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Sour dough bread, with starter

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Ingredients

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Step 1. Sour dough starter

  • 1 package dry yeast, or approximately 1 level tablespoon
  • 1 tablespoons sugar
  • 2.5 cups warm water
  • 2 Cups bakers flour

Step.2 Feed your starter

  • 1 cup starter, Taken from the mixture above
  • 1.5 cups of warm water
  • 1.5 Cups bakers flour

Step 3. Bread making

  • 20 grams Butter
  • 100 grams Milk
  • 20 grams sugar
  • 400 grams proofed starter, Taken from step 2, at room temperature
  • 450 grams bakers flour
  • 2 teaspoons bread improver
  • 1 teaspoon salt
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Recipe's preparation

    Step 1.Sourdough starter

  1. This process needs to be started at least 3 days beforehand.

    1. Add yeast, sugar and 1/2 cup water to Closed lid. Blend 20 seconds/ sp3.

    2. Add remaining ingredients, blend sp3-4/ 30 seconds.

    3. Tip this mixture into a medium sized bowl, cover with a clean tea towel and leave to sit on your bench top for 3-4 days. It will bubble and froth before settling into a sour smelling sludge. If it develops a layer of liquid on top...that's fine as long as its not pink..if so toss it out and start again. You can mix it back into the starter, if it's ok, or just leave it.

    2. Step 2. Feed your starter

  2. This step needs to be done 8-12 hours before baking, after your starter has been sitting for 3-4 days.

    1. In a medium bowl, combine all ingredients for "Feed your starter". You will be left with some original starter after you remove the required 1 cup. Throw this out.

    2. Stir until reasonably combined. Don't be too worried about a few lumps. Leave to sit (lightly covered) on a bench for 8-12 hours. You can leave it longer..it will beome more sour.

     

    3. Step 3. Bread making

  3.  Now you are ready to prepare your loaf for baking

    1. Add butter, milk and sugar to Closed lid. Melt on sp 3/60C, 2 minutes, or until melted.

    2. Measure out 2 cups starter, add to theClosed lid and leave remainder in the mixing bowl for next time. *See tips

    4. Add flour, salt and bread improver to Closed lid. Keep bread improver and salt apart.

    5. Combine sp6/ 30 secs.

    6. Knead 5 mins.

    6. Rest, covered on a silicone mat for 15 minutes.

    Preheat oven to 220C

    7. Tip from bowl and form into shape...free form or in a large greased pan. Leave to rise until 2.5 cm above the top of the tin or has risen considerably, if baking free form.

     8. Brush top with milk or egg and place into a preheated oven, set at 220 for 10 minutes, then reduce heat to 180 and bake a further 20 minutes, or until done when tested..hollow sound when tapped.

    (. Remove from tin, or tray to cool immediately on removing it from the oven.

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Tip

A good sour dough takes time the first time around.

This is the "real deal", not a cheat's version, using yogurt ( although I don't mind that but it's not "real sourdough".)

It is done in 3 steps.

Please read this as it will (hopefully) make sense of this whole process!

Step 1. Sourdough starter..the beginning.

Step 2. Feeding your starter, adding extra ingredients to the mixture resulting from the completion of step 1. 

Step 3. Making the bread, using some of the mix from the completion of step 2, and adding remaining ingredients. Keep remaining left over dough for future sour dough baking.

You need to allow around 4 days for your starter to bloom and the another 8-12 hours to prove it, before making your bread.

But you will be left with an ongoing starter and a delicious artisan style sour dough loaf...

* In stage 2, you will have left over starter. Don't throw this out!! Simply cover and place in the fridge. Next time you want to make a sourdough loaf, you will alrteady have your "starter" and can continue with step 2. You will continually have a star/ polteter/poolish ready to go if you bake every few days.

If you don't wish to bake every few days, simply discard 1 cup of mixture, once a week, and replace it with 1 cup of flour and 1 cup of water.Mix well and continue again next time at step 2.

If you enjoy my recipes on the RC please consider joining my friendly little FaceBook group

"Thermify me.."

www.facebook.com/groups/1622735931274603/

 

 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Made this bread today. Magnificent !! Just halved...

    Submitted by wallzy58 on 24. October 2017 - 12:23.

    Made this bread today. Magnificent !! Just halved the bakers flour with wholemeal flour, worked perfectly. Thanks

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  • I'm sorry but this is not a

    Submitted by ThermoSweets on 13. October 2016 - 23:43.

    I'm sorry but this is not a real sourdough starter. An authentic starter doesn't contain any commercial yeast, instead it is created from wild yeasts and lactobacillus present in the air and grains. The recipe provided is what's known as a preferment, a preparation of flour and water made hours or days before the final dough is mixed. There are different types of preferments, some use natural starters or yeast. More information on sourdough starter and preferments can be found here http://www.kingarthurflour.com/professional/preferments.html

    For information on creating an authentic sourdough starter, see this link https://www.theperfectloaf.com/7-easy-steps-making-incredible-sourdough-starter-scratch/

     

     

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  • Hello! New to making bread of

    Submitted by bekstav on 13. August 2016 - 17:55.

    Hello! New to making bread of any sort and wondering what I would need to do to add grains? Thanks 

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  • Glad I took the time to make

    Submitted by vickiewalmsley@hotmail.com on 17. June 2016 - 14:48.

    Glad I took the time to make the starter, really easy and nice bread! I have starter left over for more bread! Husband and Bub loved this!!!! Definitely will be making it again!

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  • I have made this it's great.

    Submitted by Tracystj on 16. June 2016 - 17:19.

    I have made this it's great.

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  • This recipe is amazing!!

    Submitted by Aussie TM5 Thermomixer on 17. February 2016 - 14:24.

    This recipe is amazing!! Great taste, soft and fluffy inside with a lovely crust on the outside. Was so worth the wait! Thank you again Monica for a fantastic recipe! 

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  • Throw out the remainder from

    Submitted by monicaih on 29. November 2015 - 21:46.

    Throw out the remainder from step 1 (starter), but keep leftover (about a cup) from step 3 for future sour dough bread making. Follow on from step 2 when baking next loaf.

    “Thermify me”..
    Take your Thermomix experience to a whole new level..! Love

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  • Turned out perfectly! Still

    Submitted by margie14 on 27. November 2015 - 09:03.

    Turned out perfectly! Still not sure what to do with leftover starter from step 3. I have the original starter in the fridge and now leftover starter from making the bread. 

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  • Perfect Bake wonderful bread

    Submitted by There's a rainbow in my kitchen on 26. November 2015 - 18:02.

    Perfect Bake wonderful bread ❤️ Still not sure I did it all right but I started on Monday lunch time and by lunch time today Thursday I had 2 delicious loaves of sourdough bread thanks to this recipe. I'm looking forward to many many more loaves too. Give it a try you have nothing to lose. 

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  • I'm sure you could do half

    Submitted by monicaih on 22. November 2015 - 10:54.

    I'm sure you could do half half, otherwise Ita a bit dense. Add some gluten flour to enrich the protein level. 1 tspn per cup of flour roughly. 

    “Thermify me”..
    Take your Thermomix experience to a whole new level..! Love

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  • This looks amazing Monichai.

    Submitted by Cutely on 21. November 2015 - 19:03.

    This looks amazing Monichai.  Is it possible to do this as a wholemeal?  

     

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  • Thank you! I'm starting first

    Submitted by Julie Bird on 21. November 2015 - 15:08.

    Thank you! I'm starting first thing in the morning.

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