Recipe: Delicious 24 hour sour dough so easy

24 hour sour dough so easy. This video will give you the bird's eye view of the sourdough bread process. A sourdough starter is a very resilient. If you forget to feed it one day or feed it several hours after it needed a refreshment, don't worry, in almost all cases it will spring back.

In fact sourdough is substantially easier to fit around a busy life than yeast-based loaves. What follows are a couple of different suggested timetables for sourdough baking. The easiest way is to get some from a friend that has a well-established starter. You can have 24 hour sour dough so easy using 4 ingredients and 11 steps. Here is how you cook that.

Ingredients of 24 hour sour dough so easy

1. Prepare 450 gr of starter.
2. It's 1 kg of good quality flour but I use plain flour sometimes and it still works.
3. Prepare 700 ml of water.
4. It's 20 gr of sea salt.

But not everyone lives close to a sourdough guru! A super easy recipe for dutch oven sourdough bread. This recipe uses a sourdough starter instead of packaged yeast. I've noticed the longer it sits, the more sour it tastes.

24 hour sour dough so easy instructions

1. I normally add to my starter in the morning around 8am 155g aged starter,155g flour and 155mls water then leave it for 6hours..
2. Around 2-3pm in the arvo I literally just dump all the ingredients in a bowl and knead it for about 5mins. Today I’m using my kitchen aid because I hurt my shoulder. But just as easy to do it by hand..
3. Resting the dough for 4 hours with a few folds in between is the biggest tip I can give you. with wet hands I grab some dough from the outside of the bowl and stretch it out to the other side of the bowl, do between 8-12 folds. You will do this process 3 times. Just say you start your dough at 3pm, at 330pm I do my first fold and every half hour I’ll will do it again so at 4pm and 430pm. Then rest it until 7pm..
4. .
5. This step is Cutting the dough and rest it for 12-14hours In the fridge. Today I’m doing 3 loaves. Sprinkle flour where you are going to cut the dough pics will explain these steps but it does not have to be perfect so don’t worry..
6. Once rolled leave for 20mins.
7. Flatten out and make these fold below.
8. Shape again if you have proving baskets this would be preferable but I only have tins so I just put rice a tea towel with rice flour.
9. Place on a plastic bag and put it in the fridge..
10. Before you bake the greatest sour dough ever! Take the dough out of the fridge as you turn the oven on, my Oven needs about 45mins to get to 250degrees. Score the bread with a super sharp knife I use a razor blade..
11. Bake bread at 250degrees Celsius for 30mins with lid on, and 20-30mins with lid of at 200degrees.

Well, I've finally created my most perfect sourdough bread with such a rich flavor that I will probably never make anything else. Forget store bought bread, even from a good bakery. La Brea, eat your heart out! Sourdough Discard can be used as a sauce thickener for things like gravy, bechamel, or cheese sauce. Here's an easy recipe for sourdough yorkshire puddings.