I’ve recently gotten super into the idea of a homestead, but since I live in the suburbs of San Diego and don’t exactly have the know-how to grow all my own food, I figured I should start with something easy like sourdough.
After a lot of trial and error, I finally hit my stride and figured out how to work with the variables. This recipe has become my go-to. It’s simple, reliable, and results in a beautiful, flavorful loaf every time. Let’s get started!
Ingredients:
- 50 grams active sourdough starter (1/4 cup)
- 350 grams warm water (1 1/3 cups + 2 tablespoons)
- 500 grams all-purpose or bread flour (4 cups and 2 tablespoons)
- 10 grams salt (1 1/2 teaspoons)
Instructions:
- Combine Wet Ingredients: In a large bowl, combine the sourdough starter and warm water. Stir until the starter is fully dissolved.
- Add Dry Ingredients: Add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-6 hours, or until doubled in size.
- Shape the Loaf: Gently shape the dough into a tight round loaf.
- Second Rise: Place the shaped dough in a floured Dutch oven, cover, and let rise for 1-2 hours, or until it fills the pot.
- Bake:
- Preheat your oven to 500°F (260°C).
- Place the covered Dutch oven in the preheated oven and bake for 30 minutes.
- Reduce the oven temperature to 450°F (230°C), remove the lid from the Dutch oven, and bake for an additional 10 minutes, or until the loaf is golden brown and sounds hollow when tapped.
- Cool: Let the loaf cool completely on a wire rack before slicing.
Tips for Sourdough Success:
- Feed Your Starter Regularly: Keep your sourdough starter active by feeding it regularly. That means once a day if kept on the counter, and about once a week if kept in the fridge.
- Use Quality Ingredients: Good quality flour and water can make a big difference in the flavor and texture of your bread.
- Don’t Overproof: Overproofing can lead to a dense, gummy loaf.
- Experiment with Different Flours: Try using different types of flour, such as whole wheat or rye, to add flavor and nutrients to your bread.
- Have Patience: Sourdough baking takes time and patience. Don’t rush the process like I tried to in the beginning!
I hope you enjoy this simple, delicious sourdough recipe. Happy baking!
Xx,
Megan
