Sourdough Basic White Hi Loaf You need a scale preferably a d | Scrumptious

Sourdough Basic White Hi Loaf

You need a scale preferably a digital kitchen scale.

1. Prepare your leaven: Feed the 200g starter with at least double the amount of flour and water (400g flour and 400g water filtered.) Cover with clingwrap.

Once it is ready about 4 to 5 hours later* then save 200g of the starter in a glass jar with about a capacity of 500ml, clingwrap and put in fridge to feed exactly 24 hours later*.

Pour the remaining starter into Kenwood bowl together with 3 tabs white sugar (don't worry about it being unhealthy the starter eats up all the sugar as well as the flour and converts it into good stuff) and 2 to 3 cups (Stonemilled GMO FREE) white flour (I used cold flour directly from the freezer. Knead well and add butter mixture as follows:

Melt up about 1 heaped tab butter, 1/4 cup milk and 2 tsp Himilayan fine Salt, warm. Beat into it 1 egg. Make sure mixture not too hot or egg will get cooked.

Once added, knead further very well until smooth and ultra soft. Place into 2 greased loaf pan. Cover with dish cloth and allow to rise overnight and bake on 175 degrees thermofan for about 20 to 30 minutes. Remove loaf from pan immediately and place it upside-down in pan for a soft crust. Slice with fine serrated knife once cooled.

You can make pizza bases with this or each burger buns etc. Just be sure to bake it less.
It tends to get tough very quickly if over baked.

* Tip: a quick tip to test if your starter is ready and strong enough to use to make the bread dough is to drop a spoonful of starter into a glass of water, if it sinks it's not ready and needs to mature longer. If it floats, it's ready and good to go.

* (NOTE: You need to feed your stater daily to maintain, if you not baking daily, you still need to feed daily but remove half and throw away and keep going, note the longest you can leave it unfed in fridge is 2 days, if going on holiday, read instructions below how to keep it alive)