Sourdough 101
Sourdough bread—tangy flavor, chewy texture, and crispy crust, has captivated the hearts of bread lovers worldwide.
Unlike bread made with commercial yeast, sourdough relies on a fermented mixture of flour and water, known as a starter, to rise. This ancient method gives the bread its distinctive flavor but also offers health benefits. This guide and RecipeKick’s instructor Olivia Clulow will walk you through the process of creating your own sourdough bread, from starting a starter to pulling a beautiful loaf out of the oven.
Starting Your Sourdough Starter
Ingredients:
Einkorn flour (whole wheat flour)
Water
A liter size jar
Day 1:
Begin by mixing equal parts (by weight) of whole-grain flour and lukewarm water in a clean jar.
Stir until smooth, and loosely cover the jar with a lid or cloth. Place it in a warm spot with a stable temperature, around 68°F to 75°F. By Day 2 or 3, you should start seeing bubbles and an increase in volume, signs of fermentation.
Feeding Your Starter:
For the next 5-7 days, starting at day 3, you will feed your starter twice daily. Each day, discard about half of the starter and add fresh flour and water.
Feeding Ratio: Use a 1:1:1 ratio, meaning if you have 100 grams of starter, feed it with 100 grams of flour and 100 grams of water. As your starter matures, it will become more active and ready for baking.
The Fermentation Process
The fermentation process in sourdough is a delicate dance between bacteria and yeast found in your starter. This process not only allows the dough to rise but also breaks down gluten and phytates, making the bread easier to digest and the nutrients more accessible.
Creating Your Dough
Once your starter is bubbly and passes the “float test” (a small amount floats in water), it’s ready to be used in a dough.
Want the in-depth walkthrough of how to start your sourdough? Join Chef Olivia on RecipeKick.
Baking your sourdough
Active sourdough starter
Flour (bread flour works well for its high protein content)
Water
Salt
Mixing: Combine your ingredients, starting with a mixture of starter, water, and most of the flour. Let it rest for about 30 minutes to an hour; this process is called autolyse, which helps gluten development.
Kneading: After the autolyse, add salt and knead your dough until it becomes smooth and passes the windowpane test, indicating good gluten development.
Bulk Fermentation: Let the dough rise at room temperature. This step can take anywhere from 4 to 12 hours, depending on the temperature and your starter’s activity. During this stage, perform a series of stretches and folds to strengthen the dough.
Shaping: After the bulk fermentation, it’s time to shape your dough. Gently form it into your desired shape, being careful not to deflate all the gasses. Place the shaped dough into a well-floured banneton (proofing basket) or a bowl lined with a clean kitchen towel and lightly floured.
Proofing: The dough needs to proof, which can take a few hours at room temperature or overnight in the refrigerator. This slow fermentation will develop more flavor.
Baking:
Preheat your oven to 450°F-500°F with a Dutch oven inside. Once heated, carefully place your dough into the Dutch oven, score the top with a sharp blade to control the expansion, and cover with the lid. Bake for about 20-25 minutes with the lid on, then remove the lid and bake for another 20-25 minutes until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom.
Cooling and Enjoying
Allow your sourdough loaf to cool on a wire rack for several hours before slicing. This waiting time ensures the interior finishes cooking and sets the crumb structure.
Creating sourdough bread is a labor of love that rewards patience and practice. Embrace the process, learn from each bake, and enjoy the delicious results of your dedication. Happy baking!
Want the in-depth walkthrough of how to proof, shape, bake, serve and jazz up your sourdough? Join Chef Olivia on RecipeKick.
