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Sourdough

Sourdough has a unique chewy texture and crisp crust, with a slight tangy flavour resulting from the fermented starter used in place of yeast. It takes a bit of effort but it's well worth it!

  • Cook: 30 mins
    Prep: 8 hrs 30 mins
  • 8-10 portions
  • Medium
  • Suitable for home freezing
Go back

Sourdough

Sourdough has a unique chewy texture and crisp crust, with a slight tangy flavour resulting from the fermented starter used in place of yeast. It takes a bit of effort but it's well worth it!

  • Cook: 30 mins
    Prep: 8 hrs 30 mins
  • 8-10 portions
  • Medium
  • Suitable for home freezing

Ingredients

For the starter
700g Juvela Gluten Free White Mix
For the loaf
250g Juvela Gluten Free White Mix, plus extra for dusting
110ml warm water
½ tsp fine salt
½ tbsp clear honey
150g sourdough starter (half of your starter – the rest can be retained for another loaf)
Sunflower oil, for greasing

Method

  1. For the sourdough starter, combine 100g of White Mix with 125ml warm water, and whisk together until smooth. Transfer to a large jar with a lid or a plastic container with lid (leave the lid off for approx. an hour in a warm place, then place lid on to seal and leave for 24hours.
  2. You will need to ‘feed’ the starter for the next 6 days – each day, tip away half of the original mixture, add a further 100g White Mix and 125ml warm water, and stir well until smooth.
  3. After a few days, you will see bubbles appearing, and the smell will be yeasty and acidic (this is a good indication that the starter is working). On day 7, the starter will be quite bubbly and will smell sweeter, and is ready to use.
  4. To make the loaf, combine the White Mix, water, salt, honey and half of the starter in a large bowl. Stir together for a few minutes with a wooden spoon or on a slow setting in a mixer using the dough hook.
  5. Transfer onto a surface lightly dusted with Mix and knead for 5-10minues (if using a mixer, increase the speed and mix for 5minutes).
  6. Place the dough in a large oiled bowl and cover with oiled cling film. Leave to prove in a warm place for approx. 3 hours. The dough will not rise as much as a standard loaf as sourdough takes much longer!
  7. After proving, tip the dough onto a surface dusted with Mix, shape into a smooth ball and dust with Mix.
  8. Place the dough, seam side up, in a large bowl lined with a tea towel and Mix or in a proving basket lined with Mix. Allow to prove at room temperature until roughly doubled in size – this will vary from 4-8 hours, or you could leave it overnight.
  9. Preheat the oven to 230°C/210°C Fan/Gas Mark 8; place a small tray in the oven with a little ice or cold water (to create steam). Transfer risen dough onto a baking tray sprinkled with a little Mix.
  10. Score the top of the loaf a few times with a sharp knife, then bake for 25-30minutes until golden. Allow to cool on a wire rack.

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