We aren’t just home brew, here at Crafted Taste. Making your own sourdough is a delicious and rewarding venture. Sourdough uses a fermented dough which exhibits unique flavours due to the presence of lactic acid producing bacteria. Furthermore, due to the fermentation process, additional bakers yeast is not required. In this post we will look at how to make sourdough using Mad Millie’s Sourdough Culture. Mad Millie’s 15 Minute Sourdough Kit is a great way to get started as it includes the culture, equipment and recipe book.
The culture
Making a traditional sourdough starter involves continually feeding and nurturing your starter over time. The Mad Millie Sourdough Culture includes the yeast and bacteria necessary to achieve optimal fermented flavours, without the lengthy preferment of a typical starter. The culture is added directly to the ingredients and left to work its magic over the next 24 hours.
How to make Sourdough – the recipe
Each Sourdough Culture contains 3 sachets which will each back 2 loafs of Sourdough bread.
1 x Sourdough Culture
2-3 tsp Artisan salt
6 cups high grade white flour
3 cups warm water (30 degrees)
- Add all dry ingredients into a bowl.
- Create a ‘well’ in the middle and pour the warm water into it.
- Mix to create a soft, sticky dough.
- Cover the bowl loosely with a damp clean muslin cloth. Let rise in a warm place for 20-24 hours.
- Tip the dough onto a floured surface. With wet hands, fold the outside edges inwards.
- Split dough into two. If only making one loaf, the second dough can be stored in the fridge for up to a week.
- Make the dough into a ball and place it back into a floured bowel for a second rise of 2 hours.
- Preheat oven and cooking pot with lid to 230 degrees. Place the dough into the centre of thd pre-heated pot.
- Bake with the lid on for 25 minutes. Remove the lid and bake for a further 18 minutes or until golden brown.
Check out Mad Millie’s website for a range of recipes and resources.