Yippeee! I’ve finally cracked Sourdough Bread.

Well I’ve finally achieved it, after numerous attempts to get a good starter going, and varied success at baking a beautiful sourdough loaf, with them being either too sour, or not rising. I can finally reveal a Sourdough loaf that I’m over the moon with.

I was given a great sourdough starter by J.B. at The Railway at Honiton, who assured me it was lively and had great taste….

I set about making some bread with it, using the River Cottage Sourdough Bread recipe, knowing that  the best way to achieve a great loaf was slowly, I knew this would work for me. I replaced 100g of the white flour with an equal amount of light rye, to add a further rustic slant and also increased the amount of water, as I like higher hydration doughs. I allowed it to prove during the day, and then shaped and let it rise for a second time on a flour dusted linen couche.

I popped it into a blazing hot oven for 15 minutes and then turned the temperature down as in the recipe. I allowed the bread to cool before tasting the result, we slathered the slices with creamy yellow devon butter, heaven.

10 responses to this post.

  1. That looks AWESOME!! I am growing to LOVE my sourdough starter, and am totally amazed by the cool things that you’d never know you can make with sourdough! If you are interested, there’s a fun group that makes different sourdough recipes each month – seeing all the awesome things you’ve made, I think you’d LOVE it!! It’s: http://sourdoughsurprises.blogspot.com. It’s super low key but very fun. 🙂

    Reply

  2. This looks so delicious, we’ve always wanted to try and must do sometime x

    Reply

  3. I’ve been meaning to do sourdough for ages – that looks superb!

    Reply

  4. Now that looks good!! I would love to do a sourdough but this starter etc kinda freaks me out abit. Once you have a starter can you just keep it? Or will it go off eventually?

    Reply

    • Thanks Matthew. Yes you can keep it, and you feed it small children……
      It’s not too bad to keep, it stays in the fridge most of the time, and you refresh it with a little flour and water every few days.
      Starters have been kept for many years in some instances.
      Cheers
      Marcus

      Reply

  5. That looks great – very good air/texture 😉

    Reply

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BUTTER WOULDN'T MELT

Stories from the hearth

The BBQ World of mrdodd

Making simple food great, and great food right.

Bathrooms, Kitchens and Bedrooms

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UK BBQ Review

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The Munch and Tattle

A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.

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Bridget`s Bakery Blog

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