- 500 grams all purpose
- 285 grams filtered water
- 150 grams sourdough starter
- 9 grams sea salt
- 2 to 3 hours before you start making the bread, feed your sourdough starter. I typically feed my starter 1/2 cup of flour and a 1/2 cup of water before I begin and stir it with a chopstick.
- In a large bowl add all the ingredients together and mix. I mix with a spatula until well combined and then knead with my hands for about 1 minute. Cover with plastic wrap and a towel for 30 minutes.
- After 30 minutes knead with your hands for one minute, flip the ball of dough over with the smooth side facing up, cover with a towel and set it aside to rise over night.
- When you are ready to bake the bread preheat the oven to 425f and place your dutch oven in the oven while the oven is preheating. Carefully take the dough out of your bowl and set on a lightly floured surface. Fold the dough in once from all three sides, carefully making sure you don’t press out too much of the air. Shape the dough in a ball or in the shape of a loaf depending on your dutch oven size. Flip the dough over and cover for 30 minutes while the oven is preheating.
- After 30 minutes place the dough on parchment paper, score your bread with a sharp utensil and carefully place into your dutch oven (with the parchment paper) with the lid on. Bake for 25 minutes.
- After 25 minutes, take the lid off and bake for another 20 minutes.
- Remove the bread from the dutch oven to cool.
- ½ cup flour, whole wheat or unbleached all-purpose (I like to use all-purpose)
- ⅓ cup water
- 1 glass jar, or bowl (about 32 ounces)
- 1 paper towel
- 1 rubber band
Start the process by adding ½ cup whole wheat flour and ¼ cup water to the jar. (If you need more flour to reach a pancake batter consistency, you can add up to ¼ cup more.)
THE FIRST FEEDING
Stir thoroughly and cover with a towel and rubber band. Let sit for 24 hours at room temperature. (Try to keep it in an area of your house that is somewhat warm. Very cool rooms tend to slow the action of a starter.)
After 24 hours, check the mixture for bubbles. If you see some, add ½ cup all-purpose flour and ¼-⅓cup water. If you don’t see bubbles, give it a stir and let sit 24 more hours.
THE SECOND FEEDING
Check for bubbles again. If you do see bubbles, remove half of the starter, add ½ cup all-purpose flour and ¼-⅓ cup water and stir thoroughly. Let sit 24 hours.
THE THIRD FEEDING
Remove half of the starter, and feed with ½ cup all-purpose flour and ¼ cup water, stirring thoroughly. Let sit 24 hours.
On days 4, 5, 6 you can feed it 2 times a day.
Continue this routine until the starter is consistently bubbling and doubling in size within 8 hours of each feeding.
How to care for your starter:
Feed your starter once a month with 1/2 cup of flour and 1/2 cup of water and stir until well combined. Leave the liquid in the starter and stir in with the flour and water. Leave the starter in the fridge when not using it. I like to label my starter with the last time I fed to help me remember.
Before you plan to bake, take the starter out 2 to 3 hours before baking, feed it and let it sit on the counter top. Once you start to see a lot of bubbles you know the starter is ready to use. You may also do the float test, take a teaspoon of the starter and place it in a cup of water, if it floats it is ready.
If you are feeding once a month and not using the starter as much, there are throw away starter recipes you can also do like waffles, cookies, pizza dough, etc.
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