How to make simple, classic sourdough bread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Feed your sourdough starter the night before and let it sit for 4 to 6 hours until bubbly.

In a large mixing bowl, add 125 g of active bubbly sourdough starter.

Add 735 g of lukewarm water to the bowl and whisk until well combined.

Add 25 g of flaky kosher salt to the mixture.

Add 1000 g of all-purpose flour and mix with a spoon until combined, then finish mixing with your hands to form a sticky, shaggy dough.

Cover the bowl with a damp kitchen towel and let it rest for 1 hour.

After 1 hour, perform the stretch and fold process by pulling portions of the dough upwards and folding them back over the dough.

Cover the dough again with the damp towel and let it rest for another 30 minutes.

Repeat the stretch and fold process three more times, for a total of four times over the course of 2 hours.

After the final stretch and fold, cover the dough with the damp towel and place it in a warm spot to rise for 4 to 8 hours, until it has doubled in size.

Cooking Techniques

Equipment Needed

Dietary

Allergens