Home » rolls » Sourdough rolls (Sat 27.02)

Sourdough rolls (Sat 27.02)

Sourdough rolls.


  • 200 g starter (half water, half flour)
  • 300 g white bread flour
  • 500 g wholemeal flour
  • about 500 g water
  • 1 teaspoon salt

1. Initial starter: Reactivate the starter by adding 300g water and 300g white flour.

Mix well with a spoon to incorporate enough air. Reserve 200g for future use (in the fridge). Leave remaining to rest/rise for about 6 hours.
2. Starter very active at this stage.

Add the 500g wholemeal flour and the salt. Add enough water to form a sticky dough. Turn out the dough on a work surface, knead for about 3-5 minutes till smooth. Form into a ball.

Leave to rise for about 3 hours

3. Turn out the risen dough.

Form into small rolls about 50 g each.

Put on a greased baking tin. Leave to rise until doubled in size (about 90 minutes).

4. Bake in a preheated oven at 210 C for 22 minutes. Leave the rolls to cool on a wire rack.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s