This is my third batch of Sourdough following the recipe from the team.
it’s so easy and by far THE best tasting loaf by far I’ve adjusted the original recipe a little by using more of UFF with the final mix I’d definitely recommended giving it a try folks
Ultra Fine Fibre flour Nicky
Can someone please tell me what uff is please?
Hey Julie, you definitely need a plain ‘Live’ yoghurt as they contain so many beneficial probiotic cultures to support your gut health and as Gerry says, this works so well with sourdough
Many thanks @Gillian Shannon and @Gerry Davies . I just need to be brave now and start a mother dough. Will any yogurt do? There are so many different kinds🙄
Sure did
Thank you Gerry. I understsand that personal taste may influence the balance of ingredients but for a bread making novice it is much easier to follow a recipe exactly that has clear instructions. I followed the Basic Bread recipe twice, with exact ingredient measurements, but the bread has been solid, hard and inedible. I was advised on messenger that I needed more water, but I have already wasted a kilo of flour trying to crack it. The soft burger rolls have however been more successful. I would like to make the sourdough bread but am worried that I will waste more flour. Apart from the cost, I just hate food waste. Maybe I need a zoom hand holding bread making session?😁
I doubt there would be an ideal ratio, adding a little regular flour improves consistency as well. Personal taste rules here.
Can you advise what mix you use Gillian? I note you said you use a little more UFF
I’ve just put them into bake for about 45mins and will keep checking the inner temp of each loaf till it reaches around 215 to 225f this way I manage to reduce any risk of a damp core.
Keto sourdough, many would not think it possible, but relatively simple really. Nice work