YOUR FIRST SOURDOUGH (Sourdough Bread For Complete Beginners)

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

At 9 PM the night before baking, measure 100 grams of room temperature water into a high-sided vessel.

Add 25 grams of ripe sourdough starter and 100 grams of all-purpose flour to the water.

Stir everything to combine until it looks like thick gloppy pancake batter.

Cover the vessel and let it ferment on the countertop overnight.

12 hours later, check the leaven; it should smell sweet and slightly acidic. Perform the float test to ensure it's ripe.

Measure 310 grams of water at 92°F (33°C) into a mixing bowl.

Add 200 grams of the overnight leaven to the bowl, reserving 25 grams to perpetuate the starter.

Add 400 grams of all-purpose flour, 50 grams of whole grain wheat flour, and 12 grams of salt to the bowl.

Stir the mixture with a sturdy spoon until it forms a shaggy mess.

Switch to using a wet hand to combine the dough by pinching, turning, and folding for about 2-3 minutes.

Cover the bowl and place it in a warm spot (like an oven with the light on) for bulk fermentation.

After 30 minutes, perform the first strength-building fold by grabbing a large piece of dough from the side and stretching it out.

Cooking Techniques

Equipment Needed

Dietary

Allergens