- 1 package dry yeast, or approximately 1 level tablespoon
- 1 tablespoons sugar
- 2.5 cups warm water
- 2 Cups bakers flour
- 1 cup starter, Taken from the mixture above
- 1.5 cups of warm water
- 1.5 Cups bakers flour
- 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
This process needs to be started at least 3 days beforehand.
1. Add yeast, sugar and 1/2 cup water to . 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.
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.
Now you are ready to prepare your loaf for baking
1. Add butter, milk and sugar to . Melt on sp 3/60C, 2 minutes, or until melted.
2. Measure out 2 cups starter, add to the and leave remainder in the mixing bowl for next time. *See tips
4. Add flour, salt and bread improver to . 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.
Step 1.Sourdough starter
Step 2. Feed your starter
Step 3. Bread making
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.
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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.
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