How to make the most popular French bread recipe from the UK: Sourdough starter recipe

How to make the most popular French bread recipe from the UK: Sourdough starter recipe

Sourdoug bread is one of the oldest breads in the world.

It’s been around for around 4,000 years, and is considered to be one of humanity’s earliest foods.

It is one the most versatile breads, being able to be used for soups, sandwiches, salads, or even bread pudding.

This French bread starter is made with sourdough flour, which is a unique mixture of flour and water, but it is a little more complicated than regular flour, as the yeast is mixed with the water to produce a more firm and elastic dough.

This means that when you put sourdoug flour into the dough, it can hold up to a lot of water.

It makes for a really dense dough, so it can be hard to work with in a hurry.

This is why we’re including a short video tutorial to show you how to make your very own sourdought dough starter.

How to Make Your Own Sourdought Bread Starter Recipe: To make your own sourDought Bread starter, start by using a bowl and a large spoon to gently press the flour into your bread bowl.

Add a small amount of water to the bowl and mix the dough with your hands.

Then place the dough on a lightly floured surface, and start mixing.

This will create a thin, yet elastic dough that can be used to shape and roll up your own bread.

When the dough has reached the right size, use your hands to roll the dough up, then gently place it back into the bowl.

Let the dough sit for 5-10 minutes, then transfer to a bowl of cold water to rise for an additional 5-20 minutes.

If you’re using sourdoubles as a starter, then it’s a good idea to add a bit more water as the dough will be more dense.

If the dough is too dry, it will not rise as well as a slightly wet dough.

Once the dough rises, remove the bowl from the dough and set aside for 5 minutes.

Once it has risen, turn the dough out onto a lightly greased baking sheet and put it in the fridge overnight to let it rise for 10-15 minutes.

During this time, the dough should be soft and flexible enough to be folded into the shape you want it to be when you use it.

This can take up to 15 minutes.

While the dough continues to rise, place a loaf pan or baking dish over a pan of boiling water.

Place the dough onto the baking sheet, and let it rest for at least 20 minutes.

The longer you let the dough rest, the more elastic it will become, which will help prevent the dough from sticking to your fingers and knuckles.

Once all the dough was rest, it was ready to use.

Once ready to roll out, place the baking dish in the freezer for an hour or so, then roll out the dough into a thin rectangular shape.

While your dough is still in the refrigerator, make the dough mixture by mixing together a bit of the flour, and water.

This mixture should come together in a sticky, sticky mass, and will form a dough that will fit inside the baking pan.

This dough should not stick together, but you can use your fingers to push it around on the baking surface, trying to make it stick to your hands and knuckle.

The dough will get very sticky, and if you try to push too much dough, you will get it stuck.

You should be able to shape it into a rectangle shape, then cut it into smaller and smaller rectangles.

When you have a rectangle shaped dough, remove it from the baking tray, and place it in a large bowl.

Place your hands on top of the dough.

With your thumb, grab the dough in your palm and roll it out into a long rectangle.

Place a spoon or chopstick into the middle of the rectangle, and carefully lift it off the baking board, leaving a little space in the middle.

Use your other hand to gently push the dough back down into the baking bowl.

This time, you should be pressing the dough gently with your thumb.

You can continue to press it into the sides of the bowl to create a longer rectangle.

Then, gently lower the bowl back into your fridge to rise another 20-30 minutes.

When ready to bake, place your baking sheet on the countertop and bake for 8-10 hours.

When your bread is done, it is ready to eat!

You can also use this dough as a topping for your favorite French breads or sandwiches.

You could even make a version of this French bread that’s gluten-free, too!

French Bread Recipe: SourDought bread is a great bread to use as a base for a sourdrought starter.

It can be made in a variety of ways, from the standard French bread method of rolling up a dough, to adding water and sourdeeds