and water to feed it. We want to let the gluten grow. Minimum do this for the next 7 days.

Your feeding consistency should be lava like, not too runny or too thick.

How to test if ur starter is ready:

• does it float in water? try a teaspoon of it. IF it sinks to the bottom it’s not ready.

• Does it look bubbly and thicker? If yes it’s ready. See pic below!

• Do you hear lil bubbles crackling/popping when u mix it? It should be good

Making the basic bread:

• 150g starter

• 250g water

• Enough salt

• 500g of AP or bread flour

Mix well until the dough starts to pull away from the bowl

Let it rest w a clear plastic wrap 30m-1hr long at room temp to rise

Then meticulously knead the dough and clean up the outter layer until desired

Let rest again w plastic wrap floured for 2-6 hours or until it looks like it’s peak bulk rise

Other method after ur first knead u can leave it in a floured bread loaf tin to rise so it’ll keep its shape just cover w plastic wrap wet the top flour the top and make cuts when ur ready to bake. Before u bake it make sure u put foil on top w some space for it to rise if ur using the loaf tin

From here put your dough in a flour lined baking dish or Dutch oven. Flour the top of ur bread then score it as desired cuts should be 1/4 deep.

• Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.

• Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

*optional flavors to make a this being the base bread:

• Chocolate w chocolate chunks

• Walnut raisin

• Chocolate chip

• Blueberry

• Garlic and parm

• Roasted red peppers with basil and mozz or and parm

Sour dough