A Time To Share

Our God is a God of Nations:
"He so love the WORLD ... He gave His one and only son..."

Friday, 11 October 2013


It is indeed challenging to bake a sourdough bread.  
The procedure is long and tedious 
but the end result can be quite satisfying.  

Recently my nephew Kenneth 
came with a freshly baked sourdough loaf.  
Its nutty smell 
and the sweet sour taste of the bread 
keeps linger in my mind. 
Finally I decided to try his recipe which he gladly shared...

To bake a sourdough bread we need to make the sourdough starter at least one week ahead!  

Here is the recipe for 


  77g sourdough starter
200g water
260g bread flour
120g stoneground wholewheat flour
2 Tbsp sugar
1.5 tsp salt
1 tsp dry yeast

1) make a sourdough starter at least one week ahead
2) weigh & use starter 8-10 hours after feeding
3) place all ingredients in bread machine
4) select BASIC. Do not use delay cycle
5) remove baked bread from pan, cool on wire rack

1) This bread is not very sour but it has the nutty flavour of the              sourdough starter
2)The amount of sourdough starter used can be adjusted to individual taste.If you add 2 Tbsp more of the sourdough, you need to reduce 1 Tbsp water & 1 Tbsp flour from the recipe.

If you like to try another Sourdough Loaf
with all purpose flour, just check here

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