From 'Starter' to Superstar
Making the Sourdough Starter
INGREDIENTS
375 grams all-purpose unbleached flour
237 grams room temperature water
136 grams fed sourdough starter
7 grams salt
Day 1
Mix in the 24oz glass jar:
75g water
50g unbleached white flour
25g whole wheat flour
Stir well with the spatula and put the cotton cover on the jar.
Leave it at room temperature on the bench for 24 hours. After 24 hours, you should start to see some bubbles forming.
Day 2 and Day 3
Discard half the start mixture and add to it:
75g water
50g unbleached white flour
25g whole wheat flour
Days 4, 5, 6, 7
For the next four days feed twice a day and the morning and evening.
Discard all but 75g of the starter – there are plenty of discard recipes to reduce waste.
Add to this 75g water and 75g unbleached white flour.
At approximately 7 – 10 days, depending on the room temperature and humidity, you should have a strong healthy sourdough starter that’s doubling in size, has lots of bubble activity and slightly sour smell. This is ready for baking.
You’ll need to feed your starter regularly after use, every 24 hours if left on the counter, or weekly if you store it in the fridge.
Beginner Friendly Sourdough Bread Recipe
INGREDIENTS
375 grams all-purpose unbleached flour
237 grams room temperature water
136 grams fed sourdough starter
7 grams salt
This is a low hydration recipe ideal for beginners as the dough will be easier to handle.
Sourdough Starter
Take your sourdough starter jar out of the fridge 4-12 hours before baking (if stored in the fridge)
Right away feed starter a 1:1 ratio of water to flour and stir with spatula to combine (example: 75 grams water and 75 grams of flour).
Cover the jar with a cloth and let it sit out on the counter for 4-12 hours.
Mix the Dough
Using the kitchen scales, measure the ingredients into a large bowl.
Mix water, flour, salt, and fed sourdough starter with a Danish bread whisk until a shaggy dough forms.
Gently form the dough into a ball without adding extra flour.
Bulk Rise (fermentation)
Cover and let the dough rise for 30mins.
After 30mins, it's time to stretch the dough. Fold it in half (top to bottom) to make a rectangle, then in half again to create a square. Bring the right and left opposite end of the square together and pinch the seam. Repeat again in 30mins.
Cover the dough and let it rise for 6 - 10 hours at room temperature until doubled in size. Note that room temperature is really important, if the weather is warmer, it will rise faster than when it's colder.
Shaping the Dough
Once the bulk rise is finished, uncover the dough.
Once again, stretch dough out into a rectangle, fold it in half (top to bottom) to make a rectangle, then in half again to create a square. Bring the right and left ends of the square together and pinch the seam.
Using your plastic or metal scraper move the dough in a circle on the counter. This will create a round loaf and form tension.
Do this circular motion 3-4 times (don't overwork the dough) to shape your dough into a circle.
2nd Rise (proofing)
Place the dough in a floured rattan basket, seam side up, and cover with linen cover.
Let the dough rise for 2 hours in the fridge.
Baking
Preheat the oven to 425°F with a Dutch oven, bread cloche, or baking pan inside.
Once preheated, take the bakeware out of the oven, dust with flour or line with parchment paper
Place dough seam side down in the bakeware and use a bread lame to make a slice on top or design of choice.
Bake covered for 30 minutes and then uncovered for 15-20 minutes.
If using a baking pan instead of a Dutch oven or bread cloche, cover with foil during the covered baking time.
Once baked, let cool and store in an airtight container for 3 days at room temperature or 7 days in the fridge.