If you’re like me you’ve been bombarded with sourdough posts, sourdough TikTok’s, sourdough Instagram posts, etc. Well consider me influenced! I decided a few weeks ago to purchase a sourdough starter from someone local to me and my love for the craft was INSTANT. My first loaf was left a bit more to be desired but the more I practiced, the better I got!
What is Sourdough?
Sourdough bread is unique due to its natural fermentation method. Instead of using store-bought yeast, it employs wild yeast and lactic acid bacteria from the environment. These microorganisms are nurtured in a mixture known as a sourdough starter, which contributes to the bread's signature tang and texture.
Making sourdough combines art and science. Different factors like temperature, hydration, and fermentation time can affect the final product. A study from the University of Leeds found that sourdough can retain its freshness for up to 30% longer than traditional bread. By understanding how these elements work together, you’ll improve your chances for success.
Getting Started: The Sourdough Starter
The sourdough starter is ALIVE. Seriously, it lives. You must feed it regularly and care for it for it to flourish and reward you with delicious bread, crackers, pancakes, etc. My sourdough starter began in a mason jar but now lives in a much bigger container. After discarding what I must, I feed it approximately 3/4 to 1 cup of flour with about 1/2 to 3/4 cup of water. (Honestly? I eyeball it but it’s been working for me.) Your starter should resemble a pancake-like batter. I draw a little mark on my container and make sure it rises well. The sign that it's ready is a good rise! You can also do the water test. Simply get yourself a glass or bowl of water and put some of your starter in it; if it floats, you’re good to go!
Tips for Maintaining Your Starter
Feeding Schedule: Keep a consistent feeding schedule. Daily feedings work best if your starter stays at room temperature. If you choose to refrigerate it, weekly feedings are sufficient. I keep my starter on my counter and feed it before I go to bed..
Hydration Levels: A common feeding ratio is 1:1:1 (flour:water:starter) by weight. You may tweak it depending on your specific baking preferences.
Signs of Readiness: Your starter is ready when it doubles in size within 4-6 hours of feeding and has a pleasant, sour aroma. Another thing you can do is the float test.
Mixing and Kneading the Dough
With a thriving starter, the next step is creation! This is the best part. Is it time consuming? Yes but honestly? I find it relaxing.
Ingredients Needed
Gather these key ingredients/ items:
Active sourdough starter
Water
Bread flour (or flour of your choice)
Salt
Kitchen scale
Dough whisk (if you have one)
The Dough Process
Mixing:
Place a large bowl on your scale and zero it out.
Add 250 grams of active starter and zero your scale out again.
Now add 725 grams of warm FILTERED water (I heat mine up in the microwave a little bit since my filtered water is from my refrigerator).
Mix that together really good. It should almost look like a milky consistency.
Zero your scale out again and add in 25 grams of salt.
Zero out again and add your UNBLEACHED flour, 1000 grams and mix all together. You can use your dough whisk or your hands. I end up using both. You're going to mix it together until you have a shaggy dough. (Yes, it will be sticky, that's okay!) Cover your bowl with either a plate or kitchen towel and let it rest for one hour.
Stretch and Folds:
After the hour, you're going to perform your first set of stretch and folds. This can be done by taking one side and pulling it up and then fold it over. You are going to repeat this process until you've gone around the bowl. (Should be 4 stretch and folds but for this first round do 8-10 to really strengthen the dough.)
Next, cover your bowl again and repeat this action again after 30 minutes. Repeat the stretch and fold process for a total of 4 times (over the course of 2 hours, every 30 minutes).
Bulk Fermentation
Now that your stretch and folds are complete you are going to want your dough to rest. Do this by letting it rest on your countertop for at least 2 hours. After your two hours you should see growth, if you don't, let it sit for more time. If it's risen, its ready to shape.
Shaping and Proofing
Flour your surface area and take your dough out. (It should come out easy) You can break apart the dough into the sizes you wish to use. (Two large loaves or smaller ones) Once you have your dough separated you are going to stretch it out into a rectangular shape, take one side and fold it up to the center and take the other side and do the same (making a trifold), repeat that process and you end up with a folded ball-like shape. Next you are going to push that ball out (on your floured surface) and in (follow a candy cane like shape), this helps create tension. Do this same action for each piece of dough. Then flip it over and put it into your floured banneton (or basket). Pinch the ends of the dough so it's all folded together.
Once you've done this you can either leave it again on your counter covered for another 2 hours or put it into the fridge covered with a dampened tea towel to continue the process of bulk fermentation.
Scoring
If you chose to leave your dough in the fridge, keep it in there for at least 12 hours. Once it's ready, take it out and place it on a piece of parchment paper. Using a sharp knife or scoring tool, score the top of your bread (get creative!). This technique allows for controlled expansion and adds a decorative touch.
Baking Your Loaf
You can either use a Dutch oven or a baking sheet to make your bread. You are going to preheat your oven to 500°F (with your Dutch oven inside and let it sit in there preheated for around 20 minutes). Next add your dough, cover with the lid and bake for 35 minutes. Next take off the top of the Dutch oven and drop the oven temperature down to 425°F and bake for another 10 minutes.
Embracing the Art of Sourdough
Baking sourdough is not just about following steps; it's an enriching journey that allows you to unleash your inner chef. With just a few basic ingredients and techniques, you'll craft scrumptious loaves bursting with flavor and personality.
Remember, the path to mastering sourdough involves practice and patience. Don't be discouraged by early setbacks. Each loaf offers insights that will enhance your baking skills over time.
As you begin your sourdough adventure, relish the process, enjoy the wonderful smells as your bread bakes, and take pride in tasting your own homemade creations. Happy baking!
If you are local to the Ocean County area and are interested in sourdough starter, I do have it available for purchase. It is $10 for a mason jar. Order here.
Also stay tuned! I'll be co-hosting a Sourdough Class with a date TBD!
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