Sourdough Bread Recipe
Sourdough is known for its characteristic flavor ranging from mild to strong, chewy texture, and crisp crust. From a health standpoint, it dominates when compared to standard loaves. The naturally occurring acids and long fermentation help to break down the proteins and gluten, making it more digestible and easy for the body to absorb.
Some call it the "lazy man's bread" because it's really quite simple to make. The most important part is patience. Basically, there are two steps: 1) making a starter and 2) making the bread. If you are willing to wait seven to 10 days, you can create your own sourdough starter that can keep indefinitely and keep bread on your table every night. Let's get started.
Some call it the "lazy man's bread" because it's really quite simple to make. The most important part is patience. Basically, there are two steps: 1) making a starter and 2) making the bread. If you are willing to wait seven to 10 days, you can create your own sourdough starter that can keep indefinitely and keep bread on your table every night. Let's get started.
Making your own sourdough starter
Tools: 1) large bowl, 2) clean dish towel, and 3) a wooden spoon
Ingredients: 1) flour and water
Day 1– In the large bowl, mix ¾ to 1 cup of flour with ½ cup of warm tap water. Cover with a clean dish towel and place in a warm place for 24 hours.
Tip: I have a preference for using whole wheat flour to create the starter. It will give a more complex flavor to your recipes.
Day 2– After 24 hours, you may see some bubbles forming. This will happen as the starter ferments. “Feed” your starter by adding ¾ to 1 cup of flour with ½ cup of warm tap water. Mix well, cover with the dish towel, and return to a warm place.
Day 3 and onward– Every 24 hours, discard about half of the starter, and repeat the feeding each time by adding ¾ to 1 cup of flour with ½ cup of warm tap water. Mix well, cover with the dish towel, and return to a warm place.
Tip: Feel free to use the discarded starter in recipes. One of my favorite ways to use it is for Sourdough Waffles; they freeze well and can be reheated in a toaster.
After about 7 to 10 daysof feeding, you can spoon the starter into 2 wide-mouth, 1-quart/32 oz. jars (I use 32 oz Mason Jars). Store the starter in the refrigerator. As your starter sits, it will separate with the liquid rising to the top. This is normal, and is of no concern.
To use the starter– Sourdough starter is used in a variety of ways in different recipes – sometimes directly from the refrigerator, sometimes after coming to room temperature. However, before using the starter, always mix the liquid and solids together again.
Tip: I prefer to not remove the brown liquid when I refeed the starter.
After using your starterfor your recipe, simply refeed the starter adding the usual ¾ to 1 cup of flour with ½ cup of warm tap water. Let the container sit in a warm place for a few hours uncovered before returning it to the refrigerator.
By following these simple steps, your sourdough starter can last for years.
Ingredients: 1) flour and water
Day 1– In the large bowl, mix ¾ to 1 cup of flour with ½ cup of warm tap water. Cover with a clean dish towel and place in a warm place for 24 hours.
Tip: I have a preference for using whole wheat flour to create the starter. It will give a more complex flavor to your recipes.
Day 2– After 24 hours, you may see some bubbles forming. This will happen as the starter ferments. “Feed” your starter by adding ¾ to 1 cup of flour with ½ cup of warm tap water. Mix well, cover with the dish towel, and return to a warm place.
Day 3 and onward– Every 24 hours, discard about half of the starter, and repeat the feeding each time by adding ¾ to 1 cup of flour with ½ cup of warm tap water. Mix well, cover with the dish towel, and return to a warm place.
Tip: Feel free to use the discarded starter in recipes. One of my favorite ways to use it is for Sourdough Waffles; they freeze well and can be reheated in a toaster.
After about 7 to 10 daysof feeding, you can spoon the starter into 2 wide-mouth, 1-quart/32 oz. jars (I use 32 oz Mason Jars). Store the starter in the refrigerator. As your starter sits, it will separate with the liquid rising to the top. This is normal, and is of no concern.
To use the starter– Sourdough starter is used in a variety of ways in different recipes – sometimes directly from the refrigerator, sometimes after coming to room temperature. However, before using the starter, always mix the liquid and solids together again.
Tip: I prefer to not remove the brown liquid when I refeed the starter.
After using your starterfor your recipe, simply refeed the starter adding the usual ¾ to 1 cup of flour with ½ cup of warm tap water. Let the container sit in a warm place for a few hours uncovered before returning it to the refrigerator.
By following these simple steps, your sourdough starter can last for years.
Making your own sourdough bread
Making the “Sponge” (the night before you bake) – Pour about 1 ½ cups of your starter into a large mixing bowl (add flour and water to the remaining starter in the jar as described in the starter recipe). Add the following to the starter in the bowl and mix:
2 cups flour (you can use all white flour or a mix of white and whole wheat)
1 cup warm water
The dough will be rough and a little wet. Cover with plastic wrap or foil to keep mixture moist. Let it sit overnight at room temperature.
2 cups flour (you can use all white flour or a mix of white and whole wheat)
1 cup warm water
The dough will be rough and a little wet. Cover with plastic wrap or foil to keep mixture moist. Let it sit overnight at room temperature.
The next morning your “sponge” should be bubbly – that’s the starter at work. Mix your “sponge” with the following:
2 cups flour*
1 cup warm water
2 teaspoons salt
*Again, you can use all white flour or a mix of white and whole wheat. The whole wheat flour will give you a heavier texture than the white flour. I like 1.5 cups white and ½ cup whole wheat.
The dough will be rough. Cover with the plastic wrap or foil and let it sit for a couple hours in a warm (not hot) spot.
2 cups flour*
1 cup warm water
2 teaspoons salt
*Again, you can use all white flour or a mix of white and whole wheat. The whole wheat flour will give you a heavier texture than the white flour. I like 1.5 cups white and ½ cup whole wheat.
The dough will be rough. Cover with the plastic wrap or foil and let it sit for a couple hours in a warm (not hot) spot.
First knead – To keep the dough from sticking to your fingers you may need to add ¼ to ½ cup flour to the top of the dough before kneading. If your bowl is large enough you can knead in the bowl.
Pull the left side of the dough and “fold” a little over half way across the rest of the dough and repeat on the right side. Turn the dough and repeat. Do this several times until the dough is smoother and becoming more elastic.
Turn dough over (with “folded” side on the bottom) and cover bowl again and leave for an hour or 2 or until dough has almost doubled in size.
Second knead – Add more flour, if necessary and repeat “folding” of dough as described above. Turn dough over and cover bowl again and leave for an hour or two or until dough has almost doubled in size.
Pull the left side of the dough and “fold” a little over half way across the rest of the dough and repeat on the right side. Turn the dough and repeat. Do this several times until the dough is smoother and becoming more elastic.
Turn dough over (with “folded” side on the bottom) and cover bowl again and leave for an hour or 2 or until dough has almost doubled in size.
Second knead – Add more flour, if necessary and repeat “folding” of dough as described above. Turn dough over and cover bowl again and leave for an hour or two or until dough has almost doubled in size.
Third knead – Sprinkle flour on clean counter or clean large cutting board. Turn dough out onto floured surface and repeat “folding” of dough until dough is smooth. When you are done kneading the dough sprinkle more flour or about a tablespoon of cornmeal onto surface and place dough (“folded” end down) onto the flour or cornmeal. Cover with a clean kitchen towel (do not use a towel with texture such as a terry cloth towel as it may stick to the dough).
Let the dough sit for an hour or until the dough has almost doubled in size. While the dough is rising, place a cast iron or oven safe stoneware dutch oven in your oven and preheat to 450 degrees. |
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When the dough is ready and the dutch oven is searing hot, gently pick up the dough and drop in the dutch oven. Replace the cover and put it in the oven for 30 minutes. After 30 minutes, remove the cover and continue to bake for another 20 minutes or until the crust is a deep golden.
Remove bread from dutch oven and let cool completely before cutting.
Remove bread from dutch oven and let cool completely before cutting.