Born & Bread

Description

Coming soon in the summer of 2026 you’ll be able to purchase online our newly branded Born & Bread sourdough starter to make your very own hybrid sourdough breads using Nigel’s amazing long established starter recipe that was born on 23rd March during the during the first lockdown week of the pandemic in 2020, the balanced flavour profile that Nigel’s developed within the complex layers of the starter makes the most fabulous Yorkshire heritage breads.

When feeding your starter you need to use the flowing:- 1 dessert spoon strong white bread flour 1/2 tsp rye flour 1/2 tap spelt flour 1/2 tsp wholemeal bread flour Mineral water to stir to a porridge consistency You need to feed the starter every 7 days however after a month or so you can leave it every 14/21 days to feed it depending on your bread baking frequency Remember, use it when it’s hungry to make your bread recipe and then feed it to return it back to the fridge until the next time you use it to make bread or feed it which ever comes sooner. It make the most amazing hybrid sourdough recipe below. There are much more complex recipe that you could find and follow however these will be much more challenging and takes time to fine tune if you’ve the time and the patience! This heritage Yorkshire sourdough recipe uses stoneground flour and high-heat baking to produce a thick-crusted, tangy loaf.

Heritage Yorkshire Sourdough Recipe Hybrid – Yorkshire Sourdough Loaf Difficulty level ‍

Ingredients: 500g strong white bread flour 5g salt 7g yeast 5g honey 50ml rapeseed oil 200ml water 300g Sourdough starter

Method: Sieve the flour into a large bowl with the salt. Place the yeast and honey into the water and dissolve. Make a well in the centre of the flour and pour the yeast, water and honey liquid into the well along with the oil and sourdough starter. Stir with a butter knife until a firm dough is formed. Tip the dough onto a floured surface and knead for 3 minutes. Rest until doubled in size (approximately 40 minutes in a warm room. Divide the dough into 2 portions, roll each one by hand to form a loaf shape, dredge with flour, score with a sharp knife. Leave to double in size again for approximately 30 minutes. Sprinkle with sesame, poppy, sunflower seeds if desired. Bake with steam in the oven at 200°C for 35 mins until golden brown and sound hollow when tapped on the bottom. Remove from the loaf tin and allow it cool on a cooling rack before slicing and serving.