20 Sept 2014

Classic Sourdough Starter Bread

And here is a "Classic Sourdough Bread" with Homemade Sourdough starter. It tastes amazing and even far far better than the bread made from commercial yeast. It stays good for a week and you ll simply gonna enjoy it with soups or can make Bruschetta, buttered toast with marmalade, with peanut butter or anything of your choice.

2 cup Maida or APF (All purpose flour)
1/2 cup fed sourdough starter
About 3/4 cup of luke warm water
1 tsp salt
1 1/2 tbsp Olive oil and some extra for kneading and greasing


  • In large bowl, Mix Maida or APF flour with salt and oil.
  • Mix in fed sourdough starter and add luke warm water slowly gradually.
  • Gather all the mixture and form a sticky dough. 
  • Knead the dough for 5-10 minutes, until it becomes soft, smooth and elastic (If require use a very little of  extra flour while kneading, doesn't matter if its still little sticky but should be smooth).
  • Cover the dough with a tea towel or a plastic cling film and keep it at the warm place to rise for about 2 hours or upto 8 hours. (If you place the dough at warm place it will rise quickly and will double in volume within 2-3 hours, but if you want your bread to be little more of sour flavor, can choose some low temperature area and allow the dough to rise up to 8 hours slowly, or until it doubles)
  • Once the dough doubles, shape in to classic loaf shape and place the loaf in a loaf pan. 
  • Cover the loaf pan with a plastic cling film loosely and allow it to rise for about 4-5 hours or until it rises and doubles up in volume.

  • Preheat oven at 180 degree Celsius.
  • Bake the rised loaf at 180 degree Celsius for 20-25 minutes or until golden on top and sounds hollow when tapped. 
  • Once done, allow it to cool on wire rack and slice it once it cools down completely.

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