We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

White sourdough loaf with 50/50 starter

The small amount of wholemeal in the starter gives the crumb a lovely colour. Wait as the loaf cools and listen to it sing. This loaf freezes well, as you can see from the picture. Enjoy

Like this? Share it with your friends.


Report abuse

Refresh starter

Starter is 1 part old starter

100g Starter

210g Water

100g Strong white flour

100g Stoneground wholemeal flour

Mix and rest for 12 hours and at least doubled in size (say 10pm previous evening).

Main dough

Ingredients

800g Strong white flour

320g Some of the starter from above

460g Water

10g Salt

Method

1. Water temperature = 54 - ((flour temperature + starter temp) / 2)°C (maximum of 40°C)

2. Measure the starter into a bowl and add the water. Mix until combined.

3. Add the dry ingredients to the wet ingredients and mix to a shaggy mess.

4. Tip dough out onto the bench and knead until silky smooth (about 5 minutes). Place back in the bowl covered with a plastic bag for an hour.

5. Place the dough back in the bowl and cover with a loose plastic bag. Rest for 2 hours or until doubled in size.

6. Divide the dough into two and mould each piece into a ball and bench rest for 20 minutes with an upturned bowl on top.

7. Make the final mould and place in a dusted banneton for a final proof of 2-3 hours. Cover with a plastic bag.

8. Bake for 25-30 minutes at 230°C.

Added by: Doughtastic - Graham


Tags: Bread White Sourdough

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...