Marks Ocean View Sourdough Recipe

ocean view: from the sourdough kitchen.
After much play, experimentation, testing, and tasting, I am proud to share my very own sourdough recipe. Inspired by Michael Pollen, I set about to capture the wild yeast here at Ocean Shores and put it to work on the locally grown biodynamic spelt flour that I am able to access.

stir stir stir, then leave
stir stir stir, then leave 6 hours turning every hour.

The recipe contains only 3 ingredients: flour water and salt. The yeast (starter) is harvested from the air. You will need starter prepared before the bread making. I began my starter about 10 days prior to my first bake.

  • 300g wholemeal biodynamic spelt flour
  • 300g white biodynamic spelt flour
  • 500ml clean filtered chlorine free rainwater.

    To this add 100g grams of starter and mix together and let sit for 20 mins. then add:

    pull up from sides and stretch and fold every hour
    pull up from sides and stretch and fold every hour
  • 15g salt in 60 ml water, and stir in. The dough will be wet, almost but not quite soupy. 
    Leave the mix and gently fold every hour for 6 hours.
  • tip the dough into a camp oven (with lid on) and put into cooker at 200° C

Check after 25 mins….it ought be be start to turn golden. Check again 15 mins later, then remove lid and allow some top heat for the last 5 mins.

crispy, tasty, yummy awesomeness.
crispy, tasty, yummy awesomeness.

Remove from oven and replace lid and allow to cool for 10 minutes in its cast iron oven. make sure the internal temp of the loaf reaches 200° C 

Turn out and enjoy and enjoy the tastiness and crispness of your sourdough.

 

Mark
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