Homemade Sourdough

Let’s talk homemade sourdough. I know it’s a 2020 flash back but honestly, homemade sourdough is incredibly easy and way better than what you’re paying for in the grocery store. 

It’s easy but it does take time. With that said, the time is mostly waiting on the starter to do the work. 

It will take two (2) or three (3) days to make a loaf, depending on two (2) things: How long you let it ferment and/or how long you let it rest.

What you need besides eatable ingredients:

• Dutch oven, I purchased this one (4.5) on Amazon
• Tea towels
• Parchment paper

Ingredients:

• 3 1/2 cup (475 grams) all purpose flour
• 1/2 cup (100 grams) active and bubbly starter
• 1 1/3 cup (325 grams) water- I use warm water heated in the kettle
• 2 teaspoons (10 grams) salt

Instructions Day One:

• Feed your starter 4-12 hours before starting the sourdough, make sure it’s active and bubbly.
• Once your starter is active combine the above ingredients (flour, starter, water, and salt).
• Mix together with your hands for best results.
• Cover with plastic wrap or a lid and allow it to rest for 30 minutes.
• Stretch and fold (rather than knead).
  • Grab each edge of the sourdough and pull up stretching it out as you pull the sourdough up, you may have to bounce the sourdough to achieve this. Place the sourdough in your hands back in the center, turn the bowl a quarter and repeat two (2) more times. This is one (1) round.
  • Cover and complete two (2) more rounds of stretch and fold 30 minutes apart.
• Once three (3) rounds are complete, cover with a lid, damp tea towel, or plastic wrap; allow the dough to ferment in a warm place (I use my second oven) until it doubles in size, 6-12 hours.
  • Mine has yet to double in size, so I leave it for 12 hours.

Instructions Day One (6 hour fermentation) or Two (12 hour fermentation):

• Place sourdough on clean work surface lightly dusted with flour.
• Fold the sourdough onto itself and roll up.
• Then shape it into a ball.
• Optional- Let the sourdough set for 15-20 minutes uncovered to prevent sticking to the tea towel over night.
• Place the sourdough upside down (on your floured surface) and shape into a loaf. If you are unsure just fold two opposite sides to the middle and pinch together to make a seam.
• Transfer to a bowl with floured tea towel (I use tupperware with a lid).
  • If you did the optional step you would place that surface down to prevent sticking.
• Cover with plastic or the tupperware lid and let rest for 12-15 hours in your refrigerator or 3-4 hours on the counter.

Instructions Day Two (3-4 hour rest) or Three (12-15 hour rest):

• Preheat your dutch oven to 500 for one (1) hour.
• Remove sourdough from refrigerator and place on parchment paper.
• Score with razor blade or knife.
• Transfer the parchment paper (with sourdough) into your dutch oven.
• Place lid on top and cook for 20 minutes.
• Remove lid, adjust temp to 475 and cook for 15-20 additional minutes.

Pro tip(s):

• Don’t over complicate the process, there’s a lot of steps but it’s not difficult- it’s just bread!
• Add salt to the bottom of your dutch oven (under the parchment paper) to prevent burning.
• Your starter and your bread may not double in size, especially for my coastal people.
• If your family consumes a lot of bread, prep two (2) loafs to cook a separate times.

Enjoy, tag me (@jeanajuice), and check out more recipes here.🌱