Label
All
0
Clear all filters

Derivative Breads

Appears in

By Paul Allam and David McGuinness

Published 2009

  • About
Once you have a basic white sourdough, millers sourdough or spelt sourdough you can create other variations from it. Adding nuts, fruit, spices or vegetables to a plain loaf can produce a variety of results. Rye starter is a recurring theme of derivative doughs and will add a nutty, earthy flavour that we like at Bourke Street. The rye starter also helps to incorporate the additional ingredients that you are adding, acting as a kind of lubricant.
With the recipes in this section you will need about 715–890 g (1 lb 9 oz–1 lb 16 oz) of sourdough. A standard recipe of white sourdough allows you to make 1.5 kg (3 lb 5 oz) of dough, so you will have about 610–785 g (1 lb 5 oz–1 lb 12 oz) of white sourdough left over. You can either make two varieties of the derivative doughs, or use the leftover to bake a plain white sourdough. If you bake a larger loaf, follow the same baking directions as for white sourdough and bake it for a little longer, about 45 minutes for a 785 g (1 lb 12 oz) loaf.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title