LET FOOD BE YOUR MEDICINE.
This recipe is simple — if you have time to bake once a week, put 20 mins effort and 3hrs waiting time this simple sourdough bread recipe is for you, your starter will keep alive forever in the fridge.
Also made an effort to use 100% British wheat, white strong flour, 11.7gm protein. which is the most affordable and accessible.
What is Sourdough bread? it’s naturally leaven risen bread with 3 ingredients, flour, water and salt. Its yeast comes from giving the flour and water mixture enough time for fermentation to develop into a living yeast starter. There are prehistoric pita-like flatbreads, but bread made with a sourdough starter, is the only and original risen bread.
Its long fermentation has a world of nutritional value that has sustained people since the nomadic lifestyle. It was only when wheat for bread was cultivated that humans formed communities and towns. Humans have been eating sourdough bread in Europe for over 9,000 years and if we believe we should only eat what our ancestors and what our bodies recognises as food from at least 300 years ago, we must stay away from industrial process foods like CBP bread.
USE YOUR LOAF.
Why? because we have no idea really what we are eating. It’s artificial. CBP standard white sliced loaf can have over 20 Frankenstein ingredients, with high levels of sweeteners, fats and undisclosed forced enzymes that derive from things that are not part of our normal human diet. (Artificial sweetener Aspartame is made of E. coli feces… how sh*t is that! )
Who knows what types of cancerous and allergens this could breed inside us. Yes, we can add a little olive oil to keep our bread soft for a bit longer… fine thats 4 ingredients in total.
What are all the other confusing ingredients doing in there?
The real reason why they are being dishonest with us and gambling with our public health is for commercial profit driven reasons only.
But simply on the fact that it makes my gut sick, has no flavour and no real nutritional value is a good enough reason to stay away.
LETS GET REAL.
This is Real bread that we can eat every day of our life’s without it making us gain weight – it stops you snacking by keeping you fuller for longer,
– it's highly nutritious, making your body feel great, and from sandwiches to toast it's infinitely tasty.
Baking this bread is one of the most satisfying things you can do and sharing it with others will bring you a delight beyond happiness, Agape.
So go on & treat yourself.
HOW TO MAKE A SIMPLE SOURDOUGH BREAD.
This is a two part step by step video recipe.
DEE ANGEL BREAD – STARTER 1:2
NATURAL LIVING YEAST
It will take 7 days to make the starter but it will last forever.
1:1 Ratio
DAY1. SUN 18:00
Choose glass or a see-through mixing container with a lid, like a 2.5L pudding bowl; it will let you keep an eye on the starter and it can easily live in your fridge.
Ingredients.
250g White Strong flour. 11.7g Protein ( with at least 11.5g protein per 100gms. they go up to 14g )
250g Wholemeal Strong flour. 14g Protein ( 12.7g to 14g protein )
500g Water – Use lukewarm water in the Winter and cold water in the Summer.
• Mix it well, cover and leave it at room temperature ( 17°c to 20°C ) for 2 days.
(Lots of bubbles will show up – in the winter, inside a turned-off preheated oven at 30°C will work well.)
DAY3. TUES 18:00
*Get rid of half – and to the 500g left in the bowl add 1st feed:
Starter feed:
125g White
125g Wholemeal
250g Water
Mix it well and leave it for 1 day at room temp.
(*what to do with the 500gm we keep taking out? Make a Pre-loaf, scroll down to the end for more info.)
D4. WED 18:00 2nd feed, Get rid of half again and feed fresh ingredients – but adjust water to 200g, so mixture forms a ribbon-like pattern consistency when it falls from the spoon. As it did after mixing on Tues.
If your using 13g or 14g protein strong white flour, adjust water up-to no-more than 250ml.
Test the starter by adding a tea-spoon to a glass full of hot water; it will float when its ready.
(on the video see how at this stage it’s still too weak, not airy enough for it to float. Not ready)
D5. THUR 18:00 3rd feed, Get rid of half again and feed —
You will see lots of fermentation air bubbles, looking good but lets get it thicker.
Make sure it’s a thick paste consistency after feeding.
D6. FRI 18:00 4th feed, One last time. Get rid of half and feed again –
Hot water float test it – now we can see the active bubbles, and the smell should be similar to beer.
D7. SAT 18:00 – Ready to use today.
You’ve made it! Patience will now be rewarded and the moment we’ve been waiting for.
Add a tea-spoon of your Starter to a glass full of hot water and wait 1 minute to see it float.
When it floats, it confirms it’s now ready for using to bake.
It’s only now it’s strong enough and full of airy active life to make your loaf rise.
This is your natural living yeast, your Starter.
You are now ready for Recipe Part 2:2 and on your way to baking a delicious simple sourdough.
Any troubleshooting send me a comment.
—————————————————————————
LIVES IN THE FRIDGE.
Your starter will now live in the fridge, ready to be used any day for up to 7 nights.
From now on, every time you take out 500g of the starter to use for Recipe 2:2, remember to:
FEED the remainder of starter left in the bowl with:
125g White, 125g Wholemeal and 200/250ml of Water —
so it’s back up to 1kg in weight. Gauge the water quantity to achieve that same consistency in the mixture.
It’ll be ready to use the next day again.
BAKING ONCE A WEEK, e.g. Sat to Sat — 7 nights.
The starter will form a Dark liquid of naturally-occurring alcohol, this is harmless, just stir it in and use it.
Feed your starter as normal, get that same thick consistency mixture before putting it back in the fridge,
until next Saturday.
Note it in your calendar.
Every time you use your starter note it, so you never leave it for longer than 7 days.
Keep this routing and the starter will live forever in the fridge.
If not used after 8 DAYS OR MORE.
The Dark liquid does indicate your starter is hungry and its losing its strength. So, if you’ve still not used it after 7+ or more nights, you will need to get rid of half*. And at room temperature keep re-feeding it until it passes the hot water floating test again.
Angels Share.
Whenever your starter falls short of 1Kg after feeding, simply add the extra flour and water in equal amounts.
FREEZE IT.
If you know your not baking in the next 7 days or more,
Freeze the starter after feeding it, it will reactivate on thawing at room temperature.
Hot water float test it and re-feed if needed.
*MAKE A PRE-LOAF.
Use the 500g we keep getting rid of and add 1.5 tsp of fast-action dried yeast to the mix.
Then follow DEE ANGEL BREAD – RECIPE 2:2.
you will get a very good pre-loaf.
Whenever your starter is not passing the hot water float test, add yeast and use for Pizza, Focaccia, Pita, Lavash and Tortilla flatbread recipes, it will add flavour to all these doughs.
No waste, add 1.5 tsp of fast-action dried yeast when ever your starter is not quite ready.
DEE ANGEL BREAD – RECIPE 2:2
SIMPLE SOURDOUGH
METHOD.v3:
/ 500g: Dee Angel Sourdough Starter / 500g: White Strong Flour ( roughly 11.5g+ protein per 100g ) / 190ml: Water warmish / Sea salt, fine grind 10gms. (2 tsp) / Olive oil, 40ml. (3 tbsp)
• MIX Add all ingredients to the Mixing Bowl, mix well with a large strong spoon, when it all comes together place this slightly stick to the fingers dough into a lightly floured work bench and knead. Use your hands to press with the heel of your hand, fold over and rotate 90° repeatedly for 1 to 3 minutes until you have an elastic and smooth ball of dough.
• REST Lightly flour dust the dough and the bottom of the bowl, just enough so it does not stick. Place it on the bowl, cover it with a damp tea towel and let it rest somewhere warm for 1 hour @28°C. Inside a preheated 30°c oven and switched off will work great. It will rise one and a half times its original size.
• SHAPE Place the dough on your lightly floured work bench, shape your dough by pulling the top side and folding back into the middle of the dough, then pull and stretch the bottom side, and fold it back into the middle of the dough, repeat left and right side, finally tucking onto the bottom. Now cup your fingers underneath the dough and drag it towards you – rotate and repeat maybe 3 times, the pull and tension will create the height in the dough we are looking for.
• PROOF Wholemeal flour dust your banneton basket well, until all the surface is covered and place your dough onto it, upside down. Flour dust the dough, check dough will not stick as it rises. *Cover with a damp tea towel and let it “proof” rest again somewhere warm until its one and a half times its size – 1 hour @28°C.
Place your cast Iron Pot with lid into the oven at 200°C to pre-heat it.
*option to leave in the fridge to bake in the morning.
• BAKE After proofing, take your very hot! (use oven gloves) cast iron pot from the oven and flip the dough into it, so its upside down. Now score the dough or cut with scissors in a simple triangle and Bake 200°C covered with the lid for 25mins. Then take the lid off and bake again for another 25mins.
Place Dee Angel bread onto a cooling rack until its at room temperature before slicing.
Done!
Any questions? Let me know.
please also see our VINTAGE FLOUR SACK — Kitchen Wall Art.
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