Sourdough Starter Recipe from Bread Ahead Bakery
Follow this easy baking recipe to recreate Bread Ahead Bakery’s delicious crusty sourdough bread at home.
Recipe Meta
Prep
5 mins per day (plus 7 days fermenting and proving time)
Cook
N/A
Serves
Makes 1 starter
Difficulty
Easy
Ingredients
To make the starter (day 1)
- 50g good quality wholegrain rye flour
- 50g water
Additions to the starter (days 2-5)
- 50g flour
- 50g water
Final addition to the starter when you are ready to bake
- 100g flour
- 100g water
To make the sourdough
- 1kg strong white flour
- 700ml water
- 300ml of your starter
- 20g salt
Method
To make the starter, add the wholegrain flour and water to a bowl and mix together until smooth. Cover and leave on top of your fridge. Repeat the steps for day 1 on day 2, 3, 4 and 5. Your starter should be nice and lively with some bubbling and a slight alcoholic aroma. You can store your starter in the fridge now for up to 2 weeks, untouched.
When you want to make your bread, simply take the starter out of the fridge and feed it with 100g flour and 100g water. Leave out at room temperature for 8 hours, then you are ready to get baking!
To make a simple loaf of bread, gently mix all of the ingredients together, cover and place in the fridge for 8-24 hours. Bring out of the fridge and fold the dough. Leave for two hours.
Shape the dough into a banneton (a proving bowl). For best results place in the fridge again for at least 8 hours and up to 24 hours. Bring out of the fridge and leave to prove for 4 hours.
Bake in a hot oven at 220C for 30 mins. Take out and enjoy your first creation!
