Tim Brunton, head chef of The Boat House, Bangor shares his tips for making the most delicious sourdough loaf.
Sourdough bread is among the oldest types recorded in history and many people view it as among the healthiest to choose from – especially for those intent on reducing carbohydrate intake.
You have to plan ahead for this one but the result will be worth the effort.
75ml/5 tbsp fresh, live, full-fat, plain yoghurt
175ml/6fl oz skimmed milk
2 dried figs
1 apple sliced
120g/4oz strong white flour
Leave to sit
180g/6oz strong white flour
100ml/3½fl oz water
40ml/3 tbsp milk
150g/5½oz strong white flour
150ml/5½fl oz water
On day one, heat the milk in a saucepan over a gentle heat. Place the
yoghurt into a bowl and stir in the warmed milk and ad the fruit. Cover and
leave in a warm place for 12-24 hours until thickened. Stir in any liquids that
may have separated.
On day two, stir the flour into the yoghurt, incorporating evenly. Cover and
leave at room temperature (about 20C) for two days. The mixture should be full
of bubbles and smell pleasantly sour.
On day four, add the flour to the starter with the water and the milk. Cover
and leave at warm room temperature for 12-24 hours.
On day five the starter should be quite active now and be full of little
bubbles. Remove half of the starter and discard. Add the flour and the water to
the remaining starter and mix thoroughly. Cover and leave at warm room
temperature for 24 hours.
On day six the starter should be ready to use. You can keep the starter at
room temperature, but you will need to feed it daily. Combine equal parts of
the starter, water and flour and mix thoroughly. You may have to discard some
of the starter so that you do not end up with too much. Keep covered and use as
If baking less often keep the starter covered in the fridge, feeding it once
every five days or so by mixing equal parts of starter, flour and water. You
can freeze some of your starter too, as a back-up in case you need to start again.