Method

Sourdough Starter Recipe

1. In a large glass mixing bowl, combine the water and 100g of flour until the mixture is smooth and let it sit for a few minutes.
2. Transfer your starter to a large jar, with the lid left slightly open. Keep it in a dark place at room temperature for an hour. Then, seal the lid properly and set aside for the next 24 hours.
3. For the following six days, your starter will need ‘feeding’. So, each day tip away half of the original starter mixture and add an extra 100g flour and 125ml of warm water and stir well. Top tip: If you can, try and keep your ‘feeding’ time to the same time every day.

4. After a few days, bubbles will begin to form on the surface and your starter will smell of yeast with a slight hint of acidity. But don’t worry, this just means that the yeast is activating.
5. After a week your starter should be filled with bubbles, accompanied with a sweeter smell – which means it’s time to move onto the sourdough recipe!

Sourdough Bread Recipe

1. Once your starter is ready, combine 260g of it into a bowl with the rest of the sourdough recipe ingredients. Knead for around 20 minutes by hand until the dough is stretchy (and doesn’t stick to your hands). Top tip: Using a little extra help? For machine kneading, use a low speed for around 10 minutes.

2. Transfer the dough into a large, floured bowl and sprinkle a little more flour over the top. Cover the bowl with a towel and let it rise for another 12 hours.
3. Once risen, place your dough onto a floured surface and knead for a few extra minutes. Then, move it into a floured proofing basket or a medium bowl, sprinkling with more flour and letting it rise for a further four hours.
4. Preheat the oven to 250˚ Meanwhile, transfer the dough onto a sheet of baking paper and then into a large cast-iron Dutch oven.
5. Score the top of the bread in a desired pattern, place the lid over the top and bake for 30 minutes.
6. Remove the lid and bake for a further 15 minutes, or until the crust turns a golden brown colour.
7. Transfer the loaf onto a cooling rack and let it rest for an hour. Knock the bottom of the bread and listen for a hollow sound – that means it’s baked well!
8. Serve with softened butter and a hearty bowl of soup for a delicious winter lunch. Or, toast up with some avocado and poached eggs.

And that’s how to make sourdough bread at home – all the bakery quality with a homemade touch, especially when you pick up the ingredients from your local SPAR. Whether you serve it up with a hearty homemade soup or casserole, or alongside some cold meats and artisan treats, the whole family will love it! Hungry for more? Sign up to our E-newsletter for some more delicious surprises – from seasonal recipes and guides, to our latest deals and competitions.