Simple Way to Make Award-winning Super retarded wholemeal sourdough

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Before you jump to Super retarded wholemeal sourdough recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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Make smart decisions when shopping for groceries. When you make informed and wise purchases at the grocery store, your meals will get much healthier immediately. Think about it: you aren’t going to want to cope with a chaotic store or a long drive through line at the end of the day. You’re going to go home and cook what you have in the cupboards. Your house should be filled with healthy foods and ingredients. In this way, even when you determine that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are lots of things you can go after to become healthy. An expensive gym membership and very restrictive diets are not the only way to do it. You can do tiny things every day to improve upon your health and lose weight. Being smart about the decisions you make each day is a start. A proper amount of physical activity each day is also critical. The numbers on the scale aren't the only signal of your healthfulness. It is more about making your body as powerful as it can be.

We hope you got insight from reading it, now let's go back to super retarded wholemeal sourdough recipe. You can cook super retarded wholemeal sourdough using 5 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Super retarded wholemeal sourdough:

1. Use 75 g of spelt flour.
2. You need 325 g of strong wholemeal flour.
3. Prepare 200 g of active sourdough starter.
4. Get 10 g of salt.
5. You need 275 g of water (straight from tap, not warm).

Steps to make Super retarded wholemeal sourdough:

1. Mix all of the ingredients well.
2. Leave to sit for 30 mins.
3. Knead really well - until passes windowpane test and smooth/shiny..
4. Cover the bowl (must have space to rise).
5. Leave at room temperature for 2 hours.
6. Place in the fridge to continue bulk fermentation for 24 hours.
7. Remove from fridge and shape into desired shape, using a minimal ammount of flour.
8. Leave to prove for another 3 hours at room temperature until well risen.
9. Preheat oven to max for 30 mins.
10. Slash the dough and place in the oven on your baking surface of choice.
11. Immediately turn oven down to 200C (fan).
12. If using a tin, bake for 20 mins in tin, then bash out and place directly on oven shelf for a further 20.

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