There's something magical about pulling a fresh loaf of sourdough bread from the oven. The crackling crust, the complex aroma, and that perfect tangy flavor – it's a reward worth every hour of patience.
Getting Started with Your Starter
The heart of any sourdough bread is the starter. This living culture of wild yeast and bacteria is what gives sourdough its distinctive flavor and texture.
Creating Your Starter
- Day 1: Mix 100g whole wheat flour with 100g water in a jar
- Day 2-7: Discard half and feed with 100g flour and 100g water daily
- Day 7+: Your starter should be bubbly, double in size, and smell pleasantly tangy
The Perfect Sourdough Recipe
Ingredients
- 500g bread flour
- 350g water (70% hydration)
- 100g active sourdough starter
- 10g salt
Method
Autolyse (30 minutes) Mix flour and water, let rest to develop gluten naturally.
Mix (10 minutes) Add starter and salt, mix until well combined.
Bulk Fermentation (4-6 hours) Perform stretch and folds every 30 minutes for the first 2 hours.
Shape (15 minutes) Pre-shape, rest 30 minutes, then final shape into a boule or batard.
Cold Proof (8-12 hours) Refrigerate overnight for flavor development.
Bake (45 minutes) Preheat Dutch oven to 500°F, score the dough, bake covered 20 minutes, uncovered 25 minutes.
Tips for Success
- Temperature matters: Warmer = faster fermentation (75-80°F is ideal)
- Hydration: Start at 70% and increase as you gain confidence
- Steam: Use a Dutch oven or add steam to get that crispy crust
- Patience: Good sourdough can't be rushed
Troubleshooting
Dense crumb? Likely under-fermented. Give it more time next batch.
Too sour? Reduce fermentation time or use cooler temperatures.
Flat loaf? Over-proofed. Check your timing and temperature.
Remember, every baker's kitchen is different. Keep notes, adjust variables one at a time, and you'll soon develop an intuition for your dough.
Happy baking! 🥖