Rather a piece of bread with a happy heart than wealth with grief. 

Egyptian Proverb

What you'll need to bake 2 large loaves of Country Sourdough:

 

1.  300g (300ml or approx 2 Cups) sourdough starter.  If you don't have a starter you can either make your own, or I can send you one by post.  Let me know, and I'll get that in the mail for you or I can email you instructions for making your own.  I’ll be sending out a short video of what to do once it arrives.

2.  1kg (1500ml or approx 6.5 Cups) of white flour.  Ideally a stoneground organic bread flour, but honestly at this point any white flour will do.  

3.  100g (150ml or 3/4 Cup) of whole wheat flour.  Again, stoneground and organic is preferential, but see what is available.

4.  22g (18ml or 1.25T) salt.  

5.  2 small bowls approximately 20cm diameter (8 inches diameter).  This will be used for the bread to rise in.  If you wanted to splurge you could get two round proofing basket or banneton online.  

6.  1 large mixing bowl, ideally 30-40cm diameter (12-16 inches diameter).   

7.  2 tea towels (cloth kitchen hand towels). 

8.  1 cast iron pot with a lid, approximately 25-30cm diameter (10-12 inches diameter).  On amazon there are ProCook Cast Iron Casserole Dishes. If you can't get one, not to worry, you can still bake good bread without one (but it definitely does improve things with one of these cast iron pots!)

9.  Digital kitchen scale.  Baking in weights is 1000 times simpler than working in volume, so if you can get a scale everything will be easier.  

10.  Dough scraper.  They’re not essential of course, but they are super useful.  If you're in the UK I can send you one.

11.  Food thermometer.  Again, not essential but super useful!

What you'll need to bake 2 tin loaves of Country Rye:

 

1.  300g (300ml or approx 2 Cups) sourdough starter.  If you don't have a starter you can either make your own, or I can send you one by post.  Let me know, and I'll get that in the mail for you or I can email you instructions for making your own.  I’ll be sending out a short video of what to do once it arrives.

2.  1kg (1500ml or approx 6.5 Cups) of rye or spelt flour.  Ideally a stoneground organic flour, but honestly at this point any flour will do.  

3.  22g (18ml or 1.25T) salt.   

4.  1 large mixing bowl, ideally 30-40cm diameter (12-16 inches diameter).   

5.  2 baking tins, approx 22cm long,10cm wide, 7cm deep (approx 9 inches long, 4.5 inches wide, 3 inches deep)

6.  Digital kitchen scale.  Baking in weights is 1000 times simpler than working in volume, so if you can get a scale everything will be easier.  

7.  Dough scraper.  They’re not essential of course, but they are super useful.  If you're in the UK I can send you one.

8.  Food thermometer.  Again, not essential but super useful!

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