Sourdough Bread


Time to start mixing your dough!


27-30 hours from now you will have your first loaf! Patience is key.


Materials needed

Recipe for one loaf

(whole wheat flour)

  • 400 grams water
  • 75 grams starter
  • 500 grams whole wheat flour
  • 10-12 grams salt
  • Herbs and any other additions (up to you) *All purpose flour, start with about 50-100 grams less water

Sample bread recipe

  • 400 grams water
  • 75 grams starter
  • 500 grams flour (Split with 350 grams Sonora wheat or any other wheat and 100 grams spelt, 50 grams rye)
  • 10 grams salt
  • Fold in: 85 grams cooked wild rice or red rice
  • 45 grams almond slivers
  • 1 ½ tsp chopped fresh herbs Owens, S. (2015). Sourdough baking: recipes for rustic fermented breads, sweets, savories, and more. Boston: Roost Books. – Part her recipe and part mine but hey - why not?

Step 1

Note: Bread making 101 with no fancy terminology ☺

  • In a large mixing bowl, combine 400 grams of room temperature water, 75 grams starter and mix with wooden spoon or hand
  • Add in 500 grams of flour
  • Set aside with kitchen towel draped on top
  • Let it sit for 30-60 minutes to let the three components get ‘friendly’ with each other

Step 2

ADD SALT AND HERBS

Add 10 -12 grams of salt and herbs.

Herbs you can add are endless! I have tried: Rosemary, Thyme, Sage I have added pumpkin seeds, sunflower seeds, and raisins. What I want to try is nettles, orange zest, cranberries…its endless!

Step 3

LET IT SIT OUTSIDE AND LET THE FLAVORS COME TOGETHER

This is where everything gets super friendly and hangs out! Set on kitchen counter, covered. Every thirty minutes, fold a piece over to stretch and make it airy If you can’t do this, no worries. Your bread will still rise

Step 4 REFRIGERATE

Place dough, covered, in the refrigerator for 18-30 hours. 22-24 hours is usually what works for me,

Step 5 TAKE OUT FROM THE REFRIGERATOR AND MOLD

After 18-30 hours, take out from refrigerator. Have a bowl handy. Wet hands in bowl Mold and shape dough - @bread_culture has some nice videos of how to do this.

Step 6


Bake!

Bake covered: Bake in oven covered at 485 degrees (roughly) for 33-35 minutes

Uncover: Take out at 33-35 minutes, uncover and put back into cooktop for 10 minutes Let cool: Let cool for 30 minutes before adding butter and eating – yum yum!

References:

Sourdough Class I took: https://bread-culture.teachable.com/p/sourdough-bread-class My current reading list Kimbell, V., & Rothacker, N. (2017). The sourdough school: the groundbreaking guide to making gut-friendly bread. London: Kyle Books. Owens, S. (2015). Sourdough baking: recipes for rustic fermented breads, sweets, savories, and more. Boston: Roost Books. Information on Pre-Probiotics: https://www.healthline.com/nutrition/probiotics-and-prebiotics#section2