The Easiest Sourdough Recipe I've Ever Made #sourdough #benstarrsourdoughmethod #sourdoughbread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour is more nutritious, while all-purpose flour is often cheaper.

Start with unfed sourdough starter that has a layer of liquid on top and stir it back in.

Measure out 113 G of sourdough starter into a bowl on a scale.

Add 340 G of filtered water to the starter and mix together.

Add 567 G of all-purpose flour to the mixture and combine using a dough hook, then switch to hands.

Add 20 G of kosher salt and mix until all ingredients are combined.

Coat the bowl with oil and swirl it around, then place the dough back into the bowl.

Cover the bowl with a wet towel and let it sit on the counter for 24 hours.

Pour the dough onto a not-so-lightly floured surface and shape it into a loaf.

Place the loaf onto parchment paper and zip up the bottom.

Let the loaf rise for about 90 minutes.

Score the top of the loaf before baking.

Bake at 425°F with the lid on for about 20 minutes, then remove the lid and bake for another 20 minutes.

Check the loaf; it should be crunchy and flexible.

Take the temperature of the loaf; it should reach 200°F.

If the loaf is a little gummy inside, consider cooking it for another 5 minutes.

Cooking Techniques

Equipment Needed

Dietary

Allergens