The Forgiving Sourdough Recipe
The Scoop
I love to make sourdough bread from my own starter. I have done it for years but over time created my own version. All the recipes I have read and used came across as if it was rocket science. I assure you; it is not. I can give you the process in bullets. Each time you make it you will see what works best for you and over time you will have your own recipe.
The Starter
You can buy a starter or make your own like I do. Meet Sherlock and Watson. I love to name my starters. I had two going for a while because I was making so many things. When I am done baking for a while, I feed it put a snug lid on and pop in the refrigerator. It will keep almost indefinitely there. When I’m ready to use it, I take it out, feed it and usually within a few hours or a day it is vigorous and ready to go again.
Start with 1/2 cup of lukewarm distilled or filtered water and 1/2 cup of organic whole wheat flour. I use mason jars but any glass container will work. You want to see it grow so clear glass is best.
Stir well and lightly cover. I use the jar lid laying on top not tightened.
Once a day stir well and then discard 1/2 of the starter and then feed with 1/2 cup of lukewarm distilled or filtered water and 1/2 cup organic unbleached all-purpose flour. Stir well and cover.
Continue each day until you see activity. Bubbles, big and small and expansion. It will start to smell like alcohol too. Good! I have had it take one week to three weeks to get to this point. Don’t give up because the environment influences the outcome.
Once your starter is active with bubbles and the good fermentation smell, start dividing and feeding twice a day. About 12 hours apart. I do mine morning and evening.
One day soon you will see your starter double in just a few hours. That is when the magic happens. I use a rubber band around my jar to judge when it doubles.
The Bread
The morning I want to make my bread I feed my starter as usual. In two to three hours, I will see that it has doubled. Here is my recipe.
Ingredients:
1/2 cup starter,
1 1/2 cups lukewarm distilled or filtered water,
2 1/2 teaspoons salt
4 cups organic unbleached all-purpose flour
Instructions:
Phase 1
1/2 cup starter mixed with 1 1/2 cups lukewarm distilled or filtered water. Mix until dissolved.
Add 2 1/2 teaspoons of salt and 4 cups organic unbleached all-purpose flour.
Mix until it all sticks together. It will be a big sticky blob. You will think it is too wet, but it is not.
Cover with a damp dish towel and wait 30 minutes.
Phase 2
Grab a side of the dough and pull up to stretch and bring back down. Do it 4 to 5 times. Cover and let rest another 30 minutes.
Do this four times in total. This makes your bread light and airy. And each time you do it your dough will become less sticky and smoother.
After your fourth-round cover and let it set for 8 to 10 hours. Until it has a good rise and you may see a big air bubble or two. Good sign indeed!
Phase 3
Put the dough on a lightly floured surface and fold it into itself a few times creating a slightly firm ball. Then take your dough and place it on a clean lightly floured dish towel in a bowl seam side up. I use the same bowl that I was using all along. No need to dirty up more dishes.
Cover your dough with the ends of the dish towel and put a dish or plastic over it lightly to keep it moist but not totally block out the air.
Put it in the refrigerator for the night. This really does make the bread turn out nicer.
Phase 4
Preheat your oven with a Dutch oven including lid in it, to 450 degrees.
Take the dough out of the refrigerator and turn it over onto parchment paper.
Using a sharp knife score a big X across the top. This will make it so pretty!
Put your dough with the parchment paper into the hot Dutch oven. Put the lid back on and put into the oven.
Bake 30 minutes then remove the bread from the oven and then from the Dutch oven. Turn the oven down to 400 degrees.
Put the bread still on the parchment paper back into the oven and bake another 15 minutes until golden brown.
Remove and let cool on a wire rack for at least one hour.
The temperatures you use can vary up or down 25 to 50 degrees. This is what works for me. Some use much higher heat but I find the bottom gets too dark. You will learn what works for you.
Benefits
I used AI to summarize research on sourdough bread made at home. Store bought sourdough bread usually is not pure with many additives that negate the positives. I read the labels carefully if I buy from a store.
potential health benefits:
Improved Digestion:
The fermentation process in sourdough bread creates beneficial probiotics and lactic acid, which can improve gut health and digestion.
Increased Nutrient Absorption:
The fermentation process also breaks down phytic acid, an antinutrient that inhibits mineral absorption. Sourdough bread is richer in absorbable nutrients like iron, magnesium, and zinc.
Lower Glycemic Index:
Sourdough bread has a lower glycemic index compared to other breads, meaning it causes a slower rise in blood sugar levels. This can be beneficial for individuals with diabetes or prediabetes.
Reduced Preservative Content:
Unlike commercially produced breads, sourdough bread typically contains fewer preservatives and additives.
Serotonin Production:
The fermentation process produces tryptophan, an amino acid that is a precursor to serotonin. Serotonin is a neurotransmitter that plays a role in mood regulation.
Other Health Benefits:
May help boost the immune system
Contains beneficial bacteria that may promote overall well-being
May be a good source of prebiotics, which feed the beneficial bacteria in the gut
It's important to note that the health benefits of sourdough bread may vary depending on the ingredients used and the fermentation process. Choosing whole-grain sourdough made with natural leaven and minimal additives can maximize its potential health benefits.
Sourdough bread making is very forgiving and almost everyone has their own ways of making it. I love to explore ways to make it better. I do two at a time since I am already there! Ha ha! I made it in a bread pan last week. It was yummy but had a different texture. Perfect for slicing for sandwiches.
Share your tips and tricks with us. This is a hobby and an art so you love to make it or you don’t! I know for sure I love it!
Thanks for stopping by!
Peace!
