Carr's Bread Mix Sourdough 500g - Carr's Flour (2024)

FAQs

How much sourdough starter to use for 500g flour? ›

If you are baking a single loaf then you are likely using 500g of flour so would need 300ml of water. If using wholemeal flour, use 65%, or use 80% for a ciabatta for instance. Always use warm not boiling water.

The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour.

Tesco Sourdough Bread Mix 500G - Tesco Groceries.

And you guessed it..the more starter you use, the faster your dough will ferment - resulting in a less sour loaf. Using less starter in your recipe will help slow down the fermentation process.

What Happens If You Feed a Sourdough Starter Too Much Flour? If you add more flour than water into your sourdough starter jar, it will be a very stiff starter. This is not always a bad thing, and sometimes extra flour is necessary to rectify a runny starter or make the starter peak at a later time.

That being said, 500 gram is equal to approximately 4 cups.

The general bread-making rule is 1% dried yeast to flour (ie 5g yeast for 500g flour). More than that and your bread will taste yeasty. You can use less if you want to, though - the dough will take longer to rise, but it will develop more flavour.

If a recipe uses fresh yeast and you can only find dried, use this as a guide for 500g flour: 15g fresh = 1 tablespoon dried = 7g fast-action. Fresh and dried yeast require the bread to prove twice, whereas fast-action generally can be shaped, left to prove once, then baked.

Grano tenero flours are generally used in Italy to make both bread and pastries.

How to make sourdough more sour? ›

Longer fermentation

As your dough proofs, the good bacteria eats up sugars and starches in the flour. This decreases the sweet undertone and creates a more sour undertone. The longer you ferment, the more starches and sugars the bacteria eats, and the more sour your bread will be.

For more tang: Incorporate some rye flour and/or whole wheat flour early in the bread-making process, such as when feeding the mother culture and the preferment. Rye flour in particular will help your culture produce some acetic acid.

So if you look solely at the ingredients, it is cheaper to make your own sourdough. But if you bring other factors into it - it might not be as cheap.

(You can use yeast or a starter if you're baking sourdough.) Mary Grace estimates the ingredients for a loaf will cost somewhere between $1 and $1.50. She typically bakes sourdough bread with a mixture of baker's flour and rye flour, which costs her $1.15 per loaf, including a bag.

Despite the fact that traditional sourdough ingredients are flour, water, and salt, many store-bought versions include added yeast, ascorbic acid, vinegar, and oil. So, although many grocery stores may carry bread labeled “sourdough”, more often than not they are in fact fake sourdough.

If you don't have a scale, go for 1/4 cup starter to 1/2 cup of flour to 1/4 cup water. (Flour weighs less per volume than the water or starter.) I've found that for maintenance, it's fine to just have a small amount, and since starter is infinite, you can always feed it more if you need more starter.

Heat 700 g (non-chlorinated/bottled) water to about 80°F. Add 200 g of sourdough starter to water, stir to combine. Add 1000 g flour to a large non-reactive (e.g., plastic, ceramic, glass) container and mix in the water-starter until completely incorporated.

The most common feeding ratio is 1:1:1 (sourdough starter: flour: water). This is also known as a 100% hydration starter. For example, let's say you have 40 g of sourdough starter in a jar. To feed it, you'll add 40 g of flour + 40 g of water.

The key is to keep the same ratio of ingredients in baker's percentages: 20% starter, 100% water, and as always, 100% flour.