We want to send our best wishes to everyone during this turbulent time, and to thank all our visitors for their continued support at Medicine Codsall and Medicine Birmingham. Please keep safe and look after each other.

The situation with Coronavirus is changing rapidly and so we will keep this page updated with information on changes to our service. For now, our opening times are as follows:

Medicine Birmingham: Open Saturdays only, 10am – sell-out

Medicine Codsall: Open Saturdays only, 8am – sell-out

We will also soon be selling flour and giving away sourdough so that you can bake your own sourdough at home. Here is all the information you need to bake your own sourdough…

Medicine Sourdough

HOW TO FEED YOUR SOURDOUGH STARTER

FEED REFRIGERATED SOURDOUGH STARTER ON A WEEKLY BASIS

If you aren’t baking sourdough bread on a daily basis you will need to keep your starter in the fridge and feed it on a weekly basis, kept in an airtight jar.

  1. To feed your starter, begin by discarding ½ of your starter
  2. Next you will need to feed your starter with flour and water
  3. Cover and let your starter sit for 1-2 hours at room temperature, until bubbles start to form. Return the starter back to the fridge with the lid tightly sealed on the jar.
  4. Repeat weekly, even when not using your starter to keep it alive.

SOURDOUGH STARTER PREPARATION FOR BAKING

If refrigerating your sourdough, it will be in a state of hibernation and will need to be prepared your starter 48 hours before using it.

  1. Remove 100g sourdough starter from the fridge
  2. Feed the starter with equal amounts of flour and water, depending on how much you need, eg. 100g water to 100g strong white flour, cover and leave at room temperature for 12 hours
  3. Repeat the feeding process two more times, by the third feed your sourdough starter will be lively and active and double in size within 4+ hours, this is when your starter is ready to use and make a sourdough loaf

HOW TO BAKE A SOURDOUGH LOAF

INGREDIENTS:

200g sourdough starter (prepared ready for baking)

500g strong white bread flour

300g room temperature water

10g salt

MIXING YOUR SOURDOUGH:

  1. In a stand mixer or large mixing bowl, mix together the bread flour and 250g water until incorporated and leave to rest for 30 minutes
  2. Add the starter to your dough and mix together to form a smooth dough
  3. Finally add the salt and the remaining 50g water and mix on a high speed for 5 minutes or kneed by hand for 10 minutes to allow the gluten to form
  4. You will not want to leave your dough to do a ‘bulk rise’ so transfer to a bowl or container and cover with a tea towel or lid. Your bulk rise will take 3-5 hours and your dough will have increased by 50%
  5. Tip your dough out onto a floured surface and work your dough into a taut ball by pulling the dough towards you and tucking the dough underneath itself. Now we leave the dough to rest again for 20 minutes, this is what we call a ‘bench rest’
  6. Scrape your bench rested dough off the surface and turn upside down. Fold the edges of your dough into the middle to give your loaf more structure
  7. Place your dough, smooth side down / seam side up in a well-floured banneton basket or bowl lined with a clean, floured tea towel and let rest for another 3-4 hours. Your dough will almost double in size before being ready to bake

BAKING YOUR SOURDOUGH:

  1. Before baking your bread, you will need to prepare your oven 15-20mins in advance. Preheat it to 250 C, place a pizza stone or baking tray in your oven to heat, this will give your sourdough direct heat from underneath. You will also want to put a small baking tray on the bottom shelf of your oven, this is how we will create some steam
  2. Turn your dough out of the basket onto the hot stone or baking tray, using a sharp knife or razor, score the dough across the top
  3. Put your dough into the oven straight away, this is when we add about 100ml water to the baking sheet on the bottom of the oven which will instantly turn to steam
  4. Turn the oven down to 220C and bake for 20 minutes before opening the oven to add a touch more water, this steam will help create a shine to your loaf. Bake for another 20-30 minutes before removing from the oven. Tap the bottom of your loaf and if it sounds hollow it is ready to come out & leave to cool