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Ek het verlede vrydag my plantjie begin en dit was gister gereed vir brood bak. Dit smaak heerlik. Ek wonder of dit R10,00 gekos het

Resep vir suurdeeg plantjie:
Die plantjie maak mens soos volg:  Neem ‘n ¼ koppie Eurika wit broodmeel en ‘n ¼ koppie gebottelde water.
Eerste twee dae roer net die mengsel elke aand. Daarna gooi mens elke aand ‘n ¼ koppie water (roer) en voeg dan die ¼ koppie meel by, roer goed.
Die broodmeel elke ander dag afgewissel tussen wit en bruin.
Begin toets die plantjie na 6 dae. Skep ‘n stukkie in water. Sodra dit dryf, is die plantjie reg. Gebruik ‘n glasbak, met ‘n bord bo-oor. Laat staan in kombuis op werkvlak.

  • Suurdeeg brood: Henry’s sourdough
  • 300 g sourdough starter
  • 400 g strong organic white flour
  • 100 g organic spelt or wholemeal flour
  • 12 g sea salt
  • 340 g warm water
  • 50 g toasted sesame seeds (40 g in dough, 10 g for topping)

Feed your sourdough starter 12 hours before baking with 75 g flour and 75 g water. Leave out of the fridge.
Weigh the water and flour into a bowl and mix till all ingredients are incorporated.
Feed your starter for next time with 75 g flour and 75 g water.
Leave the dough for 1 hr somewhere warm (this is the autolyse stage).
Using a wet hand, fold in the salt and sesame seeds.
Fold the dough every 30 mins for 3 – 4 hours.
Turn out onto a floured surface and mould the dough. Put into a well floured and extra sesame coated basket.
Put in the fridge over night to rest.
Remove from the fridge and allow to come to room temperature and start to prove – around 2 hours.
Pre-heat oven and cast iron pot to 250°C.
Carefully tip the dough into the pot and slash. Put the lid on and bake for 30 minutes.
Remove the lid and bake for a further 15 minutes until well browned.
Remove and cool for 20 minutes before slicing.

Recipe posted by Annelie Schoeman Nel
Photo: Annelie Schoeman Nel


2 Reviews

  1. Graham Trout

    The instructions are simple but not clear. I don’t know if i have to feed the starter twice or i have to feed the second feed to the leftover starter for future use.

    • Graham, you only feed the starter when you want to use it once, then you keep a starter in the fridge until you want to bake again, then you feed it once, to use it. Keep a starter everytime.

      Hope that make sense.

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