Tom's Sourdough Bread

Tom's Sourdough Bread


7 people made this

I adapted this recipe from one I found on the internet and it looked good so I thought it would be a great thing for dinner.

barcafamily New South Wales, Australia

Serves: 4 

  • 225ml water, warm (49 degrees C)
  • 15g active dry yeast
  • 1 cup (250ml) sourdough starter (recipe follows)
  • 450g flour
  • 1 tablespoon (15g) salt
  • 1 egg white, beaten
  • For the Sourdough Starter
  • 450g grapes, stemmed
  • 340g bread flour
  • water, as needed

Preparation:2days  ›  Cook:50min  ›  Ready in:2days50min 

  1. To make the sourdough starter; Mash the grapes thoroughly and place in a covered container. Allow to stand at room temperature for 48 hours.
  2. Strain off the fermented juice and discard the pulp.
  3. Add warm water to the juice to make 450ml.
  4. Stir in the flour and leave at room temperature overnight.
  5. Replenish with 600ml of warm water and 2 cups of flour daily if the starter is kept at room temperature. If refrigerated, replenish twice a week.
  6. To make the bread; in a glass, sprinkle the dry yeast onto the surface of 4 tablespoons of the warm water and allow to stand until it becomes foamy.
  7. In a bowl, combine the rest of the water with 3/4 of the sourdough starter.
  8. Add 1 cup of the flour. Stir until the dough starts to form and then add the yeast mixture. Mix for 5 minutes.
  9. Add the remaining flour and the salt. Knead the dough until it is soft and elastic, 10 minutes or more.
  10. Place the dough in a greased bowl and cover with a damp cloth. Let rise in a warm place 27 - 32 degrees C until doubled.
  11. Punch down the dough and shape it into a round loaf. Place the loaf on a greased and corn-meal dusted sheet pan.
  12. Let the loaf rise in a warm place, covered with a damp cloth, until it has doubled in size.
  13. Brush the loaf with beaten egg white and score the top of the loaf in a criss-cross pattern with a sharp knife.
  14. Bake at 230 degrees C with a pan of boiling water under the oven rack for 10 minutes.
  15. Reduce the oven temperature to 190 degrees C, remove the water and continue baking until the bread is well browned, about 35 - 45 minutes.
  16. Cool on a rack.

Recently Viewed

Reviews (3)


Why use yeast in sourdough? - 09 Sep 2013


Why are you using a cheap and nasty yeast to rise the bread? The whole point of the starter is on order to avoid that. - 22 Jan 2014


- 25 Sep 2013

Write a review

Click on stars to rate