Ohhhh the smell of freshly baked bread drifting from the kitchen.
The coffees pot’s on, your favourite song is playing, a candle is flickering on the kitchen table to welcome in the new day and you’re about to settle into a read of your favourite book.
Everything is just the way it should be.
This feels like home.
There’s something so special about bread.
It’s like it’s in our genetic code to sniff it out and just want it. It smells like home, feels like home, tastes like home.
Today, I’d love to show you how you can make your own naturally fermented and delicious sourdough bread.
This is a staple in our home – my husband makes the bread; I make the drinks! Our daughters devour both!
Sometimes we actually don’t put the words “sourdough” together – properly fermented bread (the way it was always made!!!) is actually a “sour” “dough” because, during the fermentation process by the wild yeasts, the sugars get converted into lactic acid, creating that tangy sour tasting bread we love.
Here are some of the reasons I love natural sourdough bread (and I think you will too!)
It’s very affordable to make, costing just a couple of bucks to make – my local bakery charges $12 a loaf!
It’s delicious, very earthy tasting and a little sour
It’s a wonderful family ritual, especially fun with your kids
It’s super healthy, having living enzymes and probiotics in it
It’s easy on the belly and should be easier to digest than shop bought bread
It takes time to make, so helps you flex your patience muscle!
It puts me in time with a rhythm of life – the way things always were
It teaches my children that they literally take matters into their own hands and gives them the confidence to trust their capabilities in the kitchen (and life!)
You can experiment with different flavours and flours to find the ones that work best for you.
Its one way to help our planet, by not buying bread, you’re not adding to landfill with all that plastic wrapping.
My lovely husband Nathan, shows us how to make sourdough! His first ever facebook video!
You need a “starter” to make your sourdough, which is very easy to make.
This starter is the leaven that actually kicks off the fermentation practise and makes the bread rise.
We have our starter on the go, adding a little flour to it during the week. If we don’t need to make bread, the starter just goes into the fridge and comes back out when it’s time to make bread again.
The starter is simply a little bakers flour/spelt/rye flour mixed with water and left out in the open to attract the wild yeasts. These yeasts then activate and create some bubbling in the mixture. This could take a few days to get started – just keep feeding it flour and some water until you start to see bubbling (we explain this in the video below).
Sourdough starter is ready to add to the bread mixture to begin fermenting. See how there are lots of little bubbles in the mixture? That means is active and ready to start fermenting your loaf of bread! Thank you for sending in your picture Marcia with help from her friend Vikki Brooke!
Come into the kitchen with my hubby and I and we’ll show you the ropes!
HOW TO MAKE NATURAL FERMENTED SOURDOUGH BREAD
organic unbleached bakers spelt flour
Mix 1/2 handful of spelt or bakers flour (for bread) and un-chlorinated water and leave on the bench for 24 hours – 7 days, until it bubbles – will need to keep feeding it more flour and water and keep stirring during this period. When bubbling it’s ready to use (see image above for what it should look like)
If you need a break from your starter (e.g. it gets too much, you are going away, you don’t need to bake that week) you can leave it in the fridge to rest and then just start the process again, when you are back home.
300ml un-chlorinated water 2 teaspoons sourdough starter (as above) 1/2 kilo of flour (spelt/bakers) 1 teaspoon of mineral-rich salt (we use Pink Himalayan) 1 tablespoon olive oil Mix all together, knead with extra flour on board
Leave out to prove in pan/dish/bamboo bowl for 24 hours so bubbles form.
Roll, knead again to get oxygen into the dough and knock it down flat, back into your pan. Either a loaf pan or cast iron cooking pan (like we had in the video)
Sprinkle flour on top.
Leave dough another 12 hours to rise (the longer it roses, the more sour it gets, as they yeasts consume more of the sugars in the flour). You can experiment leaving it to rise for 24 hours, if you like, this creates a more sour loaf.
When you see air bubbles in the top of loaf and it’s increased in size, it’s ready to bake.
Oven 180degs, 40 – 50 minutes.
Once out of the oven, leave it to sit in the pan for a little while until a little cool (maybe 10 min) then tip out of the pan.
Can return to oven out of the tin to get outside crusty (I do this with the oven off – it’s hot enough.)
Serve with lashings of butter and a hot coffee! Delicious!!!
Please share your photos of your baking, we would LOVE to see them!
Once out of the oven, leave it to sit in the pan for a little while until a little cool (maybe 10 min) then tip out of the pan. Thank you for your picture Vikki Brooke. Also, I love seeing the fermenting drinks in the background – what a happy family of ferments!
Serve with lashings of butter and a hot coffee! Delicious!!!Thank you for your picture Marcia Kealey.
Please share your photos of your baking, we would LOVE to see them!!! Thank you for your picture Marcia Kealey
As always, thank you so much for being here. If you found this helpful, please share to Facebook (click the button above) so your friends can make it too!
This blog is based purely on my personal experience. It is not intended to be a substitute for medical advice or treatment. I am neither a medical nor health professional and I cannot guarantee that the information in this blog post is accurate, reliable or complete. If you use this information, you do so at your own risk and should consult a qualified medical or health practitioner before relying on any information contained in this blog.