Every Thing about Sourdough Bread

Step 1: 

Ingredients:

• 1 cup (120g) whole wheat or rye flour (best for starting)

• ½ cup (120ml) filtered or dechlorinated water

Equipment:

• A clean glass jar or bowl

• A spoon or chopstick for stirring

• A loose cover (cloth, coffee filter, or lid loosely set on top)

Instructions:

Day 1

1. Mix the flour and water in your jar until no dry flour remains.

2. Scrape down the sides and cover loosely.

3. Let sit at room temperature (70–75°F / 21–24°C) for 24 hours.

Day 2

• You might see a few bubbles. That’s a good sign!

• Discard half the starter (about ½ cup) and feed it with:

• ½ cup (60g) all-purpose or whole wheat flour

• ¼ cup (60ml) water

• Mix well and cover again.

Days 3–6

• Continue feeding every 24 hours:

• Discard half of your starter.

• Add ½ cup flour and ¼ cup water.

• After a few days, it should become bubbly, smell slightly tangy, and double in size after feeding.

Day 7

• If your starter doubles in size within 4–6 hours of feeding, it’s ready to bake!

• If not, continue feeding for a few more days until it’s consistently active.

🧺 Storage Tip:

Once your starter is healthy and active, you can store it in the fridge and feed it once a week. Take it out and feed it the day before baking.

Step 2: Baking Your First Sourdough Bread

Ingredients:

• 1 cup (240g) active sourdough starter

• 1½ cups (360ml) warm water

• 4 cups (480g) bread flour (or a mix of white and whole wheat)

• 2 tsp (10g) salt

Equipment:

• Large mixing bowl

• Dutch oven or baking stone

• Bench scraper or spatula

• Clean kitchen towel or proofing basket

⸻

Instructions:

1. Mix the Dough (Autolyse)

• In a bowl, combine the starter, water, and flour (but not the salt yet).

• Mix until a shaggy dough forms.

• Cover and let rest for 30–60 minutes.

2. Add Salt

• Sprinkle salt over the dough.

• Wet your hands and knead gently until combined.

3. Bulk Fermentation (Rise)

• Cover and let the dough rise at room temperature for 4–6 hours, or until doubled.

• During this time, do stretch and folds every 30–45 minutes for the first 2 hours:

• Grab one side of the dough, stretch it up, and fold it over the center.

• Rotate the bowl and repeat 3–4 times.

4. Shape the Dough

• Gently turn the dough onto a lightly floured surface.

• Shape it into a round or oval loaf by folding the edges under itself.

• Place it seam-side up in a floured proofing basket or towel-lined bowl.

5. Final Proof

• Cover and refrigerate overnight (8–12 hours).

This slow fermentation improves flavor and texture.

6. Preheat & Bake

• Preheat your oven to 450°F (230°C) with your Dutch oven inside.

• Carefully remove the hot pot, place your dough inside (seam-side down), and score the top with a sharp knife.

• Cover and bake for 30 minutes.

• Remove the lid and bake another 15–20 minutes, until golden brown.

7. Cool & Enjoy

• Let your bread cool for at least 1 hour before slicing.

• Enjoy your first loaf of homemade sourdough — tangy, crusty, and full of character.

⸻

🌿 Helpful Tips:

• Use filtered or spring water — chlorine can inhibit yeast growth.

• For more tangy flavor, let the dough ferment longer or keep your starter slightly less fed before baking.

• Always bake on a hot surface (Dutch oven or stone) for best oven spring.