Sourdough Culture and Bread

A friend of mine asked for the culture and bread Recipes for sourdough so I thought I could put it up on the web to make it easier to access for others.We have found many different variations but this is one that we have used and it has worked.

SOURDOUGH CULTURE

1 cup flour, wheat or rye
2 cups warm water
1 teaspoon lemon juice

Mix together and put in a earthenware or glass container. A lid that has some holes in it is good as this allows the mixture to pick up spores from the air. keep in a warm place for 20 - 30 hours -- it varies with the weather. (It works faster in warm weather). The mixture should form a sponge and smell yeasty or sour. If it smells bad, throw it out. This may happen if the mixture is left to long or is allowed to get too hot. Keep the prepared culture in the fridge. I may be kept in a sterilized glass jar with a lid. The jar must be cleaned about once a month.

SOURDOUGH BREAD

400 ml warm water
4 cups flour
2-3 tablespoons gluten (optional; use if flour is low quality)
1 teaspoon salt
1 cup culture

In a large bowl (not aluminum) mix the above ingredients, using enough flour to make a soft, kneadable dough. mix all together till kneadable stage is reached and then shape into loaves and place in well-oiled (not aluminum) trays. Cut several slits across the bread, brush with Liquid Lethicin for best result -- this keeps the crust soft and gives a golden colour.
Cover (you can use a disposable shower cap pulled up in the middle to allow the bread to rise).
Leave between 3-5 hours (less on hot and more on cold days).
Bake at 170-190 degrees Celsius (350 degrees Fahrenheit) for 1 1/2 hours. After about 20 minutes baking, when the bread has a nice light brown crust, cover with brown paper, then alfoil. When cooked, remove from tins.
ENJOY!

Other Blogs: David's Nature Photography Gallery, The Big Byte

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