Making Sour Dough Bread

Some tips to make sour dough bread while working outside the home

Fresh baked sour dough bread, ready for slicing

Baking bread is one of the most rewarding past times. I’ve made my own bread for over 25 years and it doesn’t taste like anything I can buy. Even the supposed best artesian breads don’t taste as good to me. I did have a break from baking bread after I delivered my son. There were so many other chores to do, I decided something had to be dropped. But after 3 months of eating supermarket bread, I went back to baking. Life wasn’t worth living if there was only to be shop bread.

I began baking bread with commercial yeast. This method makes easily reproducible loaves but sometimes I felt chained to the timer. 50 minutes for the first rising, 25 minutes for the second rising and the dough would sink if left for too long. So then I started making sour dough. It has been quite a journey and I’ve learnt a lot along the way.

Now I have a method where I can leave the bread dough in the fridge for a day if I am out at work and then bake it when I get home. I’ve also worked out that I can keep my starter culture alive even if I only bake once every two weeks.

I have put all the details on my website. I felt there are too many photos to put it here on Substack so I hope you will click through to view it.

https://abikahealth.com.au/making-sour-dough-bread-while-working/

If you need to clarify any of the instructions, please ask in the comments.