Freezer Starter Dough
INGREDIENTS
1 tsp salt
1/4 tsp active dry yeast or ¾ tsp Surebake yeast
2 cups high grade white flour
about 3/4 cup water
For this starter I used stoneground organic white flour. It gives the wholemeal loaf a delicious flavour and colour and a texture that is not too heavy.
METHOD
1. Mix the yeast and 1/4 cup water together to dissolve the yeast. Sift the flour and salt into a bowl and make a well in the centre.
2. Using one hand, add the yeasty liquid and sufficient water to make a soft untidy looking dough.
3. Turn out on to a lightly floured board and knead for about 10 minutes until the dough is smooth and pliable.
4. Transfer to a well-greased bowl and cover with plastic wrap. Set aside for 4-5 hours until the dough has doubled in bulk. Once risen the dough is ready to use, or it can be frozen for later use.
To Freeze:
1. Deflate the risen dough. Wrap securely in greased foil, leaving a little room to expand. When the dough has expanded and the foil is tight, wrap securely in plastic wrap and freeze. To re-use, transfer to the fridge overnight, then place at room temperature for 1 hour before using.
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