Is there an easier way of making sourdough?
Strictly speaking, what I’m about to suggest isn’t ‘sourdough’, but it’s a great place to start if the idea of constantly caring for a starter is a step too far. Use a sourdough starter for flavour – you won’t be relying on it for leavening – and add a little fastaction yeast (use 3g for every 500g flour). The dough will be better behaved, and as long as you cold-prove it in the fridge overnight, you’ll still get the tangy flavour of sourdough. You’ll need to feed the starter once you’ve used some, but you won’t need to worry about how active it is when you mix the dough. Proper sourdough doesn’t contain yeast, but Good Food is all about kitchen inclusion and this little trick means everyone can get involved.
Can I use up milk in my bread dough instead of water?