Sourdough Grandmother Bread

Ingredients:

150ml lukewarm water
180ml sourdough starter
1 tsp active, dried, yeast
1/2 tsp salt
2 tbsp sugar
1/4 tsp baking powder
500g plain flour

Method:

Combine the water, yeast, sugar, sourdough starter and salt in a large bowl. Cover with a cloth and set aside for 5 minutes to allow the yeast to activate. After this time, using a heavy metal spoon stir in half of the flour and the baking soda. Add the remaining flour a little at a time, stirring until the dough becomes too stiff to stir easily. Add a little more flour and begin kneading. Continue adding flour and kneading until the dough is smooth and elastic.

Turn the dough onto a lightly-floured work surface and knead for about 5 minutes then shape into a ball and transfer to a greased bowl. Cover with a damp cloth and set aside in a warm place to rice for about 60 minutes, or until doubled in volume.

Uncover the bowl, sprinkle a little flour over the surface of the dough and knead again. Using floured hands shape the dough into a rough loaf shape then place in a greased loaf tin. Cover the loaf tin with greaseproof (waxed) paper and set aside in a warm place until the loaf is well risen (about 60 minutes).

Transfer to an oven pre-heated to 175°C and bake for about 20 minutes, or until the top of the loaf is golden brown and the loaf sounds hollow when tapped on its base. Allow to cool in the tin for a few minutes then turn out onto a wire rack to cool completely.