If you wanted to make the rice soup more substantial, you could buy half a roast chicken, take the meat off the bone,...Read more
Making Sourdough – Part 2
Ingredients, mixing and developing
1 Tablespoon sour starter (see previous blog post)
50g unbleached organic white flour
50ml still mineral water
300ml + 25ml water @ 26.6°C (you will require a water thermometer for this)
500g high protein flour
Semolina or rice flour, for dusting
Variations (these are of course optional):
Olive & Herb
100g pitted and sliced Kalamata olives (dust with flour before adding to dough)
3g dried oregano
2g dried thyme
Zest of half a lemon
Caraway & Sesame
5g toasted caraway seeds
25g toasted sesame seeds
Take the 1 tablespoon of sour and feed it with the 50g of white flour and the 50ml of mineral water. Leave for a couple of hours.
In a large bowl, place 300ml of water, the sour and high protein flour and mix gently by hand till the flour has been incorporated. Cover and set aside for 30 mins.
Take your salt and add it to the 25ml of water, then add to your dough. Squeeze the dough with your hands to incorporate the salt until the dough comes back together. Cover and leave for 30 mins.
Add the extra ingredients to your dough as per your preferred flavour variation, or you can of course leave it plain.
That’s about enough info for today – when we return with Part 3, Karoline teaches us how to fold, shape, score and bake. Woohoo!