THERMOMIX ® RECIPE

1 Simple sour dough

Recipe's preparation

Simple sour dough

1. Put 200 grams filtered water and 1.5 teaspoons of yeast in TMX bowl. Mix 37 degrees, for 1.30 minutes, speed 2.
   
   Add 490 grams sour dough starter (starter recipe in tips), and mix 37 degrees, for 30 seconds, speed 2.
   
   Add 600-650 grams bread flour (depending on how 'wet' your starter is), and knead 5 minutes. Tip dough into an oiled bowl, and cover with cling wrap, and rise until doubled in size.
   
   Turn dough onto your bench, and divide into 12 portions. Roll into balls, and place with space to grow, onto a lined tray. (6 per tray is what I do). This makes them into the individual rolls pictured.
   
   Cover with a piece of greased cling wrap in a warm spot until doubled in size.
   
   Preheat at oven to 230 degrees. Snip tops of buns with sharp scissors. Place in the oven, and spray some water in the oven (helps with a crispy crust), and bake for 10 minutes. Then turn the oven down to 180 degrees for 25-30 minutes, or until sounding hollow when tapped on the base.

Sour dough starter

2. To start your sour dough starter, mix 1 cup of bread flour with 3/4 Luke warm filtered water in a clean bowl. Don't be scared to give it a good beat-helps put air in there!
   
   Feed your starter daily with the amount you started it with. Cover with a clean tea towel. The natural yeasts in your house will make it to what it is. You can share your starter, or just throw out half of it when you have it for a week. Otherwise, you can feed it, and put it in the fridge, which essentially puts the yeasts to sleep.