Sourdough bread is delicious but sometimes it just takes too long to make! I’m not going to pretend that this is equally as good as sourdough made with just a sourdough starter but if you are pushed for time and want to use your starter for the sourdough taste, this is a great option. I found this recipe in Leiths Baking Bible and it’s described as “modern” sourdough. I think the texture is more like a standard loaf.
Although I meant to use some of my brown flour for this loaf I forgot, but I think a loaf made with half sourdough starter, half brown flour would be a good one. I don’t usually put any sweetener in my loaves so was expecting to really notice the honey in this. Maybe I’ve been eating too much chocolate but I didn’t find this loaf sweet at all.
225g strong white flour
10g fresh yeast
1 teaspoon salt
225g sourdough starter
About 100ml water
1 tablespoon clear honey
Put the flour into a large bowl and rub in the yeast. Add the salt and mix well.
Add the sourdough starter, water and honey and mix to form a dough. Depending on how wet your starter is, you may need to add more flour or more water to get the dough to the right consistency.
Turn out onto a surface and knead for 5-10 minutes, until soft and silky.
Put into an oiled bowl:
Cover with oiled clingfilm or a cloth and leave until at least doubled in size.
Tip the dough out onto a floured surface and fold over repeatedly on itself to knock the air out. Shape into a round loaf and put on an oiled tin. Cover again and leave until at least doubled in size.
Make three large slashes in the loaf with serrated knife and leave it for around fifteen minutes to recover.
Set the oven to 200ºC.
Bake for around 30-40 minutes, until well risen and browned. It should sound hollow when the base is tapped.
Put onto a wire rack to cool.