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Child-friendly sourdough

A sourdough loaf that is mainly white flour but with wholemeal additions to give flavour. These loaves have been devoured by recipients, even children as young as 3.

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250g Shipton Mill #4

100g Shipton Mill Stoneground wholemeal flour

60g wholemeal dark rye flour

3g diastatic malt (optional)

100g 100% hydration refrigerated white (#4 flour) starter

100g 150% wholemeal refrigerated dark rye sour starter

7g salt

240g water


Mix everything bar the salt and leave to autolyse for 1 hr.

Add salt and mix until it forms a smooth dough

Bulk prove at room temperature for 3hrs with 3 stretch and folds

Refridgerate bulk dough overnight

Next morning, remove dough from refrigerator and leave 2 to 3 hours to warm up.

Mould a loaf in whichever shape you wish

Leave to prove for around 3 hours until it meets the "poke" test

Slash dough

Bake for 20 mins in a pre-heated oven at 230°C with steam for first 15 mins

Continue baking for another 20 mins or so at 210°C until fully baked

Cool on wires.

Added by: Ruralidle

Tags: Bread White Sourdough

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Technical terms

This seems like extra hard work and what do those terms mean, autolyse, hydrolyse etc I am just an amateur

robint 29 May 2015

RE: Technical terms

Hi Robint. Sorry, I didn't mean to confuse people with technical terms but, as for hard, work, an autolyse is anything but. In its strictest terms an autolyse is roughly mixing the flour and most of the water together and leaving it to rest for a while so that the water is more absorbed by the flour when you start mixing and the flour isn't "competing" against the salt for the water.. It makes mixing quicker and easier when you add the yeast and salt. When a lot of the water comes from the sourdough starter it is usual to add that to the flour and water as well and then add the salt later, after the autolyse. I can't see that I used the term "hydrolyse". Regards Ruralidle

Ruralidle 29 May 2015

RE: Technical terms

Hi Robint I've just made Ruralidle's sourdough loaf using the given recipe and method (except I only had rye sourdough starter so I used 200g of that) and it turned out very nicely. It's a very tasty loaf. Although Ruralidle's has answered your query, If you're not quite sure how to proceed you might find the two videos on the following website helpful. The first is how to make a sourdough rye starter, you can convert this to wheat by adding half rye & half wheat at the second & third feedings, then, instead of throwing away some of the starter at the suggested day, use it to develop a wheat starter by continuing to feed just with wheat flour. That way you'll end up with two starters, one wheat and one rye. The second video, The Common Loaf, demonstrates almost exactly the method Ruralglide describes. Hope this helps. For the videos go to: www.riotrye.ie

Barbs Baking 31 May 2015

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