Sourdough Bread

Here’s a simple and delicious sourdough bread recipe for you to try!

Ingredients:

For the starter:

• 1/2 cup (60g) whole grain flour (rye or whole wheat)
• 1/2 cup (120ml) warm water
• 1 tbsp honey or sugar (optional, helps to feed the yeast)

For the dough:

• 1 cup (240g) sourdough starter (fully active)
• 3 1/2 cups (420g) all-purpose flour
• 1 1/2 tsp salt
• 1 1/4 cups (300ml) water (lukewarm)

Instructions:

Day 1: Make the Starter

1. Combine flour and water: In a glass or plastic container, mix the whole grain flour and warm water. Stir to combine. Cover loosely with a lid or cloth and leave it at room temperature.
2. Feed your starter: For the next 5-7 days, “feed” your starter daily by adding equal parts of water and flour (about 1/4 cup each). Stir it in, then cover again. After a few days, you should start seeing bubbles and the starter should begin to smell tangy.

Day 7 (or once the starter is active): Make the Dough

1. Prepare the dough: In a large bowl, combine the 1 cup of sourdough starter with the water. Stir in the flour and salt until a shaggy dough forms.
2. Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, or until smooth and elastic.
3. First rise: Place the dough in a greased bowl, cover with a damp towel or plastic wrap, and let it rise for 4-6 hours at room temperature. It should double in size.
4. Shape the dough: Once risen, gently deflate the dough, then shape it into a round or oval loaf. Place the shaped dough onto a floured surface or a proofing basket lined with a floured towel.
5. Second rise: Let the dough rise for 2-3 hours at room temperature or refrigerate overnight for a slower fermentation.

Baking the Bread:

1. Preheat your oven: Place a Dutch oven or a heavy pot with a lid into the oven and preheat it to 450°F (230°C) for 30 minutes.
2. Score the dough: Once the oven is hot, carefully turn the dough out onto a piece of parchment paper. Score the top of the dough with a sharp knife or razor to help it expand while baking.
3. Bake the bread: Transfer the dough with the parchment paper into the preheated pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 20-25 minutes until the bread is golden brown and has a hollow sound when tapped on the bottom.
4. Cool: Let the bread cool on a wire rack for at least an hour before slicing.

Enjoy your fresh, homemade sourdough bread! The longer you let it cool, the better the flavor and texture will develop.