Child-friendly sourdough

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

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