| Sourdough is a type of bread, which is made without | | | | There is also no short cut to sourdough bread making. |
| using commercial yeast. | | | | The dough is prepared by mixing a portion of the |
| Instead it is made from a starter culture, which is | | | | starter culture with warm water, flour of choice (rye, |
| prepared from mixing water and flour and left to | | | | spelt, barley, wholemeal unbleached, strong premium |
| ferment over a period of time. The fermentation period | | | | white or a combination of several) and sea salt. |
| usually lasts about a week and during this period the | | | | Different flour will produce loaf with different character, |
| culture needs to be replenish on a regular basis with | | | | texture and taste. |
| more flour and warm water. It is also referred to as | | | | This is followed by a series of kneading and resting |
| 'feeding'. | | | | over a period of several hours - between six to eight |
| The starter is best kept in a glass jar or container with | | | | hours depending on the season and/or ambient |
| a secured lid. It is ready when it has almost double in | | | | temperature of the room. |
| volume, 'bubbly' looking with a distinctive acidic aroma | | | | Oven temperatures also play an important role in the |
| emanating from the mixture. | | | | final product. A low heat will produce sourdough bread |
| There are many sourdough recipes out there but | | | | with thicker crust. All ovens are not made the same. |
| sourdough has a certain mysterious aspect about it. | | | | Familiarisation with the oven and its temperament |
| There are many factors that affect sourdough bread | | | | would be a great benefit when it comes to sourdough |
| making process. The type of flour, where it comes | | | | baking. |
| from, the type of water used, the season and even | | | | Often it would take more than one attempt to produce |
| location all has a bearing on the performance of the | | | | the perfect loaf. The adage "practice makes perfect" |
| starter culture and the actual loaf. | | | | is the secret to the art of sourdough bread making. |
| A recipe is only a guide. A sourdough loaf that has | | | | Sourdough also makes excellent base for pizza, pies |
| been prepared and tested in a commercial kitchen will | | | | and other sweet or savoury treats requiring pastry like |
| often have a different look and character when baked | | | | tarts. |
| in a domestic kitchen. | | | | |