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Wednesday, 20 May 2015


This is indeed a shortcut to baking 
Sourdough Bread

Using sponge or poolish
takes a bit more time in baking
definitely lesser time 
when compare with feeding the starter

Thanks to King Arthur Flour for the recipe

Sponge Starter
1 cup water
1/2 tsp instant yeast
1.25 cup King Arthur unbleached bread flour
1/4 cup King Arthur whole wheat flour

Stir together, cover & leave aside for 4-16 hrs

all of the above starter
1 cup water
1/2 tsp instant yeast
1 Tbsp brown sugar
3.5 cup King Arthur unbleached bread flour
1.5 tsp salt

1) Knead together & let rest 10min
2) knead again until smooth, cover and leave to rise until double
3) shape into 2 loaves, and place on parchment lined baking tray
4) leave aside to rise until almost double
5) preheat oven 250'C
6) slash loaf and spritz with water, immediately go into oven
7) reduce heat to 220'C and bake for 25-30min or well browned
8) spritz loaf several times,  within the first 15min of baking

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