Recipe of the Week: Sourdough Bread

Let's talk about Sourdough Bread!

Since our lovely volunteer Audric joined The Farm, the kitchen has turned into a bakery at times. In the evenings, the bakers prepare their dough - trying to get the exact measurements with a sometimes moody scale is a skill! - and in the mornings, you're welcomed by the delicious smell of soft, crusty bread baking in the oven.

After the baking is done, everyone feeds their sourdough starters (it's important to look after your baby and keep it alive!), just to repeat this ritual the following evening.

Everyone loves Audric's fluffy sourdough bread, and even if our master baker is back in France now, we keep his tradition alive. His sourdough starter has been shared and multiplied into over five starters now!

Bring Audric's sourdough into your own home with his recipe:

1) In a bowl mix:

• 750g White flour

• 12g Salt

• Add linseed, walnuts, pumpkin seeds, olives, sun dried tomatoes, etc. (as you wish)

• 300g Sourdough starter

• 420g Water

2) Let rise over night

3) Next morning:

• Pre-heat oven to 225°C

• Shape the bread and make sure to keep as much air inside as possible

• Make three cuts (or any other cool shape) with a sharp knife

• Sprinkle flour on top

4) Bake at 225°C for 25-30 minutes (with a tray of water at the bottom to produce steam)

5) Remove the water and bake at 210°C for another 15-25 minutes until it's done

That's it! If you have any questions or would like more info on sourdough bread, let us know. Enjoy!

Written and photographed by Sandra Niederlöhner