Instructions


 

Sourdough Starter & Bread Making Guide


Activating Your Sourdough Starter:

  • Add all of the starter to 50g of water and 50g of flour and mix (if dried allow to soak for 30 minutes) This mixture is now your starter.
  • Cover loosely allowing it to breathe, leave at room temperature for up to 24 hours. You should see some bubbles on the surface and it may increase in size.
  • If Not Bubbling or very few bubbles after 24 hours, watch the activation and troubleshooting video below or contact me

Maintaining Your Starter:

  • Feed daily if keeping at room temperature with 50g of starter, 50g of water and 50g of flour and mix. Your starter should be bubbly and you may see an increase after 6-8 hours.
  • Use any leftover starter for recipes like pancakes, or discard if desired.
  • Feed weekly if storing in the fridge as per the above.
  • Starter can also be frozen and stored for up to 12 months, no feeding required.

Using Your Starter – The Build Feed:

  • Add 50g of starter to 100g of flour and 100g of water. Your starter should be bubbly and almost doubled in size 6-8 hours after feeding.
  • After using some for your bread recipe, save the remaining starter and feed again to maintain.

Basic Sourdough Bread Recipe (Low Hydration for Beginners):

 

200g active starter

500g bread flour

300g water

10g salt

 

Bulk Fermentation:

  • Combine all ingredients in a bowl, cover, and leave for 30 minutes, Then stretch and fold the dough 4 times, turning the bowl a quarter turn each time. Leave to rest for 30 minutes.
  • Repeat stretching and folding 3 more times, every 30 minutes.
  • Cover and leave at room temperature for up to 12 hours. Depending on the temperature of the room, you want to see the dough double in size.

Shape the Loaf:

  • Shape the dough into a ball and leave to rest for 1 hour, reshape and place it in a floured proving basket (smooth side down).
  • Cover and prove for 3-4 hours at room temperature, or overnight in the fridge.

Bake:

  • Carefully place the dough into a preheated dutch oven or on a baking tray (smooth side up).
  • Bake at 230˚C/450˚F/Gas Mark 8 for 35-45 minutes. Reduce the temp if you like a softer crust after 25 minutes.
  • Remove the lid after 25 minutes if using a dutch oven.
  • The bread is done when it sounds hollow when tapped on the bottom.

This video has a slightly different recipe but is a great guide to understanding the process!