Wild Rolls

October 03, 2015

There is magic in sourdough. I just can't stop admiring the power of wild yeast and the rich flavors and chewy textures of true sourdough breads. 

Do you already have a sourdough starter? If not, here's a no-fuss sourdough starter recipe for you.

7 pcs.

1 dl (110 g) sourdough starter
2 dl (200 g) lukewarm water
2 dl (120 g) graham flour
2 dl (130 g) wheat flour

Mix together the sourdough starter, water and the flour. Cover with a tea towel and leave at room temperature for 7–8 hours.

1 tsp salt
2 dl (200 g) water
about 7,5 dl (500 g) wheat flour

Stir the salt into the lukewarm milk. Gradually mix in the wheat flour. Knead the dough until it's smooth and elastic. 

Cover with a tea towel and leave at room temperature for 5 hours.

Turn the dough out onto a floured surface and knead it lightly. Roll the dough into a rope. Cut the rope into 7 pieces. Shape each piece into a ball. Line two baking trays with parchment papers, place the rolls on them.

Cover and leave to rise in a cold place for 9 hours.

Preheat the oven to 250°C. Bake for 10–12 minutes. 

Remove from the oven, transfer to a wire rack, cover and let cool a bit before eating them.

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