Sourdough: Starter, Baking, and Storing

Amanda

Sourdough baking is an ancient art that has made a major comeback in home kitchens. The tangy flavor, chewy texture, and natural fermentation process make it a rewarding and delicious way to bake. This guide will take you through everything you need to know about making and maintaining a sourdough starter, baking the perfect loaf, storing your bread, and some creative sourdough recipe ideas.

Creating and Maintaining a Sourdough Starter

A sourdough starter is a wild yeast culture that acts as a natural leavening agent. It takes about a week to establish, but once it's active, you can use it indefinitely with proper care.

Ingredients:

  • 1 cup (120g) whole wheat or all-purpose flour

  • 1/2 cup (120ml) filtered water (non-chlorinated)

Step-by-Step Instructions:

  1. Day 1: Mix flour and water in a glass or plastic container. Cover loosely and let sit at room temperature (70-75°F) for 24 hours.

  2. Day 2-7: Discard half of the starter and feed it with fresh flour and water (same amounts as above) every 24 hours.

  3. Signs of Activity: Bubbles, a tangy smell, and slight rising indicate healthy fermentation.

  4. Ready to Bake: By day 7, your starter should double in size within 4-6 hours of feeding. It is now strong enough to use in baking.

Maintaining Your Starter:

  • Daily Feedings (if kept at room temperature)

  • Weekly Feedings (if stored in the fridge; feed and let sit at room temperature for 6 hours before returning to the fridge)

How to Bake Sourdough Bread

Basic Sourdough Bread Recipe

Ingredients:

  • 500g (3 1/2 cups) bread flour

  • 100g (1/2 cup) active sourdough starter

  • 10g (2 tsp) salt

  • 350g (1 1/2 cups) water

Step-by-Step Instructions:

  1. Mix the Dough: Combine flour and water, mix into a rough dough, and let rest for 30 minutes (autolyse stage).

  2. Add Starter & Salt: Mix in sourdough starter and salt.

  3. Bulk Fermentation (4-6 Hours): Let dough rest in a covered bowl at room temperature. Stretch and fold the dough every 30 minutes for the first 2 hours.

  4. Shape the Dough: Gently shape into a round or oval loaf and place into a floured proofing basket.

  5. Final Rise (Overnight Proofing): Cover and refrigerate for 12-18 hours.

  6. Preheat Oven & Bake: Preheat oven to 475°F (250°C) with a Dutch oven inside. Place dough in the Dutch oven, cover, and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes until golden brown.

  7. Cool & Enjoy: Let the bread cool completely before slicing.

Storing Sourdough Bread

  • Room Temperature (Best for Freshness): Store in a paper bag or a bread box for up to 3 days.

  • Freezing (For Long-Term Storage): Slice and freeze in an airtight bag for up to 3 months. Toast slices directly from the freezer.

  • Reheating: Refresh stale sourdough by wrapping it in foil and baking at 350°F for 10 minutes.

Creative Sourdough Recipe Ideas

1. Sourdough Pancakes

  • 1 cup sourdough discard

  • 1 cup flour

  • 1/2 cup milk

  • 1 egg

  • 1 tbsp sugar

  • 1 tsp baking soda

  • Mix ingredients and cook on a greased skillet for fluffy, tangy pancakes.

2. Sourdough Pizza Crust

  • 250g flour

  • 100g sourdough starter

  • 150g water

  • 5g salt

  • 1 tbsp olive oil

  • Mix, ferment for 6 hours, roll out, and top before baking at 500°F.

3. Sourdough Crackers

  • 1 cup sourdough discard

  • 2 tbsp butter

  • 1 cup flour

  • 1/2 tsp salt

  • Roll thin, cut into squares, and bake at 350°F for 15 minutes.

With this complete guide, you’ll be on your way to mastering sourdough! Enjoy the journey of baking with natural fermentation and experimenting with new recipes.

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