The homemade bread challenge: #2 Sourdough Bread

Stephanie,

Today I've decided to something really simple that you could do almost everyday: Sourdough bread. I myself usually prepare 2 or 3 per week (ok I have to admit I have a kneading machine...). This time, though, I've kneaded it by hand, still very easy, only a takes a little longer.

Let's get started:

Mix the flour, leaven and salt in a big bowl. Form a well then gently pour the water. Knead the dough for 15 minutes.

Cover and let rise for 2.5 or 3 hours.

Bake in a preaheated oven at 220°C for 40 to 50 minutes, until nicely golden brown.

The original method consists of doing the leaven yourself which is also known as starter. It is obtained by mixing flour with potato water then letting the bacteria (bacillus) grow (at room temperature) for around 5 days. You feed the yeast everyday with the same amount of flour and water as originally used and then use it as a starter in your bread mix.