Let’s talk savvy sourdough for a minute. Almost everywhere you look, there’s a new recipe to try or new gadget to buy to help you make the best sourdough bread. I have even jumped onto the sourdough bandwagon. I mean, why not; it’s cheap, easy, tasty and better for you.
Like most things in baking, there are a few kinks to work out to get the best-tasting product and I’ll share what I’ve learned to give you a jump start.
Start by buying name brand unbleached flour. I’ll be honest: When I started making sourdough, I used store brand flour and it made good enough bread but I wanted great bread.
At first, I thought maybe some of those gadgets and gizmos would help; nope. It’s not what you do to your bread, it’s what you put in your bread! Trust me, not all flour is the same. Save your money and buy name brand flour, not the fancy gadgets, and you too can have the tastiest bread on the block. Now that’s baking savvy!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Sourdough Starter
Total time: 7 days
- Digital kitchen scale
- Name brand unbleached all-purpose flour
- Warm water
- Glass bowl
- Silicone spoon
- Mason jar
- Day 1: In glass bowl, stir 50 grams flour and 50 grams warm water. Let sit at room temperature, covered.
- Day 2: Add 50 grams flour and 50 grams warm water to bowl. Stir and let sit at room temperature, covered.
- Day 3: Discard half the starter. Add 100 grams flour and 100 grams warm water. Stir and let sit at room temperature, covered.
- Day 4: Discard half the starter. Add 150 grams flour and 150 grams warm water. Stir and let sit at room temperature, covered.
- Day 5: Discard half the starter then pour remaining starter into Mason jar. Add 150 grams flour and 150 grams warm water. Stir and let sit at room temperature, covered.
- Day 6: Discard half the starter. Add 200 grams flour and 200 grams warm water. Stir and let sit at room temperature, covered.
- Day 7: Place warm water in bowl and add spoonful of starter to water. If it floats, it’s ready to make bread. If it sinks, repeat Day 6 instructions. If not floating by Day 10, throw out and start over.
Tips: If making bread every day, starter will need fed every day. If not making bread every day, starter can stay at room temperature and be fed every other day. If starter can’t be fed, it can be safely stored in refrigerator up to 10 days, covered, without feeding.
To measure correctly, place empty bowl on scale then clear to zero before each measurement.
Plain Sourdough
- 330 grams warm water
- 90 grams sourdough starter
- 10 grams salt
- 525 grams name brand unbleached all-purpose flour
- In medium bowl on zeroed out digital kitchen scale, combine warm water, sourdough starter and salt. Stir well then add flour. Using silicone spoon, mix dough to sticky ball. Let rest, covered, about 45 minutes.
- Pull dough from bottom and stretch to top of dough ball. Repeat around entirety of dough ball a few times then cover. Repeat process four times then cover and let sit at room temperature at least 6 hours but no more than 14 hours. Dough should double.
- Sprinkle flour on counter then spread dough flat on floured surface. Fold dough from sides then turn and roll into ball. Place on parchment paper and put back in bowl 1 hour.
- Heat oven to 500 F with uncovered Dutch oven inside.
- Using sharp knife, score dough then place parchment paper and dough in Dutch oven. Cover with lid and bake 20 minutes then remove lid and lower temperature to 475 F for 25 minutes. Internal temperature should reach 195-205 F. Let rest at least 1 hour before cutting and serving.