Baking your own OMG Sourdough

Our organic OMGoodness sourdough loaf has a loyal and dedicated following.

Gluten, dairy, egg & soy free, and Vegan, it caters for many dietary requirements in one.

Baking sourdough takes more time and love than other breads, but it's something that you can master at home with a bit of practice. You'll need some OMG bread premix and an OMG starter - both available from our webstore or direct from the bakery. 

SOURDOUGH STARTER:

This is 100g of OMG fresh batter infused with sourdough starter, which you use instead of yeast to make your sourdough OMG loaf at home.

Please allow us a day or two's notice to prepare your starter if you're ordering to pick up. For delivery, remember to choose a non-rural delivery address, so that your precious starter doesn't spend too long in transit.

On receiving your sourdough starter, keep it in the fridge in a sealed container until you're ready to get underway.

METHOD FOR ONE LOAF:

1. Take a bowl and place it on a set of scales – tare the scales.
2. Pour 420g (420ml) of warm water into the bowl.
3. Add 420g (2 1/2 level cups) of the OMG premix to the bowl and mix with a wooden spoon.
4. Take the full 100g of OMG sourdough starter and stir it into the bread batter.
5. Remove 100g of the batter/starter mix that you've just made. This is your new starter - return it to a clean sealed container.
6. Your new starter will now need 12hrs (out of the fridge) to regenerate, then return it to the fridge to preserve.
7. Returning to the bread batter, you can mix in a tbsp or so of seeds, nuts, or whatever takes your fancy to change the variety of the bread.
8. Lightly oil your tin and pour the batter in.
9. Top with seeds/herbs/nuts etc.
10. Cover the tin to stop the batter drying out and leave it on the bench for 8-12hrs.
11. Your bread won't rise in the tin ... it does that while its baking in the oven.
12. Pre heat your oven to 200 degrees, pop your tin into the oven and bake for 50mins - 1 hour.

At least once a week use all of the 100g starter to make 1 or 2 loaves to completely replenish your starter and stop it going rancid.