Sourdough Bread

Was it when the supermarkets refined it, sliced it and ensured that even after three days it does not seem stale, or was it chain bakeries turning bread into fattening and convenient treats? The good news is the revival of traditional sourdough bread is in full swing and the even better news is we don’t need the supermarkets or a bakery chain to provide us with a fresh loaf!

Great bread needs a great starter and keeping a starter at home is one of the most rewarding baking experiences you can have in the kitchen. My starter is 11 years old; adopted from a friend; it requires feeding once every couple of weeks and lives happily in the refrigerator without much attention (it is the perfect family pet!).

If you can’t adopt, make your own. Fermenting flour and water over a week will give you your very own culture in which to start baking from. Use the starter as you would yeast and experiment with your favorite bread recipes. A quarter-cup of starter put through a final build will replace normal yeast and will provide you with a whole new level of flavour. Pizza dough, focaccia and even doughnuts will be uniquely your own when using your starter.

Knowing what is in our food should be the first step to a healthy and balanced diet and baking bread is the perfect place to start, take control of what is in your loaf! Encourage others to bake at home and share your starter with friends. Replace the traditional dinner party gift of wine and flowers with a small jar of starter and your favourite recipe.

SOURDOUGH STICKY BUNS

Ingredients

Final build

¼ cup of sourdough starter

¼ cup of white aged strong flour

¾ cup of warm water

Dough

2 ¼ cups of aged strong white four

½ cup of water

Pinch of salt

1 cup of chopped pecans

½ cup of light muscovado sugar

½ cup of dark muscovado sugar

Sticky Caramel

500g light muscovado sugar

250g butter

1 cup of cream

pinch of salt

Method

1. In a clean bowl combine your starter, flour and water. Leave covered overnight or for eight hours minimum.

2. In the bowl of an electric mixer with the dough hook attachment add the final build, flour and salt. Turn the machine onto a low speed and add the water slowly; the amount needed will depend on your flour and kitchen temperature. The best test is if the dough starts to clean the bowl as it mixes.

3. Increase the speed to high and kneed for 10 minutes or until it springs back when pressed. Transfer to a clean bowl and leave to prove for two hours.

4. Combine the chopped pecans and sugar. On a floured surface manipulate the dough into a rectangle shape and sprinkle with the chopped pecans mixture.

5. Roll the dough lengthways; away from yourself creating a log shaped roll. Cut crosswise into one-inch slices and place them down into an ungreased muffin tin with the layers of the role facing up.

6. Leave to prove for a final 40 minutes. Bake in a 190-degree oven for 20 to 30 minutes.

7. For the caramel bring all the ingredients to a boil and then simmer over a low heat for five minutes. Leave to chill at room temperature until required.

Serve the buns hot from the oven and drizzle with the room temperature caramel.

@annabelleats