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Before you jump to Cheat's sourdough recipe, you may want to read this short interesting healthy tips about Stamina Raising Treats.
We are very mindful that consuming healthy meals can help us feel better in our bodies. Whenever we eat more healthy foods and a smaller amount of the unhealthy ones we typically feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). This is often a problem, nevertheless, in terms of eating between meals. Shopping for snack foods can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods when you really need an energy-boosting treat.
If you are looking for a quick snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch break. When you have to have a fast snack food on your way out the door, don’t forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than processed grains present in white bread.
You will not have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s easy to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to cheat's sourdough recipe. You can have cheat's sourdough using 10 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Cheat's sourdough:
- Provide For the starter:
- Use strong white flour
- Use dark rye flour
- Provide fresh or 3g (1tsp) fast action yeast
- Prepare cold water
- Prepare For the final dough:
- You need strong white flour
- Provide salt
- Take fresh or 3g (1tsp) fast action yeast
- Provide cold water
Steps to make Cheat's sourdough:
- Mix all the ingredients for the starter thoroughly in a large bowl, cover with cling film and leave in ambient temperature for 24 hours.
- The next day add the remaining ingredients to the starter, mix well, then knead on a floured surface or in a standing mixer with a dough hook attachment for at least 10 minutes until the dough is smooth and elastic and bounces off the sides of the bowl or stops sticking to your hands. Cover and leave in a warm place for an hour or until doubled in volume.
- Turn it out onto a lightly floured surface and fold onto itself from four sides to shape it into a round. Place it seam side up in a well-floured proving basket or a bowl lined with cloth and floured generously. Put the proving basket in a plastic bag inflated a bit so it doesn’t touch the dough (just blow into it and tie the end!) and leave for about 40 minutes. Preheat a cast iron casserole, a baking stone or a heavy baking sheet in the middle of the oven at 220C/425F/gas 7.
- When ready to bake, tip the loaf into the casserole or onto the stone or tray (it might be prudent to remove whichever you're using from the oven for this stage), slash a rectangle shape on the top with a very sharp knife and put it back in the oven. With the casserole, put the lid back on and if baking on a stone, spray the inside of the oven generously with water. In the casserole: bake for 20 minutes with the lid on and 20 minutes uncovered. On a stone, bake for 30 minutes until golden, crusty and sounds hollow when tapped on the bottom.
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