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Sourdough Bread with Sundried Tomato & Parmesan


  • For the Sourdough Starter

  • For the Sourdough Bread


Add your favourite leftover ingredients to create this delicious loaf! What a better way to enjoy a savory loaf! And remember, this can be added to create wholemeal, white, and gluten free recipes!




For the Sourdough Starter

Mix the sourdough ingredients in a glass bowl. Cover with a damp tea towel and secure with an elastic band. Leave for at least 12 hours to prove at room temp.


You will have enough starter for two or three loaves. Keep the remaining starter in the fridge.


For the Sourdough Bread

Make the sour dough starter as listed.


When you are ready to make the bread, make sure the starter is at room temperature.


Add 250g of the starter to the bread pan, followed by the rest of the ingredients.


Select the sour dough setting 5 hours.


Sourdough Bread with Sundried Tomato & Parmesan

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For the Sourdough Starter
1 tsp Dried Yeast
300 g Strong White Flour
2 tbsp Balsamic Vinegar
300 ml Water
1 tsp Sugar
For the Sourdough Bread
250 g Sourdough starter
1 tsp Dried Yeast
250 g Strong White Bread Flour
50 g Parmesan cheese
75 g Oil from the sundried tomatoes
1 tsp Sugar
½ tsp Salt
120 ml Water

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