I made my first Sourdough loaf in late July this year after Celia sent me some of her starter. I have made yeasted breads for many years and was familiar with Italian style biga starters, but had never made sourdough until that fortuitous gift arrived. Now I make it at least twice a week, with a yeasted pizza special on Friday nights.
Generally I make a Finnish sourdough, based on a recipe given to me by a gifted baker who is now in Newcastle, New South Wales. If you are in that area, visit Craig at the Baked Uprising Cafe. Check this review here or web site here. Craig studied sourdough baking in San Francisco and worked there for many years before coming back to Australia and then to the mud brick, wood fired oven bakery in St Andrews, Victoria. Then he left! The void in my bread eating life has been partly filled by one of his fab recipes so now I can get on with things.
Some days I go back to basics and re-acquaint myself with Celia’s baking blog. When I am doing a Celia style loaf, this is the mix we favour. Mr T prefers this loaf.
- 15og bubbly sourdough starter
- 270g water (filtered or tank)
- 25g EV olive oil
- 350g white bakers flour ( I use Wallaby flour by Laucke Mills)
- 150g wholemeal spelt
- 10g salt.
Proceed with Celia’s instructions here. This is based on Celia’s white sourdough recipe. I have added spelt because I like a bit of nuttiness and have added a bit more water to compensate for this. I often now make the dough in the evening, place the covered bowl in the fridge for a very slow overnight rise, then bring it back to room temperature in the morning and proceed to shape, do the second rise, then bake. This bread is surprisingly easy and well-behaved, and never lasts long in our house.
My sourdough starter, who is also called Celia, has given birth to Frankie who is now in the hands of my niece Louise. Can’t wait to see what Frankie and Louise bake together.