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Before you jump to Homemade sourdough bread recipe, you may want to read this short interesting healthy tips about Snacks that offer You Power.
Healthy eating encourages a feeling of wellness. If we eat more healthy meals and a lesser amount of of the detrimental ones we usually feel much better. A bit of pizza will not cause you to feel as healthy as ingesting a fresh green salad. Choosing healthier food choices can be tough if it is snack time. Shopping for snack foods can be a struggle because you have a great number of options. Why not try one of the following wholesome snacks the next time you need some extra energy?
If you might be looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch. Chips and crackers produced from whole grains can be excellent for quick snack foods to eat on the go. Selecting whole grain snacks is always much better than eating the highly processed grains we commonly obtain in our grocery stores.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. Determining to live a healthy lifestyle can be as simple as you want it to be.
We hope you got benefit from reading it, now let’s go back to homemade sourdough bread recipe. To cook homemade sourdough bread you need 6 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Homemade sourdough bread:
- You need bread flour
- Provide sourdough starter (I use my Jasmine 😉💗)
- Take brown sugar
- Get warm water
- Prepare salt
- Provide Some vegetable cooking oil
Steps to make Homemade sourdough bread:
- Mix together bread flour, sourdough starter and water in a bowl.
- Add sugar and salt in and knead for 10 min.
- Dust some flour on worktop and continue knead your dough for another 15 min. The key is to fold your dough towards you then push back out then fold back in again. Use the palm of your dominant hand and put pressure on to your dough.
- Once your dough is ready it will have this ‘windowpane effect’. You can do this by stretching your dough until it is so thin that it becomes transparent when you lift it up against the window.
- Put the dough into a lightly oiled bowl, cover with a damp teatowel or clingfilm and leave to prove for 2½–3 hours. You won't notice as much of a rise in the dough as you would with a normal yeasted bread and it will take a lot longer to rest your dough.
- After leave it to prove, transfer your dough onto a surface and knock back. Portion the dough into two and shape into two ball shaped loaves. Put plenty of flour on top and place each loaf seam-side up in a bowl, cover your dough with tea towel.
- Make sure you have plenty of flour on top between your tea towel and your dough otherwise you won’t be able to turn it out as the tea towel will stick with your dough. Leave it to prove for 2-3 hours. At this point you can leave this the the fridge over night and take it out in the morning ready to bake.
- One your dough have been rested, take them out and use a sharp knife score 3 or 4 tkme on the top of the loaf (a very traditional way)
- Preheat the oven to 230 c or gas 8. Put a few ice cubes or cold water into a baking tin and place in the bottom of the oven to create steam. Turn your loaves out onto a baking tray. Bake for 35-40 minutes or until a good crust formed and the loaves sound hollow when you tapped on the base.
- Leave it to cool down completely before you cut it. I am so proud of my first homemade sourdough 😊🐾🍞
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