SOURDOUGH
NOUN [ U ]
a mixture of flour and water that is left to ferment (= change in a chemical process) and then used to make bread
EQUIPMENT
Clean glass jar
Small spatula
Dutch or bread oven
Large mixing bowl
Banneton basket
(Optional)
Bread lame (Optional)
Let’s Get STARTED
Materials
Clean glass jar
Small spatula (not metal)
Room temp filtered water
Unbleached bread flour
Brad Instructions
First Feed
Add 1 cup of bread flour to clean jar 1. Add 1/2 cup of filtered room temp water to jar 2.
Mix with small spatula or wooden spoon 3.
*Add additional quarter cup of water if starter looks too shaggy
Second Feed and on
Discard half of the starter in jar 1.
Repeat feeding instructions 2.
FORGET TO NAME
DON’T
YOUR STARTER!
LOAF
Instructions
1 In large bowl, mix together starter and water until it looks very milky
2 Add flour and salt to mixing bowl
3 Mix everything together with either a wooden spoon or hands until dough is shaggy
4 Cover with damp tea towel and let rest for 1 hour
5 Stretch and folds every 30 minutes for 3-4 rounds
6 After final stretch and fold, cover with damp tea towel and let rest for 4 - 12 hours
7 Shape dough and flour the top before transferring to bowl or banneton (proofing basket)
8 Let rest on counter for 1 - 2 hours before placing in fridge overnight
9 Morning! Preheat oven with dutch oven inside to 450 degrees
10 Flip dough over onto a floured surface and score
11 Place dough on parchment inside dutch oven and bake for 40 - 50 mins
12 Let baked loaf rest for at least 1 hour before cutting
INGREDIENTS
active starter 1/2 cup
unbleached bread flour 4 cups
room temp water 1 1/2 cups salt 2
ENJOY!
OTHER BAKED GOODS
Chocolate Chip Cookies
Bagels
Pizza Dough
~SOURDOUGH INSPO~
