STEP-BY-STEP SOURDOUGH FOR BEGINNERS: How to Make Sourdough Starter & Sourdough Bread

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

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

Start by making sourdough starter in a glass jar.

Weigh out 50 g of water and 53 g of flour, mix them together, and cover the jar.

Let the sourdough starter sit for 24 hours.

On day two, discard some starter and add 50 g of the starter, 52 g of water, and 52 g of flour, mix, and cover.

Repeat this feeding process for 7 days until the starter is bubbly and active.

To make the bread, start with 330 g of lukewarm water in a bowl.

Add 100 g of active sourdough starter and 10 g of fine baking salt to the water.

Mix in 450 g of all-purpose flour until fully absorbed, using your hands.

Cover the bowl with plastic wrap or a damp cloth and let it sit for 30 minutes.

After 30 minutes, perform the first lift and fold process by lifting each corner of the dough and folding it into the center.

Repeat the lift and fold process every 30 minutes for a total of three to four times over 1.5 hours.

After the final fold, shape the dough gently and place it in a floured proofing basket.

Let it rest on the counter for an hour before placing it in the fridge overnight.

Bake the bread in a Dutch oven after it has rested in the fridge.

Cooking Techniques

Equipment Needed

Dietary

Allergens