3 day Sourdough loaf
3 day Sourdough loaf

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, 3 day sourdough loaf. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Sourdough bread is made entirely using wild yeast — with a strong, active sourdough culture of wild yeast, you won't need any commercial yeast at all. Here is a recipe that I have adapted to sourdough. The original recipe used Oat milk, but as I had kefir to spare, I went with that.

3 day Sourdough loaf is one of the most well liked of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. 3 day Sourdough loaf is something that I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook 3 day sourdough loaf using 4 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make 3 day Sourdough loaf:
  1. Get 300 g Sourdough starter
  2. Make ready 650 g strong white flour
  3. Make ready 12 g salt
  4. Make ready Lots of water!

Sourdough is best consumed on the same day it is baked. To maximize freshness, cool completely and store at room temperature in a plastic bag for up. Sourdough starter can be used for much more than bread. Pancakes, tortillas, crackers, cake, muffins - browse our recipes using sourdough starter for ideas!

Steps to make 3 day Sourdough loaf:
  1. Sunday night: Take your starter out of the fridge.
  2. Monday morning: Feed the starter with 150g flour and 150ml water. Leave somewhere warm in a container big enough for expansion.
  3. Monday evening: Make a poolish. Mix 300g of starter, 250g flour and 200ml water in a big mixing bowl. Leave out overnight somewhere warm.
  4. Tuesday morning: Add 250g flour to the mix!
  5. 45 minutes later: Add 12g of salt and then knead for 15 minutes. Don’t add extra flour, keep it wet. Form a ball in the bowl. Cover loosely and put in fridge.
  6. Tuesday evening: Bash into a ball, keep folding ends under. Put dough into well floured banneton or bowl lined with a well floured tea towel. Put in fridge.
  7. Wednesday morning: Baking time! Preheat oven to 220c.
  8. Add a pizza stone and large oven proof dish to the oven to warm up for 15 minutes.
  9. Add dough to pizza stone and cut a deep gash with serrated knife.
  10. Put upside down dish on top and bake for 40 minutes.
  11. Take dish off and bake for 10-20 more minutes to brown (keep an eye on it!)
  12. Rest for an hour before eating (sorry!)

Get yourself a loaf of John Downes' amazing wood-fired sourdough bread from the Willunga Peacock Farm gate or by ordering in advance through the www.sourdoughloaf.com while you still can. John's famous barmbrack traditional fruit bread, sourdough brown, and his white crusty loaf. So, I decided to try starting my own sourdough starter from scratch last Saturday, using King Arthur whole wheat flour and water. The difference in my sourdough loaves have been night and day. For anyone confused, lost, or overwhelmed with sourdough, do not hesitate to enroll!

So that’s going to wrap this up for this special food 3 day sourdough loaf recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!