KANGARROO GRASS SOURDOUGH

Recipe by The Sum Times editors with advice from Bruce Pascoe

To begin, make 1.5kilo flour mixture by combining 900g wholemeal flour with 600g kangaroo grass (60% wholemeal / 40% kangaroo grass). You can use this flour mix to make your sourdough starter and loaf

STARTER DOUGH
1. Combine 200g of the flour mixture with 200ml of lukewarm water in a bowl. Leave uncovered overnight, somewhere warm
2. The next day, discard half the starter and add a further 100g of flour mixture and 100ml of lukewarm water
3. Repeat this process everyday until you see bubbles throughout the mixture (a few days – a week)
4. Store culture in fridge with a breathing hole (but to feed or use it, the starter needs to be at room temperature)

LOAF
1. Combine 300g of the flour mixture with 1⁄2 teaspoon of sea salt in a bowl, then add 300ml of warm water and a small chunk (100g) of starter at room temperature
2. Cover with a tea-towel overnight, until doubled in size.
3. Next morning, combine the loaf with about 350g more flour mixture and 2 teaspoons of salt on a floured surface
4. Knead for 10 minutes, or until smooth and elastic. Put the dough in a lightly oiled bowl, cover and leave to rise in a warm place for 2 to 3 hours, or until doubled in size.nm
5. On floured surface, shape dough into a round loaf
6. Preheat the oven to 220oC
7. When the oven is ready, the dough should be ready to put in. Score the loaf and put in the oven with a base of water at the bottom
8. Bake for about 20mins. Cool on a wire rack.

Note: the best bread making is a result of trial and error and not strict recipe following