In celebration of @UKSustain's Sourdough September, we thought we'd share a few tips we've been taught and learnt through babysitting our own sourdough cultures over the past couple of years. Sourdough bread is the epitome of Slow Food and the older, more cultured (excuse the pun) version of our modern Kingsmill's and Hovis' i.e. Chorleywood bread. Here is the
Some people dedicate their whole lives to the art of the sourdough bread, and rightly so, it is a true craft and possibly one of the oldest professions in the civilized world. If you are a beginner baker, read on to find our recipe for a simple, sourdough flatbread that you can make at home. We will not delve too deep into the subject of sourdough baking as there are many books, websites and other sources of information on baking with a sourdough starter. If you’d eventually like to get into creating artisan loaves than I’d recommend starting with one of the more prominent bakers in this field – Chad Robertson, owner of Tartine Bakery in San Francisco.
This recipe will create a simple, supple and delicious flatbread and we will take you through mixing the dough, shaping the flatbreads, and how we personally like to cook them. A lot of sourdough baking literature will talk about hydration % of the dough, and may refer to such things as gluten % in the flour. As mentioned earlier, there are many whom have written extensively about the topic of sourdough baking and that are much more qualified than I, and so we have created this recipe to work with a simple, accessible strong white bread flour, your own 100% hydration (equal weight of flour and water) and a few other ingredients.
400g Strong White Bread Flour
330g 100% Hydration Starter Culture
40g Extra Virgin Olive Oil
Tune in next week – the final week of Sourdough September (October), as we look at some of the best sourdough bakeries in London. A.