Recipes: Lazy Sourdough Perfect

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Lazy Sourdough. Home » Sourdough » THE LAZY BAKER'S GUIDE TO CARING FOR A SOURDOUGH STARTER. THE LAZY BAKER'S GUIDE TO CARING FOR A SOURDOUGH STARTER. This recipe, Slow, Lazy Sourdough Bread, is the further evolution of the rustic country loaf.

According to some people, cooking is indeed something which is quite simple. Besides they are indeed happy cooking and have ability cooking that is quite, they are also good in integrating each dish so that it becomes dish delectable. But there are those who cannot can cook, so they must ask and see recipes that are cushy to follow.

Lazy Sourdough These days, I ignore my starter almost completely. This was my first successful sourdough starter! Like the title says, I do sourdough in a very uncomplicated (read: lazy) way.

You can cook Lazy Sourdough use 4 ingredients and 7 the steps. Here guides how you cook it.

The main ingredient Lazy Sourdough as follows:

  1. You need 800 g of flour.
  2. Provide 460 ml of water.
  3. Provide 10 g of salt.
  4. Provide 320 g of sourdough starter.

No special equipment, no weird ingredients, no proofing my loaves at varying temperatures to make my sourdough more sour. Be warned: once you get into baking with sourdough there's no turning back. If you think it is too complicated to make sourdough bread you have come to the right place. Learn how to make sourdough bread the lazy way.

Steps Lazy Sourdough

  1. Throw it in your mixer.
  2. Don't forget to refeed your starter.
  3. Mix until elastic. Should be around 10 minutes continuous mixing: scrape the dough off the hook if it climbs..
  4. Put a towel over it and let it proof for 3 hours.
  5. Give it a couple quick spins in the mixer, then split it in half and put it on two bowls (banneton if you have it). Then lightly dust with flour and put a towel over each..
  6. Let it proof for at least 3 hours before baking, or put it in the fridge to proof over night..
  7. Transfer to a cookie sheet or pizza pan, score the bread with a knife, and cook at 450F/230C for 30 minutes. Add a pan of water in the oven to add steam and help it rise..

Any advice on the cheering up would be appreciated.. I expect to be back baking sourdough next weekend if all continues to go well. No Machine : Today we are talking bread. In my humble opinion, nothing beats a slice or two of homemade bread that has been slathered in good quality (salted) butter. Unfortunately most of us are always lacking time and the last thing we want to do is wait aro.