- 1.5 level teaspoons dried instant yeast
- 490 grams Sour dough starter
- 600-650 grams bread flour
- 1 level teaspoons salt
- 200 grams filtered water
8Recipe is created for
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.
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.
Simple sour dough
Sour dough starter
One lot of dough can be made into two - three pizza bases.
When you do the second rise, just divide into two - three portions (depending on size of base you want), and roll on a floured surface. Prick all over with a fork and rise until it's risen a little. You can freeze the bases by popping it straight in the freezer until frozen, and store in large zip lock bags, or use straight away by using as a normal pizza base with toppings of your choice.
Be creative! Turn into pizza bases, rolls or loaves!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
Other users also liked...
- Paleo savoury muffins
- Coles Magazine Ham & 3-Cheese Muffins Converted recipe
- BLISS BALLS
- Mini Quiches
- Zucchini, Ham and Corn Bites
- Slow Cooker Bacon & Vegie Quiche
- Chicken Tart
- lchf savoury muffins (sam wood)
- Pumpkin, Feta and Kale Mini Loaves
- Fleur's Cauliflower Muffins
- Mini Cheddars
- Bacon, onion and cheese slice
- Banana, zucchini and plum bread
- Pale ale jelly and white chocolate mousse - Matthew Morrissey
- Multigrain wholemeal jumbo loaf
- Variation Chinese New Year - Peanut Cookies
- Banana fritters
- Nut Free Life Changing Loaf of Bread
- Alice's Sweet Chilli Sauce
- Pork and Mushroom Linguine
- Garlic and honey sandwich pickles
- South Indian Cauliflower Curry
- Grain-free herb and sesame bread - Kyra Miles
- Carol’s Mayo