Sourdough 101: Baking An Artisan Bread Loaf From Start(er) To Finish!

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

sourdough starter

💰Cheaper: store-bought yeast

Store-bought yeast is more accessible for quick baking.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Sugar is a cost-effective sweetener.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a budget-friendly option.

Feed the sourdough starter by discarding 2 ounces and adding enough distilled water to achieve a thick pancake batter consistency.

Mix the starter well to incorporate air and scrape down the sides of the jar to check the volume.

Let the starter sit at room temperature (around 70°F) until it is active and has tripled in size, about 4-5 hours.

Measure out 350 grams of water, 100 grams of sourdough starter, and 500 grams of unbleached all-purpose flour into a bowl on a digital kitchen scale.

Mix the ingredients together until you have a shaggy, sticky dough.

Cover the bowl with plastic wrap and let it sit for 30 minutes to allow the flour to hydrate.

After 30 minutes, measure out 12 grams of salt and mix it with a little water to dissolve.

Add the salt mixture to the dough and work it in until fully incorporated.

Let the dough sit for another 30 minutes.

Perform four series of stretch and folds every 30 minutes, gathering the dough, stretching it up high, and folding it over itself, turning the bowl each time.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens