Since I started baking sourdough in November last year, I’ve had so many friends and family members ask me to teach them how to bake it too. As I live so far away from them and the fact that the process of making sourdough spans across a couple of days, it hasn't always been possible for me to do so. I’ve sent a random recipe and YouTube video to those interested, so I thought it would be fun and hopefully helpful to compile it all in one place. I’ll share what you’ll need to bake your first loaf, how I maintain my starter, my go to recipe and little tips that have made baking bread fit seamlessly into my weekly routine.
Items you’ll need:
a mixing bowl
unbleached flour (I use organic always) - you can use bread flour or plain. If you’re in the UK, use a bread flour as the protein content in the flour over there is slightly lower
filtered water
sea salt
weighing scales
a dutch oven
a sharp knife, lame or scissors (used to score the bread)
jar of active, bubbly starter
parchment paper
First, you’ll need to get your starter fed and bubbly. You could ask a friend for some of their starter or you could buy one and rehydrate it. I got mine from Ballerina Farm and loved getting a more mature starter to begin with, as when you make it from scratch it can take some time to develop enough to make your bread get super fluffy and rise well. There’s so many good videos on YouTube on how to create your own starter, and as I bought mine, I can’t speak on that process.
I use around 2 tablespoons of starter and then feed it around 130g of water and 150g of flour each time. This is enough starter for me to make two loaves and have a little left to feed again for next time. I usually make around two loaves a week for the two of us, maybe three if we’re using it for a recipe. So I’ll typically feed my starter twice a week and use it for bread and pancakes weekly. After I’ve fed it, I leave it on the counter for 12 hours or until it’s doubled in size, then I pop it in the fridge until I want to use it.
Recipe for one loaf:
125g bubbly starter
500g flour
370g water (this works for me in humid Florida, if you live in a drier climate, a little more water could work beautifully. In South Carolina, I am using 400g)
12g salt
Day One
Start by measuring out your starter (sometimes I use room temperature starter and sometimes it’s straight from the fridge, it works either way) and water in the same bowl, mix them together until they look ‘milky’. Don’t worry if it doesn’t mix completely, it will all get mixed when you add the flour! Measure out the flour and mix it in to the liquid. I start by using a spoon and then switch to using my hands when it gets too difficult to stir. Gently knead until all of the flour is incorporated, cover with a damp tea towel/cloth or plate and leave to rest for 30 minutes.
After the 30 minute rest is complete, add in the salt and use a little extra water (maybe 2 tbs or so) and knead the salt into the dough. Rest for another 30 minutes.
Next you’ll want to start the stretch and fold process. In the reel below, you can see the technique I use at this stage. Or check out Ballerina Farm, her highlight called sourdough shows the whole process which was so helpful to watch when I started! After you’ve folded the dough over itself (I tend to do about 4-6 folds each time), let it rest again for another 30 minutes. Repeat the stretch and folds 3-4 times, resting 30 minutes in-between.
If it’s helpful to see it this way..
stretch and fold
rest 30 mins
stretch and fold
rest 30 mins
stretch and fold
rest 30 mins
stretch and fold
note: if I end up making my bread late in the evening and I don’t have time to do four rounds of folding, I only do two and let the dough rest for just 15 minutes between folds. I’ve not noticed much difference in my loaves when I do this! They still turn out beautifully, rise well and taste so good. Sourdough really is just an experiment and you get to change the recipe/method to suit you! Don’t let the ‘rules’ scare you from starting because they’re really flexible.
After that, I put the dough it the fridge for it to proof overnight. A few times I’ve made a loaf in one day and haven’t left it to ferment for as long (it still turned out great!), but when I do leave it for a bit longer, it tastes delicious. This time in the fridge overnight is when the wild yeast are doing their thing and giving the bread that sour flavour.
Day Two
Now you’re ready to shape your loaf and bake! I set the oven to 450 F/ 232 C, put the dutch oven in and let it heat for around 40 mins or until the dutch oven is really hot. This makes sure that the loaf rises well. Then I’ll bring my dough out of the fridge after 20 minutes of the oven heating up. I do one pre shape, let the dough rest for 20 minutes and do a final shape. I usually put a little water on the surface before I tip the dough out of the bowl, just so it doesn’t get stuck and is easier to shape.
Next, I place the loaf on a piece of parchment and score the top before putting it in the oven. I like to put an ice cube in the dutch oven, underneath the parchment and bake for 35 minutes with the lid on and 10 minutes with the lid off. Aaaannnd there you have it! Your loaf will be done! I typically wait to eat any until its cool but sometimes a certain someone *cough…Judah* will slice it when it’s still hot. Apparently waiting until its cool means it cooks and the little bubbles stay intact. Either way, it will be delicious!
note: the reel above shows the way I shape my loaves and I also loved watching Mary Grace Bread as she posts such great videos on how to shape.
Videos I watched before I made my first loaf that helped me get my head around all of the steps:
I hope this little guide helped. If you have any questions, I’d please do reach out! Baking our own bread has been so much fun and one of my favourite things I’ve learned how to do in a long time. My sourdough routine feels like a grounding rhythm that I flow through each week that brings be so much joy.
Love,
Em xx
You've inspired me to start making my own sourdough this autumn, looks and sounds delicious!