Home made Sourdough Bread

This recipe is still in an experimental phase and the article is still work in progress.

Rye flour (as much as you want to make) to give you an idea 500gr makes a small loave for our community of c. 7 to 9 people this is gone pretty quickly. We consume about 2 loaves per day on days when people eat bread for more than 1 meal. luke warm water (check with you finger it should not be hotter than body temperature) sourdough (we were lucky enough to get some started dough from the neighbour but you can also make your own) salt - 1 tablespoon for every kg of flour seeds - whichever you prefer or grow easily in your area, here we have an abundance of sunflower seeds

The sourdough starting dough should be stored in the fridge until you want to make the next batch. This should be in an air tight container, a recycled jar does the job fine.

In a large bowl, take the sour dough and add it to half the amount of flour you will be using to make bread, for example if you want to make a 1 kg loaf you should mix the starter dough with 500gr of flour.

Add lukewarm water and mix, the texture of the dough should be very liquid like porridge. In this case I used 1 liter of water for 700gr of flour but not all flours react the same so keeping an eye on the texture is more important than exact measurements here.

Once mixed cover the dough with a clean kitchen towel. Depending how how much you want your sourdough to grow you can keep it in a warm place such as kitchen for 24 hours before baking or in the cooler pantry for the same amount of time.