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Week 1: Sourdough white loaf

Story location: Home / food_and_drink / recipe_a_week /
02/Jan/2013

This is the start of my second go at cooking something new every week for a year. A lot of the recipes this year will come from the various books I received for Christmas and this first one is no exception. This was the first recipe in a booklet on Sourdough baking and I selected it because it looked reasonably straightforward.

Sourdough loaf

The only slight issue was that the booklet was published in the USA and all measurements were in cups and tea- or tablespoons. I neglected to calculate how much 6 cups of flour would be and ended up with nearly 2kg of dough which was a bit difficult to knead. I ended up splitting the dough in two and made a large loaf with one half and a smaller loaf and some breadsticks with the other half.

Sourdough loaf

The main difference between this loaf and others I've made is that the dough is mixed then left to stand for around 20 minutes before kneading, and that halfway through the rising I actually remembered to knock it back and let it rise again.

The texture of this loaf is the closest to a bought loaf of any of my sourdough attempts. I think the booklet has proved its worth already but I'll be trying more recipes from it in the near future. Although I will be checking the quantities to make sure I don't end up with ridiculous amounts of bread.



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