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Sour Dough Bread

Kilograms	Ingredients		Mixing Parts	Formulation percentage
25.000	Flour (Wholemeal) See below for other flour details.		0.5650	100.00
0.500	Salt		0.0113	2.00
0.500	Vegetable Fat		0.0113	2.00
0.250	Laucke Bread Improver		0.0056	1.00
0.250	Dry Yeast (Double for fresh)		0.0056	1.00
0.500	Sour Dough Extract.		0.0113	2.00
17.250	Water (wholemeal)		0.3898	69.00

You may like to add caramel or dark malt for colour and/or flavour to the wholemeal dough.

Follow your normal procedures but be careful not to get your doughs too hot. The fully proofed product may be fragile and need careful handling.

An alternate method is to reduce the sour dough extract or even eliminate it and make enough dough each day to remove about 10% to be mixed in the following days dough.

The sour dough extract can also be mixed into a sponge with flour, water and a little sugar and a portion of this used daily in the dough. The starter is then fed every day to keep it going.

With "Bakers Flour" use 15.250 litres or kg of water.
With "Multi Grain" Meal use 14.250 litres or kg of water.