Born & Bread
Sourdough starter & Recipe
You can now purchase online our newly branded Born & Bread sourdough starter to make your very own hybrid sourdough breads using Nigel’s amazing long established starter recipe that was born on 23rd March during the during the first lockdown week of the pandemic in 2020, the balanced flavour profile that Nigel’s developed within the complex layers of the starter makes the most fabulous Yorkshire heritage breads.
When feeding your starter you’ll need to use the following:- 2 heaped dessert spoons strong white bread flour 1/2 tsp rye flour 1/2 tsp spelt flour 1/2 tsp wholemeal bread flour Mineral water to stir to a porridge consistency You’ll need to feed the starter every 7 days however after a month or so you can leave it every 14/21 days to feed it depending on your bread baking frequency Remember, use it when it’s hungry to make your bread recipe and then feed it to return it back to the fridge until the next time you use it to make bread or feed it which ever comes sooner. It makes the most amazing hybrid sourdough recipe below. There are much more complex recipe that you could find and follow however these will be much more challenging and takes time to fine tune if you’ve the time and the patience! This heritage Yorkshire sourdough recipe uses stoneground flour and high-heat baking to produce a thick-crusted, tangy loaf.
Your sourdough starter is best kept in a kilner style jar rather that the jar it was purchased in as the kilner jar has a rubber seal that allows for expansion gasses to escape.
Keep your starter in your fridge in the summer months, it can be kept out of the fridge in the Autumn/winter if you wish. Always use your starter at room temperature for best results so take it from the fridge the night before you plan to make your bread.
Recipe
Hybrid Heritage Yorkshire Sourdough Loaf
Difficulty level 2
Makes 2 x small loaves (or one large cobb baked in a Dutch oven)
Ingredients: 500g very strong white bread flour ( or 450g very strong white bread flour and 50g rye flour for a more chewy baked texture) 5g salt 7g yeast 5g honey 50g rapeseed oil 200g mineral water and 300g Sourdough starter
Method: Sieve the flour into a large bowl with the salt. Place the yeast and honey into the water and dissolve. Make a well in the centre of the flour and pour the yeast, water and honey liquid into the well along with the oil and sourdough starter. Stir with a butter knife until a firm dough is formed. Tip the dough onto a floured surface and knead for 3 minutes. Rest until doubled in size (approximately 40 minutes in a warm room. Divide the dough into 2 portions, roll each one by hand to form a loaf shape, dredge with flour, score with a sharp knife. Leave to double in size again for approximately 30 minutes. Sprinkle with sesame, poppy, sunflower seeds if desired. Bake with steam in the oven at 210°C for 30-35 mins until a golden/brown crust and sounds hollow when tapped on the bottom. Remove from the loaf tin and allow it cool on a cooling rack before slicing and serving.
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