Sourdough Soda Bread
This is so delicious you’ll want to eat the whole loaf!
For this recipe you’ll need 1 1/2 cups of starter rather than the usual 1 cup that my starter provides. So you’ll need to double your starter c 10 hours before baking, as follows:
Remove any crust from the top of the starter. Stir down the starter. Remove ¾ cup of starter and put in a mixing bowl. Add 1 ½ cups whole wheat flour and ¾ cup water to the bowl and mix well. Put it in a quart wide-mouth jar and cover with cloth and leave it for c 10 hours to rise. Now take 3/4 c of the remaining starter and make another starter by adding 1 1/2 c flour, 3/4 c water, mix and put in a second quart jar to rise. Keep one jar as your starter, and use all of the other jar for the recipe below.
1 ½ cups sourdough starter
3 cups buttermilk
6 cups flour.
2 teaspoons sea salt
3 teaspoons baking soda
Mix the starter milk and flour in a bowl. Knead for 5 minutes adding flour as necessary. Roll in 1 Tablespoon of oil and leave to rise for 8 hours or overnight.
Sprinkle the salt and baking soda onto the dough and knead for 5 minutes or until they are well incorporated. Put the dough in 2 oiled and floured bread tins and slash the top lengthways with a sharp knife to allow for expansion. Put in a cold oven, heat to 375F and bake for 70 minutes.
Wrap loaves in tea towels until cool.