Anyone can bake good sourdough
Sourdough is the original baked bread. The methods and recipes in this book build upon a practice that is more than 5,000 years old. The basic elements have always been the same: mix flour and water, then allow the dough to ferment and rise by itself. Sourdough is bread created with amazing flavour and texture and it produces a loaf with extraordinary health benefits. Its rise in popularity is indicative of a greater shift towards a more mindful, considered way of living. Join the revolution!
‘The recipes in this beautiful book are an invitation into a peaceful and wholesome way of living. In here our wildest baking dreams come true’. Tom Herbert – Sourdough Nation
‘I took one look at this book and literally fell in love with it… Sourdough is a very practical guide to producing the most delicious, nutritious bread with very little time, effort of cost. You only need flour, water, salt and trust.’ Vanessa Kimbell – The Sourdough School
‘The attention to detail when it comes to processes is unlike any other book, which makes this not just a cookbook but an absolute must-have guide if you are delving into the matter head first.’ Juliet Oscar Yankee
Sourdough by Casper Andre Lugg & Martin Ivar Hveem Fjeld is published by Modern Books, RRP £20.00
This is the bread we bake most often. The large proportion of stoneground wholegrain spelt flour produces a substantial and nutritious bread with a mild, nutty flavour. This is also where we have challenged ourselves the most to get a soft, moist crumb despite the fact that this is a loaf with a high percentage of whole grain flour. This bread has, simply, shaped our method of baking.
Baking percentage in parentheses
For the leaven:
- 40 g mature starter
- 30 g water at 30˚C
- 15 g strong white bread flour
- 15 g fine wholegrain spelt flour
For the bread dough:
- 250 g fine wholegrain spelt flour (50%)
- 250 g strong white bread flour (50%)
- 400–450 g water at 30˚C (80–90%)
- 10 g finely ground unrefined sea salt (2%)
- 100 g leaven (20%)
SET THE LEAVEN
Measure out 40 g starter (which has been at room temperature for 6–24 hours since the last feeding), 30 g water, 15 g strong white bread flour and 15 g fine wholegrain spelt flour. Mix well, cover the bowl and allow the newly mixed leaven to mature for 2–4 hours. Put the starter back in the refrigerator.
MIX FLOUR, WATER AND LEAVEN (AUTOLYSIS)
Pour 400–450 g water into the bowl with the leaven. Dissolve the leaven in the water with your fingers. Add the specified amount of flour. Use your hands to make sure everything is well mixed together. Gather the dough by scraping down the excess from the edges with a spatula. Cover the bowl and let it sit for an hour (set the timer). Then follow the Basic Bread recipe from step 3 (see page 50).
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Modern Books is the trade imprint of Elwin Street Productions, the well-established boutique co-edition company, which creates and produces illustrated non-fiction for the international publishing market.
About the Authors
Casper André Lugg & Martin Ivar Hveem Fjeld are two young home bakers, from Fredrikstad, Norway. Over the last five years they have developed their passion for sourdough baking and have shared their enthusiasm with a growing number of followers through their Instagram account @illebrod. They are committed to using time-honored techniques coupled with ancient grains and flour. Casper works as a full-time writer and Martin runs a small sourdough bakery in Oslo, Norway.