Recipe from our Miller-Manager Connie Hunter, who also runs East Neuk Market Garden on Balcaskie Estate.
I make 100% wholemeal loaves, anywhere between four and eight per week depending on how many people we have working on the farm. I don’t have a lot of free time, so the fact I can fit it in shows you that sourdough doesn’t have to be really time consuming!
Here is my very easy recipe which produces consistently good results, using 100% STB Balcaskie landrace flour. I always make two loaves at once, to make best use of having the oven on. We normally get through the bread quickly enough but if you don’t need two at once it freezes well too in a plastic bag. If you do want to make two, just double all the quantities.
To refresh the starter:
1 dessertspoon of starter from the fridge
100g warm water
Mix by hand and leave at room temp for 12-24 hours, depending on the season. In the summer it will be ready in 12 (so I do this step in the morning before work), in the winter more like 24 (at dinnertime).
To make the final dough:
At dinnertime (either the same day or the following day, depending on the season), put 1 dessertspoon of the refreshed starter back into your starter in the fridge. Using this method means you don’t need to feed your starter all the time. Then:
- Add 425g of flour (you could use a small proportion of Mungoswells strong white bread flour if you prefer a chewier loaf, sometimes I use 25%)
- Add 10g of salt
- Add 290g of warm water
Mix thoroughly by hand and leave at room temperature throughout the evening. You can stretch and fold throughout the evening if you want to / have time (I normally don’t!). Before going to bed, stretch and fold the dough into a greased loaf tin, cover with a plastic bag and put in the fridge overnight.
The next morning, preheat the oven to 250C. Take your loaf out of the fridge and the plastic bag, and place another bread tin on top to create a Dutch oven effect, trapping all the steam. This will help your loaf to rise well. Bake for 50 minutes and enjoy!