Perfect Sourdough Bread At Home

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Make a sourdough starter by mixing equal parts whole wheat flour and warm water in a tall, sealable jar.

Whisk the mixture to remove clumps and scrape down the sides with a rubber spatula.

Cover the jar loosely to allow airflow and place it in a warm spot away from direct sunlight.

After 24 hours, feed the starter with 75 g of the starter, whole wheat flour, bread flour, and warm water.

Mix until smooth and scrape down the sides again.

Add a rubber band to mark the starter's height and cover it again.

Repeat the feeding process daily for 14 days until the starter is mature and tripled in size.

To make a leavon, mix warm water, bread flour, and whole wheat flour in a sealable jar.

Add 19 g of the mature starter to the mixture and whisk until smooth.

Cover and let it sit in a warm place for 3 hours.

Prepare the otto lease by mixing more flour and water to build the dough.

Cooking Techniques

Equipment Needed

Allergens