Jalna Yoghurt Sourdough Starter
/
Jalna Yoghurt Sourdough Starter
Ingredient
Day1
75g Jalna Greek Yoghurt
175g Water
Day 2
120g Bread Flour
Day 4
180g Bread Flour
100g Water
40g Milk
Day 5
150g Bread Flour
150g Water
Sour Dough
½ cup Activated Sour Dough starter
1 cup warm water
3 cups bread flour
Pinch of Sea Salt
Method
Sour Dough Starter
Combine the yoghurt and water in a sterilized jar. Leave on your kitchen bench for 24 hours.
Add the bread flour and mix together with the yoghurt solution. Leave on the kitchen bench for 48 hours.
Mix together the bread flour, water and milk, add to the starter base. Leave on the kitchen bench for 24 hours.
Add the flour and water to the starter base and mix together. Leave on the bench for 24 hours.
Sour Dough Loaf
Start is now active and ready to use. Combine the started and water, mix together. Add to a large bowl with the flour with a pinch of salt in it. Bring together into a dough in a rough ball. Cover the bowl with a tea towel and leave in a dry warm place for 30-45 mins until the dough doubles.
Fold the sour dough and gently kneed into a ball shape it into a round bowl. Placed the dough ball onto a tray lined with baking paper and a dusting of flour. Cover again with the towel and leave in a dry warm place until the dough ball doubles in size.
In an oven heated to 250deg C place a Dutch oven. Pre heat the Dutch oven for 30 mins. Once the dough has doubled remove the pot from the oven from the oven and lift of the lid carefully. Pick up the bread using the baking paper and lower the bread and baking paper into the Dutch oven, place the lid back onto the pot and add to the oven, cook for 30 minutes
After 30 minutes remove the lid from the pot and cook for a further 30m minutes until the crust is golden brown. Remove from the oven and carefully lift out the bread loaf.
Tap the base of the sour dough and if it sounds hollow it’ll be ready. Leave on the bench to full cool down fully then slice and serve.
Recipe by Michael Weldon
