Sourdough Loaf

Preparation time: 5 days plus 4 hours 30 mins proving time

Cooking time: 50 mins

Makes 1 loaf plus re-starter

starter

Plain flour

Warm water

3 grapes or sultanas

bread

3-6 cups

plain flour

Salt

1. To make Sourdough starter, put 1 cup flour in a bowl and slowly add 1 cup water, stirring constantly until a smooth batter forms. Add grapes or sultanas and leave, uncovered, in a warm place for 24 hours. Remove fruit. Each day for the next 4 days, feed starter with ½ cup flour and ¹⁄³ cup warm water, stirring until well combined. After first feeding, cover with plastic wrap and leave in a warm place. By day 5, starter will have a beery, malty and sour smell.
2. Measure starter in a large bowl and combine equal quantities of sourdough and flour. If you have 3 cups sourdough mix, add 3 cups plain flour and 1 teaspoon salt. Remove ½ cup dough and put in a bowl to make your re-starter (see note at end of recipe). Knead remaining dough on a lightly floured surface for 5 minutes. Form into a round and put in a lightly oiled and floured bowl. Cover and stand for 4 hours.
3. Preheat oven to 220°C. Punch down dough and knead for 1-2 minutes until smooth. Form into a round. Dust with flour and use a sharp knife to make 4 cuts, forming a square on top. Stand for 30 minutes or until risen. Brush with water and bake for 20-25 minutes or until golden and crusty. Reduce heat to 180°C and cook for a further 20-25 minutes or until bread sounds hollow when tapped. Cool on a wire rack.

Note: The Sourdough starter collects wild yeasts. These are present in the re-starter and can be kept alive for years to make loaf after loaf. Simply follow the feeding method in Step 1, using the same quantities of flour and water, and you’re ready to make your next Sourdough loaf.