Tuesday, 9 June 2020

Discarded Sourdough Starter Whole Wheat Bread


We can create great dishes out of the discarded sourdough starter. So keep them and use them, instead of throwing them. 
Tried this Discarded Starter whole wheat bread.. it’s tasty.... do try them..

Those who want to start the sourdough starter, here is a link below-
Sourdough Yeast Starter



Ingredients 
2 1/2 cup Whole Wheat Flour
2 cups of Sourdough Discarded Starter 
1 tsp Pink Salt
2 tsp Honey 
1/2 cup Lukewarm Water
1 tbsp Oil



Method 
Take a mixing bowl, add the whole wheat flour and the discarded starter. Knead the ingredients together for 2 minutes. Add the honey, salt and lukewarm water. Continue to knead until all the ingredients comes together and forms a dough. Apply oil and cover the bowl and leave the dough to rise. It will take 2 to 4 hours.  Sprinkle some dry whole wheat flour and knead the dough by stretching and pushing for a minute. Roll and shape up the dough.  Sprinkle some flour into the basket the dough will be proofing. Put the dough and cover the basket with a cloth. Cover and let it rest for 30 minutes to an hour. Meanwhile start the oven at 250 celsius and preheat for 15 minutes. Take a baking tray, put a parchment paper on the baking tray. Gently turn the dough on the paper from the basket. Take a new blade and score the bread as per the desire. Take a small bowl of water and keep it on the lower rack of the oven. Keep the baking tray in the middle rack, bake at 225 degrees celsius for 5 minutes. Then reduce the temperature to 200 degrees celsius and bake for 15 minutes, reduce the temperature to further 175 degrees celsius and bake for 20 minutes. Switch off the oven, the bread stay for 5 minutes in the oven, keep the oven door slightly open. After 5 minutes open the oven and remove the baking tray. Keep the bread on a cooling rack until it cools down. After it cools down than you can slice it. 

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