
Just to update this blog. Since writing, I have been experimenting with various different methods and this coming Saturday I am going to a course in sourdough making with Arbutus Breads.
My sister-in-law from West Cork has been making delicious sourdough bread for ages. So I reckoned if I was going to learn then go to a master. She provided me with my first starter and equally as important, her recipe. Now, bar a few little alterations to cater for using an Everhot range the following is all hers.

Once I got the starter I refrigerated it. To maintain, take it out every two or three days and add equal amounts of flour and water. I take the starter out the night before just to get it bubbling for the “sponge”. To make the sponge I get a large bowl and throw in the starter. Add 100g of plain flour, and 100ml of water. Mix this well until it becomes a thick smooth batter, cover with a damp cloth and leave til it’s slightly bubbling- I leave it close to the everhot for warmth for 4 to five hours.
To check whether it’s ready or nor take out a spoonful and drop into a bowl of water. , it should float. If not then leave for another hour or so and check again. When ready put half the sponge back into your jarandjat and return to the fridge. This is your starter for the next loaf. to the mixture left add 400ml of water , a good pitch of Maldon salt and add plain flour until it comes together in a soft dough. Knead for a few minutes and put back into the bowl. Cover it again and leave for another 4 x5 hours until double in size.
Turn it out on to an oiled wooden counter or cutting board. Get your hands nice and oily too. Then knock it back. Only knead for a little bit to get out the air then put into a Dutch oven or equivalent. I use a cast iron casserole dish.
I then leave it overnight. It seriously rises now.
Preheat the Everhot top oven to 250, then give it a blast of the grill for ten minutes that gets it up to about 270. Bake the bread with the lid on for 30 minutes then reduce the heat to 220 , take the lid off and bake for a further 20/25 minutes.
Yum, now this is only my second ever loaf, the first was under cooked. I am going g to change flour for the next one and try spelt
an add on to this blog recipe I have given up using a Dutch oven, the everhot is perfect to cook in without. Below is my latest effort.

This one was slightly over proved and the oven was not hot enough at 205. So I’ve cranked it to 250, and will try another once it’s risen .





So we got our final two doors back from their dipping and the carpenter made up two saddles for the floor. Handles are in and,just in time for the hot weather , we can close all our doors to keep the heat in! 















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