Jul 02, 2022LivGood Team
  • In a glass bowl combine 2 cups of flour and 2¼ tsp of yeast. Slowly add the water until a paste forms.
  • Cover with a kitchen towel and place on a baking tray. Set aside in a warm and dry place for 3-4 days, stirring once every day. When the starter is ready it will have air pockets.
  • In a separate bowl stir together the remaining 2¼ tsp of yeast, coconut milk, and sugar. Allow to rest for 10 minutes and mix in 1 cup of the sourdough starter.
  • You can store the rest of the sourdough starter for future use in an airtight container in the fridge.
  • Allow the mixture to rest for one more hour. Stir in olive oil, salt, and 3 cups of flour. Slowly add the remaining flour until the dough is smooth.
  • Transfer the dough onto a floured surface and knead with your hands until elastic.
  • Shape into a ball and place in a large oiled bowl. Cover with a kitchen towel and set in a warm place to rise until doubled, for about 1 hour.
  • Divide in half, and shape into two oval shaped loaves. Sprinkle with the remaining 2 tbsp of flour.
  • Lightly grease 2 baking sheets. Place the loaves on the baking sheets and score on top.
  • Let the loaves to rise again until double in size.
  • Preheat oven to 370°F and bake for 30-40 minutes.
  • Transfer to a wire rack to cool and serve with desired vegan cheese.

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