I love sourdough. I love it even more because I know effort has gone into making it. I would really like to make it at home; however the difficulty is that it requires the starter product to be kept alive and in good condition, and so it’s only worth having around if you’re going to be making bread every day. And I’m not sure about you (and I do love bread) but I don’t think I’ll be up for making bread every damn day. It’s not even laziness or the time involved – that’s just a lotta bread! Luckily, if you allow commercial yeast to ferment a few days, you can make a ‘cheat’s’ version of sourdough.
1 tsp instant dried yeast
¾ cup plain flour
¼ tsp cumin grounds
1 cup very warm water
In a small bowl, add the yeast to your water. Allow it to sit for a few minute, until the mix begins to turn frothy. Add in the cumin and flour, then mix well. It should look like this:
Cover with cling-film and then store in a warm place for three days. It should now look like:
2 cups wholemeal flour
1 cup millet flour (or any flour you like, including more wholemeal)
2 tsp salt
1 TB oil
¼ – ½ cup water (start with ¼ and add more if needed)
1. In a large bowl or stand mixer, pour in ALL of the ingredients – including the yeast mix. Knead for 10 minutes until the mix is smooth and soft. Cover, and allow to rise in a warm place for 1 ½ – 2 hours.
2. Knead again and then shape into the shape you would like – roughly 30cm in length. Cover and then allow to sit somewhere warm for another 30 minutes.
3. While it’s rising: preheat the oven to 200*C.
4. When ready, make a few slashes on the top of the dough, then bake for 35 minutes.
Tip: Spray with water LIGHTLY 3-4 times in the first 10 minutes of baking and this will give you an awesomely crunchy crust. Cool on a rack.