The Mad Millie 15 Minute Sourdough Kit, has all the specialised tools, ingredients and know-how to make your daily sourdough with under 15 minutes hands on time a day, and no kneading required. 

Make your daily artisan sourdough loaf with under 15 minutes of hands on time!

With the Mad Millie 15 Minute Sourdough Kit, you have all the specialised tools, ingredients and know-how to make your daily loaf with under 15 minutes hands on time a day, and no kneading required!

Simply mix flour, artisan salt, and the instant sourdough starter culture together with water in a bowl using the specialised dough whisk, cover and allow to ferment and rise for approx 20 hours before baking in a covered oven dish.

The sourdough is beautifully fresh with a hard crispy crust and light airy centre. Gobble it up with some fresh, homemade butter, olive oil, or your favourite bread toppings.

See the Original Sourdough recipe below.

What's Inclided?

• Instant Sourdough Starter Culture (enough for up to 6 x 500 g loaves). Note: You can use one culture sachet to make a double batch of sourdough.
• Artisan Salt
• Muslin Cloth
• Dough Scraper
• Dough Whisk
• Recipes for original sourdough,wholemeal sourdough, fruit loaf sourdough and gluten free sourdough

Mad Millie Original Sourdough

A Mad Millie Sourdough Culture sachet can make one loaf or two! We recommend optimising your culture by making two loaves and storing half the dough in the refrigerator for up to a week. Leave at room temperature for 1 - 2 hours before baking from the refrigerator.

Ingredients

• 1 sachet Mad Millie Sourdough Culture
• 1 - 1.5 tsp Artisan Salt
• 3 cups (384 g/13.5 oz) High grade white flour
• 1.5 cups (375 mL/12.7 fl oz) Warm water approx 30°C (86°F)

Method

1. Mix all ingredients except the water.
2. Create a “well” in the middle and pour the warm water into it.
3. Mix to create a soft, sticky dough.
4. Cover the bowl loosely with cling film or a damp clean tea towel and let rise in a warm place (above 20°C / 60°F) for 20 – 48 hours. Allowing to rise for the full 48 hours will result in a more sour/tangy flavour. After rising, the dough should be doubled in volume, sticky and bubbly.
5. Tip the dough onto a well-floured surface. Fold the outside edges inwards and make into a ball shape. Wet your hands (or cover them in flour) to prevent the dough from sticking to your hands.
6. Line a bowl with baking paper and place dough into it for a second rise of 2 hours in a warm place.
7. Preheat the oven and cooking pot with lid to 230°C (450°F). Place the dough into the centre of the pre-heated pot and bake with the lid on for 25 minutes. Remove the lid and bake for a further 18 minutes or until golden brown.