There are as many ways to create, feed, and bake with a starter as there are bakers in the world. The information you read here works well for me, but the “right” way to bake with sourdough is whatever works for YOU. Here you’ll find some basic instructions, once you master them you’ll be able to elaborate and modify according to your time, kitchen temperature and personal taste. Where to find a starter? You can make your own, you can buy on line, or ask a friend to share.
There are as many ways to create, nurture, and bake with a starter as there are bakers in the world. The information you read here works well for me, but the "right" way to bake with sourdough is whatever works for YOU. Here you'll find some basic instructions, once you master them you'll be able to elaborate and modify according to your time, kitchen temperature and personal taste.
- 1 cup ripe (fed) sourdough starter -
- 1 1/2 cups lukewarm water -
- 5 cups Unbleached All-Purpose Flour, divided -
- 2 1/2 teaspoons salt -
Combine the starter, water, and 3 cups (12 3/4 ounces, about 360 g) of the flour. Beat vigorously for 1 minute. Cover, and let rest at room temperature for 4 hours. Refrigerate overnight, for about 12 hours.
Add the remaining 2 cups (8 1/2 ounces, 241g) flour, and the salt. Knead to form a smooth dough. Cover with a plastic wrap or a wet towel.
Allow the dough to rise in a covered bowl until it's light and airy, with visible gas bubbles.
Gently shape the dough into two rounds or oval loaves, and place them on a floured parchment-lined baking sheet. Cover with lightly greased plastic wrap or an upside-down bowl, and let rise until very puffy, about 2 hours. Don't worry if the loaves spread more than they rise; they'll pick up once they hit the oven's heat. Towards the end of the rising time, preheat the oven to 425°F.
Spray the loaves with lukewarm water before moving to the hot oven. I usually bake in a dutch oven (see pics at the bottom) but you can use the baking sheet where you let the loaves proof (rise)
Bake the bread for 25 to 30 minutes, until it's a very deep golden brown. Remove it from the oven, and cool on a rack.
Using the dutch oven
For a brick oven effect, use a previously heated up dutch oven (at 450 F*), such as Staub or Le Creuset. and bake for 25/30 minutes, removing the lid for the final 5/10 minutes of baking.
Store bread, loosely wrapped in plastic, for several days at room temperature; freeze for longer storage.
modified recipe from https://www.kingarthurflour.com/