Sourdough Soda Bread
What about another bakealong this weekend? An easy one that involves minimal fuss and effort using discard? Oh yes! Lets do it! See you this Saturday 20th June over on Instagram and Facebook stories for a #garturstitchbakealong
This bread is our saving grace. It is for those mornings when you realise you forgot to put bread on the night before. Or those evenings when you need something quick and effortless to go with soup. Or those afternoons when you just need something to eat with jam. This is really a throw in what you have recipe. Don’t get too hung up on temperature of your butter or which dairy product you have for the liquid. Your starter can be fed or old. Use what you have and it will still turn out great.
Soda bread is a quick-leavened bread, made with baking soda to help it rise. The sourdough starter here plays two roles - its adds acidity to help activate the baking soda and it adds flavour. We frequently make ours with whey instead of buttermilk from our cheesemaking, but a normal sour milk made with a bit of vinegar will work as well. We like it warm with homemade butter, which is basically how we eat all our carbs!!
500g Strong Flour (we like Mungoswells Brown for this, it adds a lovely nutty flavour, but white works great as well)
10g Baking Powder
100g Sourdough Starter Discard (doesn’t need to be recently fed)
250g Buttermilk or Whey or thin yoghurt OR 235g of Milk + 15g of vinegar or lemon juice to acidify it
100g butter at room temperature
pinch of salt
Preheat the oven to 200c.
Mix the dry ingredients into a bowl.
Add butter and use your fingers to crumb the butter through the dry ingredients (cold butter here would make it a more flaky texture.)
Add the wet ingredients one by one and mix well.
Split your dough into two round loaves. Place on a floured or parchment lined baking tray.
Flatten the top of the loaves slightly. If you have time, let them sit at this stage to develop for about 25 minutes, but usually we don’t do this and the soda bread police have never turned up at my house.
Flour the top of the loaves and using a sharp knife cut a deep cross into them.
Bake at 200c for 25 minutes.
Eat warm or cold or dipped into soup or with jam or with butter or toasted the next day or…
Want to start making sourdough? We believe that the best loaf of sourdough you make is the one you actually do make!! We have tons of no-fuss recipes and tips for fitting sourdough into everyday life. Check out our instagram stories for loads of recipes and tutorial saved in highlights or try our Everyday Sourdough online course!!