What is Sourdough Bread and recipes
Bread is one of the most common foods eaten in breakfast and until recently, Many people took to baking their own bread during the period, which made people realise the fact that they can also bake fresh bread at home.
Of all types of bread getting baked, sourdough is the one gaining much popularity. The only reason behind this popularity is that sourdough is high on hydration, which means it has more water content compared to regular bread which makes the dough sticky. It might be gaining popularity, but there are many who still don’t know what is sourdough bread!
What is Sourdough bread?
It’s a slow-fermented bread made with a live fermented culture a sourdough starter that acts as a natural leavening agent. Many people won’t be knowing this but it’s easy to digest by the body as compared to the other bread. With a bit of tangy flavour in it, sourdough bread has a crisp and chewy texture which makes it an ideal to pair with any dish. It is even said that it’s hard to make the perfect sourdough at home; however, on the contrary, it’s super easy and doesn’t even involve kneading of any kind.
Though the process to make this bread a little lengthy and takes time, but the taste is super amazing. Traditionally it’s made using 4 simple ingredients – flour, water, yeast, and salt. While making this bread, it is important to understand each and every single technique, as that plays a vital role in making it.
1 small handful (1/4 to 1/3 cup) white flour
1 or 2 tablespoons of water
A small bowl
A towel, napkin, or other piece of cloth
- In a mound of flour, make a small well and add the water.
- Slowly mix the flour and the water, bringing more flour into the center of the well. The mixture will gradually transform from a paste into a small piece of dough.
- Knead this small piece of dough with your fingers for about 5–8 minutes until it becomes springy.
- Place the dough in a small bowl, cover it with a damp towel, and let it sit in a warm spot for 2 or 3 days.
- When it’s ready, the dough will be moist, wrinkled, and crusty. If you pull off a piece of the crust you’ll find tiny bubbles and smell a sweet aroma.
- Throw away any hardened crust. “Refresh” the remaining piece by mixing it with twice the original amount of flour and enough water to make a firm dough. Set aside as before.
- After 1 or 2 days the starter will have a new fresh look. Remove any dried dough and mix with about 1 cup of flour.
- Once again, cover the bowl with a damp cloth and leave it in a warm place for another 8–12 hours.
- When the starter is ready it will appear fully risen and a small indentation made with a finger won’t spring back. Now the starter is ready to be used in virtually any sourdough recipe.
- Remember to save a small piece of the starter. You can put it in the refrigerator for several days, then refresh it again as above and use it to make another loaf. A good starter will serve you for years to come.