Kombucha Sourdough Bread with coconut and honey spread

It's been a long time in coming but I'm finally getting around to posting my sourdough recipe that is so popular and tasty.

I've experimented with a lot of different versions of this bread and have come to discover that it is pretty forgivable as long you understand the basics of bread baking. Make sure the starter is very active when you use it, and you should be fine. Kneading it is optional but will produce the best results. A chewy hearty loaf of artisanal sourdough! It smells so yummy while baking that I can never resist cutting a slice while it's hot and fresh. One of my favorite breakfasts is a fried egg and a couple pieces of this bread toasted and slathered with butter. I have recently cut out most processed dairy from my diet for health reasons, so I developed a coconut spread that is just as yummy!


To make your starter prepare it a week in advance to baking

1 cup flour

1 cup kombucha or water ( use the yeasts left over from making kombucha if you have them available. They will jump start the starter)

2 tbsp sugar

Mix all ingredients in a glass or plastic bowl with a cover. Metal will react with the starter so avoid using anything with metal in this recipe. Put it in a warm spot for 24 hrs. Feed it with 1/2 cup flour and 1/2 cup liquid everyday for 7 days. You can use up to 1 cup of each if you will be baking a large batch of bread and need more starter.  After 7 days your starter should be bubbly and active. It will now be ready to use in baking! 


Storing your starter for long term use

As long as you feed your starter regularly it will serve you for many years to come. Some of the best sourdough starters are decades old!

If you will not be baking at least once a week, it makes the most sense to keep the starter refridgerated since you will need to feed it everyday when it's not in the fridge. Feed the starter once every other week with 1 cup flour and 1 cup kombucha. To prepare it for baking after refridgeration, get it out 3 days in advance and feed once a day till it's once again active and bubbly.


KOMBUCHA SOURDOUGH BREAD

2 cups sourdough starter, active and recently fed

4-5 cups flour ( I like a mix of whole wheat and white)

1 cup kombucha

1 tbsp salt

Optional- raisins, cinnamon, other dried fruits or left over fruit from flavoring kombucha

Also optional- 1 Tbsp baking soda ( this helps with the rise and neutralizes some of that sour taste, so don't use if you prefer a more tangy sourdough)

Put the starter in a large bowl and add the flour and kombucha, salt, and any add ins you choose to use. Mix together well and knead for 10 minutes by hand. Alternatively you can mix it and knead it for 5 minutes in a mixer. 

Place the dough in a well oiled bowl and cover with a damp towel. Allow it rise in a warm place for 12 hours or overnight. It should be doubled in size. The dough will be softer and may need a little more flour to handle it at this point. It should be almost sticky and fairly soft, more than most bread dough. Add the baking soda at this point if you choose to use it by sprinkling it over the dough and gently kneading it in. Split the dough into 2 pieces and shape into round loaves. Place them on an oiled baking sheet and let rise for another hour or two. It will take a little less time if using baking soda. Score the loaves with an X before placing in the oven. Preheat the oven to 450° and bake the bread for 10 minutes before turning the temperature down to 400°. Bake for another 20-30 minutes until it's golden brown. Allow it to cool before slicing ( Or slice it right away if you can't resist, like me) and enjoy with some coconut spread!


Coconut & Honey Spread

Chill 1 can of full fat coconut milk ( this may not be necessary. The point is you want to fat that will be at the top of the can)

Scoop out the coconut fat and put it in a bowl. 

Add 2-4 tbsp raw honey, depending on how sweet you like it

1 tbsp chopped fresh herbs like rosemary, parsley ect

Mix all ingredients well. You can mix it with a mixer if you want it to be fluffy and light. Store in the fridge and use on toast, fresh bread or anything else that suits your fancy!

If you like this recipe let me know in the comments! I'd love to hear your feedback and any ideas you might have for future recipes using kombucha! 

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