Need a good sourdough bread mix or recipe?

Suggestions?Need a good sourdough bread mix or recipe?
This recipe is excellent, i have used it many times producing some fantastically tasty results! http://www.recipezaar.com/Light-Almost-A…





Have fun!Need a good sourdough bread mix or recipe?
You need to start by making a sourdough starter. Once you've done this once, you just feed it once a week and it lasts for months, or years. But you do need to have made it at least the day before, and preferably two days before you want to make your first loaf.





to make the starter:





Take one mug of strong white bread flour


Add the same mug full of hand hot water


Add one level teaspoon of dried quick yeast, or one 7g sachet, if you buy it like that. If you have fresh yeast use about half an ounce - it is better with fresh, but not worth scouring the country for it if you don't happen to have any.





Combine all the ingredients in a ceramic or glass jar with a lid (an large sized old coffee jar is ideal)





Stir with a plastic spoon every few hours the first day, once a day thereafter.





After the first two days, use it in your recipe then keep it in the fridge if you only use it once a week or less. If you use it every other day, then it will be OK out of the fridge, as you will be feeding it every time you use it.





What this will make is a sort of thick batter. It will bubble once the yeast starts acting, and after a day or so it will separate and develop a clearish liquid on top. It should smell sweet and fruitily alcoholic. When you stir it every day, you just stir the liquid back in. Once you've used some in a recipe, add equal quantities of flour and warm water and leave it out of the fridge for a few hours. This will ensure you have more the next time!





The Bread:





650g strong white bread flour (you can substitute wholegrain, wholemeal or rye flour if you want, or a mixture)


2 teaspoons salt


1 tablespoon sugar


3 tablespoons oil (olive is fine, walnut or hazlenut is lovely), or melted butter


320ml hand hot water (approx)


100g of starter





Basically all you do is combine all the dry ingredients, then make a well in the centre of the bowl and add the oil, then add the starter and enough liquid to make a smooth dough. you might need more or less than the 320ml I suggest, especially if you use wholemeal or rye flour instead of white as they absorb water differently.





Leave the dough in the bowl somewhere warm to double in size - this might take a couple of hours.





Then knock it back - i.e. thump it on a floured surface a few times and shape it into a ball and place on a baking tray lined with oiled greaseproof paper or baking parchment or pop it in a loaf tin, also lined with oiled parchment.





Bake at gas mark 7 (200 degrees) for 10 minutes, then coat the outside of the loaf with water using a pastry brush and bake for a further 30 minutes at gas mark 6 (180 degrees).





When you take the loaf out of the oven it should sound hollow when knocked on the bottom. Place on a wire rack to cool.





Delicious just warm with butter of course, but slices well for sandwiches and goes very well with soup.





I make mine in 5 minutes every morning, and bake it in time for lunch. It is the easiest bread to make (honestly) once you've got yourself organised with the starter. Starter keeps for years if you just keep feeding it, and gets better over time.





Hope this help's Happy baking! k x