Daily Sourdough Bread | 500g Loaf

This daily sourdough bread is a two day affair. But it is a simple recipe and great for making toasted sandwiches.

Daily Sourdough Bread
Head straight on to the Recipe For Daily Sourdough Bread

My sister and I decided to treat my Mom for her birthday with dinner out. We covered the bill for my parents at a place my Dad chose. He of course had to do the actual payment and I paid him back. My sister lives in Australia and she paid me her share via PayPal. She paid me in Australian Dollars which at the time was of no concern. I usually use my PayPal account when I am making overseas purchases as this guarantees that my payment is safe. It used to be that none of our local online retailers accept PayPal payments but after I got the money from my sister I checked again. And I discovered that a local pharmacy was taking PayPal.

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As they are the only retailers who sell the sunblock I use, I went ahead and ordered some. My payment using the Australian Dollars went through without a hitch, albeit with a 1% surcharge. Then during lockdown I needed a few things and decided purchasing online was the way to go. They are more expensive than the pharmacy I usually use, but the convenience of having my goods delivered outweighed the extra cost. After I had loaded my cart, I proceeded to the checkout, only to discover that they were not taking PayPal payments. I abandoned the cart and went to do physical shopping. A few months later I checked their site and the PayPal function had been reinstated. But now they only accept US Dollars. Which meant I had to convert my money and pay for the pleasure of doing so, before I could pay them.

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5 from 1 vote

Daily Sourdough Bread

The milk in this recipe gives the bread a light, fluffy texture
Recipe Category: Bread

Ingredients

To feed your sourdough (day 1):

  • 30 g sourdough
  • 30 g flour
  • 30 g water

For the daily sourdough bread (day 2):

  • 260 g bread flour, plus extra for dusting
  • 90 g water
  • 60 g milk
  • 30 g honey
  • 30 g softened butter, plus extra for greasing
  • 5 g fine salt

Method

To feed your sourdough (day 1):

  • Weigh your starter out into a stand mixer bowl
  • Add the flour and water, stir and cover with cling film
  • Leave to feed for at least 8 hours

For the daily sourdough bread (day 2):

  • When your starter is well fed and active add the flour, water, milk, honey, butter and salt
  • Using your dough hook, mix until a dough forms
  • On a low setting, knead for 10 minutes
  • Cover the bowl with a shower cap and leave to rest for 4 hours
  • Tip the dough out onto a floured surface and shape it into a sausage, as long as your loaf tin
  • Grease the tin, place the dough in and cover with a shower cape
  • Leave to prove until it passes the probe test (about 2 - 3 hours)
  • Preheat the oven to 230° Celsius
  • Place the tin into the oven and bake for 10 minutes
  • Reduce the temperature to 200° Celsius and bake for a further 30 minutes
  • Remove the tin from the oven, turn the bread out onto a wire rack, and leave to cool completely before cutting

Notes

The probe test: gently press your fingertip into the dough. If it pops back within a minute, it passes.
Inspiration published on Lavender and Lime August 21:

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