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How Much Sourdough Starter to Use in Recipe

Food, Cuisine, Ingredient, Bread, Baked goods, Finger food, Gluten, Grey, Snack, Powdered sugar,

Brent Darby

A genuine sourdough loaf uses a starter made with wild yeasts that are naturally present in the air. This easy sourdough cheats a little by adding commercial yeast to the starter to get it going but tastes delicious and satisfying nonetheless.

Makes: 1

Prep Time: 0 hours 40 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 40 mins

For the easy sourdough starter

15 g fresh or

7 g Dried Yeast

300 ml Hand Hot Water

200 g Strong White Flour

50 g Rye Flour

For the dough

5 g fresh or

3 g Dried Yeast

250 ml Hand Hot Water

75 g Rye Flour

300 g Strong White Flour

1 1/2 tsp. Salt

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  1. To create a starter, dissolve the yeast in the water in a bowl or large jar and leave to stand for 5 minutes until frothy. Stir in the flours. Cover with a tea towel and leave for at least 24 hours or up to three days at the most. The longer you leave it the more sour the taste. Stir twice a day – it should be bubbly and smell pleasantly yeasty. If it doesn't then discard and start again.
  2. To make the dough, dissolve the yeast in the water and leave for 5 minutes until the mixture becomes frothy.
  3. Mix together the flours and salt, make a well in the centre and pour in the yeasted water and 250g of the starter. Replenish the starter with 100g strong white flour, 25g rye flour and 125g water and store in the fridge ready for your next batch of bread.
  4. Mix together with a wooden spoon to form a sticky dough. Turn out onto a lightly floured work surface and knead for 10 minutes until smooth and elastic. Alternatively, mix in a free standing mixer with a dough hook for 2 minutes on the slowest setting then 7 minutes on medium.
  5. Put the dough into a clean lightly oiled bowl, cover with a tea towel and leave to rise for 2 hours. Knock back and leave to rise for 10 minutes before shaping into a round.
  6. Put into a 20cm proving basket lined with a tea towel heavily dusted with flour. Cover with another tea towel and leave to prove for 1-1½ hours until doubled in size.
  7. Turn the proved dough out onto a floured baking sheet. Make four slashes. Bake for 1 hour at 220°C (200°C fan oven) gas mark 7. Cool on a wire rack before eating.

A genuine sourdough loaf uses a starter made with wild yeasts that are naturally present in the air. This easy sourdough cheats a little by adding commercial yeast to the starter to get it going but tastes delicious and satisfying nonetheless.

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How Much Sourdough Starter to Use in Recipe

Source: https://www.countryliving.com/uk/create/food-and-drink/recipes/a32/easy-sourdough-bread/