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milk sour dough bread
Rebecca Stubbs, The Retreat at Chapel Hill

for the starter — this process takes 12 days to develop
day 1
10g organic bakers flour
10g organic whole meal flour
30g water
Mix together, scrape down the sides and cover with a damp cloth and leave out.

days 2–4
Add the same quantities of water and flour as day 1.

day 5
Discard all but 30g of the mixture, then add 100g water, 50g each of organic bakers flour and whole meal flour, work together and cover with a damp cloth.

days 6–12
Repeat day 5 every day. By this time your starter should have many small bubbles and have developed a sour fermented odour.

The starter must be fed daily if left out of the fridge, or once a week if you are putting it in the fridge. Add 25g each bakers and whole meal flour and 100g water and mix in thoroughly. For the home cook who is probably not making bread on a daily basis the starter is best kept in the fridge if the make bread weekly or the freezer if they bake bread less frequently.

for the bread
8g dried yeast
25g honey
350g full cream milk, warmed to 37°C
750g bakers flour
8g fine sea salt
250g starter

Method
Mix the yeast, honey and milk together with a couple of tablespoons of the flour and allow to stand until it has surface bubbles. Sift the remaining bakers flour and sea salt into a mixing bowl, then add the starter and milk mixture and work with a dough hook until smooth. Cover with a damp cloth and leave in a warm place to double in size. Remembering that it will double in size again, knock back and shape your dough, placing them apart on baking sheets and allow them to prove again — basically almost double in size.
Bake in a pre–heated 220°C oven till golden.

tips

  • In Adelaide, bakers and organic flours can be purchased in small quantities at Goodies and Grains, Adelaide Central Market or in 10kg bags at Omega Foods. It is important to note we have never had weevils in flour from either seller.
  • The container needs to be large enough to allow room for proving, but if you can get your hands on a 10L cream bucket with a lid it is perfect for bread and pizza dough. At Red Ochre Grill that have cut a window in the lid, still cover the bucket with a damp cloth, but secure it with the lid.
  • recipe and images copyright © Rebecca Stubbs 2010
    Rebecca’s portrait taken by

    to read more about The Retreat at Chapel Hill click here