Leftover Sourdough Starter Bread
A leftover sourdough starter recipe for a yeasted loaf with sourdough tang.
Servings: 10 slices
- 180 g sourdough starter
- 400 g bread flour - 60% white and 40% wholemeal
- 250 ml water - lukewarm
- 1 tbsp olive oil
- 1 tsp salt
- 7 g yeast - quick yeast or activated yeast
This recipe follows the technique of a plain yeasted loaf.
If using activated yeast, dissolve it in the water.
Bring the ingredients together and then knead the dough thoroughly until smooth and pliable, either by hand or with a stand mixer and dough hook.
Return the dough to the bowl, cover and place somewhere warm to rise until it’s about doubled in volume, and feels springy to the touch. This will take about an hour.
Butter a 900g loaf tin.
Turn the dough out onto the work surface , knock back and form into a loaf, and place in a buttered baking tin. Cover or place in a plastic bag tied shut. Place in the warm location used in step two.
Allow to rise again for about 45 minutes, until the dough just springs back when pressed.
Bake at 180°C (fan) / 350°F (fan) / GM 6 for about 40 minutes
The loaf is done when it sounds hollow on the bottom when tapped. Allow to cool on a wire rack.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 212kcal | Carbohydrates: 43g | Protein: 6g | Sodium: 235mg | Potassium: 65mg | Fiber: 1g | Calcium: 9mg | Iron: 1.2mg