HOMEMADE SOURDOUGH BREAD

Why bread?

My serious cooking started with bread. Nothing can replace the beautiful smell of baked bread at home. The atmosphere becomes more family-like, the household members eagerly come to the kitchen for the first, crispy bite. Its TASTE is unique ...

What to do with sourdough after adding some to the bread mixture?

If you are going to bake bread the next day, leave the sourdough starter on the kitchen counter. The next day "feed" the leaven with 2 tablespoons of rye flour and 2 tablespoons of water. Stir and wait for the leaven to activate. If see clear small or large bubbles similar to baker's yeast, it means that the leaven is ready for use.
If you are going to bake the bread in a few days, put it in the fridge. On the baking day, take out the leaven and wait for 2 hours to reach room temperature, then "feed" it as above.

Ingredients:

• 400 g wheat flour
• 200 g mixtures of flours (any flour you have in the kitchen)
• 50 g oat flakes
• 3-4 tbsp sourdough starter
• 2 tsp of salt
• 600 ml water

Instructions:

1. Put dry ingredients in a bowl and stir.
2. Add wet ingredients (sourdough starter, water).
3. Combine dry and wet ingredients.
4. Line baking form with parchment paper.
5. Pour dough into the baking form (30 cm x 10 cm).
6. Cover the bowl with a cloth for 6 - 8 hours.
7. Bake sourdough bread in the oven at 180 degrees C (356 degrees F) for 30 minutes.
8. Increase the temperature to 200 degrees C (392 degrees F) and bake 30 minutes.
9. Remove the bread from the pan and cool it on a wire rack.

sourdough before "feeding"

sordough starter after "feeding and ready to use

Tips:

This bread always will be a success. It can be baked with the rye flour or another mixture. I suggest making the first bread exactly according to the recipe.

I prepare the bread dough mixture in the evening so that it can rise overnight and bake it in the morning. I often make two at once and freeze one.