Recipe For Sourdough Bread Starter

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7 hours ago This was my first successful sourdough starter! I made this on Friday, kept it in the oven with just the oven light on, and that made a nice warm little womb for this starter! :-) …

Rating: 5/5(307)
Calories: 62 per serving

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4 hours ago Directions. In a covered 4-qt. glass or ceramic container, mix flour and yeast. Gradually stir in warm water until smooth. Cover loosely with a …

Rating: 5/5(8)
Total Time: 10 mins
Servings: 3
Calories: 19 per serving
1. In a covered 4-qt. glass or ceramic container, mix flour and yeast.
2. Gradually stir in warm water until smooth.
3. Cover loosely with a kitchen towel; let stand in a warm place 2-4 days or until mixture is bubbly and sour smelling and a clear liquid has formed on top. (Starter may darken, but if starter turns another color or develops an offensive odor or mold, discard it and start over.) , Cover tightly and refrigerate starter until ready to use.
4. Use and replenish starter, or nourish it, once every 1-2 weeks.

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5 hours ago Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and …

Rating: 4.4/5(457)
Calories: 440 per serving
Total Time: 120 hrs
1. Day 1: Combine the pumpernickel or whole wheat flour with the cool water in a non-reactive container. Glass, crockery, stainless steel, or food-grade plastic all work fine for this. Make sure the container is large enough to hold your starter as it grows; we recommend at least 1-quart capacity.
2. Stir everything together thoroughly; make sure there's no dry flour anywhere. Cover the container loosely and let the mixture sit at warm room temperature (about 70°F) for 24 hours. See "tips," below, for advice about growing starters in a cold house., Day 2: You may see no activity at all in the first 24 hours, or you may see a bit of growth or bubbling. Either way, discard half the starter (113 grams, about 1/2 cup), and add to the remainder a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) cool water (if your house is warm); or lukewarm water (if it's cold).
3. Mix well, cover, and let the mixture rest at room temperature for 24 hours., Day 3: By the third day, you'll likely see some activity — bubbling; a fresh, fruity aroma, and some evidence of expansion. It's now time to begin two feedings daily, as evenly spaced as your schedule allows. For each feeding, weigh out 113 grams starter; this will be a generous 1/2 cup, once it's thoroughly stirred down. Discard any remaining starter., Add a scant 1 cup (113 grams) King Arthur Unbleached All-Purpose Flour, and 1/2 cup (113 grams) water to the 113 grams starter. Mix the starter, flour, and water, cover, and let the mixture rest at room temperature for approximately 12 hours before repeating., Day 4: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6., Day 5: Weigh out 113 grams starter, and discard any remaining starter. Repeat step #6. By the end of day #5, the starter should have at least doubled in volume. You'll see lots of bubbles; there may be some little "riv
4. Once the starter is ready, give it one last feeding. Discard all but 113 grams (a generous 1/2 cup). Feed as usual. Let the starter rest at room temperature for 6 to 8 hours; it should be active, with bubbles breaking the surface. Hate discarding so much starter? See "tips," below., Remove however much starter you need for your recipe — typically no more than 227 grams, about 1 cup. If your recipe calls for more than 1 cup of starter, give it a couple of feedings without discarding, until you've made enough for your recipe plus 113 grams to keep and feed again.

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2 hours ago A homemade sourdough starter is a bread baker's pantry staple — though it does take some tending. Here our method for getting one going …

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7 hours ago This is your basic Sour Dough bread starter to be used over and over again. Look for the sour dough bread recipe to make use of this …

Rating: 5/5(64)
Total Time: 96 hrs
Category: Sourdough Breads
Calories: 998 per serving
1. Dissolve yeast in 1/2 cup warm water, rest for ten minutes.
2. Mix in flour, sugar& remaining water.
3. Allow to stand, loosely covered, in a warm place for 3 or 4 days. Use a large (preferably ceramic) bowl as it will rise considerably.
4. Every time the batter is used to make a product set aside 1 cup to be used as a"starter" for another batch.

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9 hours ago Homemade sourdough bread begins with a sourdough starter. Bakers are known to covet a healthy starter and care for it like a treasured family heirloom. If you haven't made a sourdough starter before, this easy recipe is an excellent place to begin.

Rating: 3.9/5(180)
Total Time: 5 mins
Category: Bread, Ingredient
Calories: 63 per serving

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5 hours ago Snag 4 oz. of our sourdough starter and try your hand at replicating our classic west side sourdough loaf from the comfort of our own kitchen! Care guide and bonus recipe for our sourdough crackers included. Pick up at our café, 402 Connecticut St. on Thursday, December 23rd from 10am-4pm.

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Just Now Overnight Sourdough Bread recipe is the perfect recipe to learn baking with a sourdough bread starter. Our step-by-step instructions and …

Ratings: 116
Calories: 100 per serving
Category: Bread
1. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. Cover the bowl with plastic wrap and let the dough rest for 30 minutes.
2. Stretch and fold the dough into the bowl several times for about a minute. Cover and leave it out on the counter overnight, 6 to 8 hours. In the morning it will have doubled in volume at least.
3. Pre-heat the oven to 240/250C (I preheat to 475°F and place your lidded pot inside to heat up. You can use an enamel dutch oven or aluminum roaster. You can also put the dough into a cold pot.
4. Dust your counter with flour. I use a rimmed baking sheet lined with parchment paper and then dusted with rice flour. It makes it easy to pick up the dough. Scrape the dough out onto the counter. Don't punch it down. You want to keep as many of those bubbles as you can.

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8 hours ago Timeline For Making This Bread. This timeline, from Artisan Sourdough Bread Made Simple, is based on you making this bread on the …

Rating: 5/5(1)
Total Time: 1 hr 5 mins
Category: Side Dish
Calories: 116 per serving
1. Make The Dough. Whisk the starter and water in a large bowl. Add the flour and salt. Squish everything together with your hands until all of the flour is absorbed. Cover with a damp towel and rest for 30 minutes.
2. Shape The Dough. After the dough has rested, work the dough in the bowl into a rough ball. To do this, grab a portion of the dough and fold it over, pressing your fingertips into the center. Repeat, working with your way around the dough until it begins to tighten, about 15 seconds.
3. Bulk Rise. Cover the bowl with a damp towel and let rise overnight at room temperature. This will take about 8 to 10 hours (at 70oF, 21oC). The dough is ready when it no longer looks dense and has doubled in size.
4. Shape. After the bulk rise, remove dough from bowl and place onto a lightly floured surface. Shape into a round. Start at the top and fold the dough toward the center. Turn the dough slightly and fold over the next section of dough. Repeat until you have come full circle. Flip the dough over and let rest for 5 to 10 minutes. Meanwhile line an 8-inch bowl with a towel and dust with flour. With floured hands, gently cup the dough and pull it toward you in a circular motion to tighten its shape. Using a bench scraper, place the dough into the bowl, seam side up.

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1 hours ago Sourdough Starter. 1 cup unbleached all-purpose flour 1/2 – 1 cup cold water 1 quart size mason jar. Day 1: Combine flour and water into quart …

Rating: 4.5/5(2)
1. Day 1: Combine flour and water into quart size mason jar, or large crock, until consistency is a thick pancake batter like consistency. Cover top tightly with a cloth or paper towel, secured with a rubber band. Set in warm place on counter out of direct sunlight. Consistency is the key in this recipe, not the amount of flour and water.
2. Day 2 and 3: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water every 12 hours (or twice a day). Make sure that your starter is less than halfway full in the jar. If it is more than half full, it could spill over during fermentation. Simply pour off excess. In fact, I always take a cup of starter out before adding the flour and water. Again, consistency (thick pancake batter) is more important than amount of flour and water.
3. Day 4 through 5: Stir mixture daily. Add 3/4 cup all purpose flour and 1/2 cup cold water once a day. Again, pouring off any excess. You will continue doing this every single day from this point on. Transfer your starter to a permanent home such as a sourdough crock or larger jar. Do not use plastic or metal. Again, consistency (thick pancake batter) is more important than amount of flour and water.

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4 hours ago Add all ingredients together in the bowl of a stand mixer with dough hook. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for …

Rating: 4.9/5(30)
Total Time: 6 hrs 50 mins
Category: Side Dish
Calories: 175 per serving
1. Add all ingredients together in the bowl of a stand mixer with dough hook.
2. Turn the mixer on 1-2 (never higher than 2 or medium-low) and let the mixer knead the dough for about 5 minutes. The dough will be sticky and doesn't quite form a ball. (If making by hand, knead for about 10 minutes.)
3. Turn off the mixer and scrape the dough into a medium bowl that has been lightly coated with oil. Cover with plastic and set aside for about 3 hours while the dough rises.
4. After 3 hours, turn the dough and gently start folding up the sides. Grab the dough at the side of the bowl and lift up and towards the center of the bowl. Press down, turn the bowl 90 degrees and repeat this several times.

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6 hours ago Measure Sourdough Starter; let stand at room temperature for 30 minutes. Combine 2-1/2 cups of the flour and the yeast; set aside. Heat and stir …

Rating: 4.4/5(20)
Calories: 131 per serving
Servings: 2
1. Measure Sourdough Starter; let stand at room temperature for 30 minutes. Combine 2-1/2 cups of the flour and the yeast; set aside. Heat and stir water, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add water mixture to dry mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes.
2. Combine 2-1/2 cups of the remaining flour and the baking soda. Add to yeast mixture. Stir until combined. Stir in as much remaining flour as you can.
3. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once. Cover and let rise in warm place until double in size (for 45 to 60 minutes).
4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease baking sheet.

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1 hours ago However, the biggest thing that sets sourdough apart from traditional breads is that sourdough doesn’t need yeast. Instead, you generate …

Rating: 4.7/5(34)
1. In a large bowl, combine the starter and water.
2. Stir in the flour, and then add the salt.
3. Use a fork to mix everything together until it becomes stiff– then switch to your hands to bring the dough together in a rough ball (Remember: don’t overmix! This is supposed to be a no-knead-style wet dough.)
4. Keep the rough dough in the bowl, cover it, and let sit for 30 minutes.

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4 hours ago DAY 1: Make the Starter. Combine 60 g (1⁄2 cup) of whole wheat flour and 60 g (1⁄4 cup) of warm water in a large jar. Mix with a fork until …

Rating: 4.9/5(243)
Servings: 240
Cuisine: American
Category: Sourdough Starter

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1 hours ago Congratulations on starting a sourdough starter! I hope you have enjoyed good bread over the last couple months. Typically a sourdough

Rating: 5/5(13)
Servings: 1

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4 hours ago The amount of starter yielded from this recipe is perfect for using in our sourdough bread recipe, but if you won’t be baking every day, there's a …

Rating: 5/5(3)
Total Time: 5 mins
1. In a wide-mouth jar, stir together all ingredients until well combined.
2. Cover and keep jar in a warm part of your kitchen, ideally about 78°, away from direct sunlight.
3. Every day at roughly the same time, discard most of the starter mixture and keep only 30 grams (about 2 tablespoons), then feed the starter with equal amounts of flours and water.
4. Continue discarding and feeding the starter every day until you see activity: there should be bubbles visible, the starter will appear more airy, and the smell will turn sweet, yeasty, and slightly acidic.

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3 hours ago Day 1: To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and …

Servings: 2
1. Day 1:To begin your starter, mix 50g flour with 50g tepid water in a jar or, better still, a plastic container. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for 24 hrs.
2. Day 2:Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
3. Day 3:Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.
4. Day 4:You should start to see some activity in the mixture now; there should be some bubbles forming and bubbling on top. Mix 50g flour with 50g tepid water and stir into yesterday’s mixture. Make sure all the flour is incorporated and leave, semi-uncovered, at room temperature for another 24 hrs.

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5 hours ago Simply stir in some strong white bread flour and enough water to return it to the consistency of a very wet dough, bearing in mind that you will need 500g starter for each recipe. Then leave it, covered, until it achieves that thick, bubbly, jelly-like stage. If you are making sourdough less often – say, once a month – then keep the starter

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4 hours ago Sourdough Bread Recipe with Starter . Sourdough bread is considered the king of bread. Its crusty outer exterior and its chewy tender interior make this a hearty loaf that carries a punch. The slightly tangy flavor that comes from the fermented starter is a classic favorite of many. When you pull this sourdough bread out of the oven, be

Reviews: 3
Category: Bread, Side Dish
Cuisine: American
Total Time: 158 hrs 15 mins

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7 hours ago Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk. Add the sourdough starter, canola oil, salt, sugar, baking soda and flour. Using the …

Rating: 4.9/5(74)
Total Time: 2 hrs 10 mins
Category: Bread
Calories: 156 per serving
1. Pour the warmed milk into the bowl of a stand mixer*. Sprinkle the yeast over the milk.
2. Add the sourdough starter, canola oil, salt, sugar, baking soda and flour.
3. Using the dough hook, mix the ingredients on medium speed until they are combined. Then set the mixer to medium speed and knead for 4-5 minutes. The dough should be slightly tacky to the touch. If you think the dough is too wet, add additional flour 1 tablespoon at a time, being careful not to add too much flour.
4. Transfer the dough to a large bowl sprayed with cooking spray. Cover the bowl and allow the dough to rise in a warm place for 30 minutes or until double.

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9 hours ago I adapted a raisin bread recipe to make this wonderful, slightly sweet loaf, informs sandy hunt of racine, wisconsin sourdough starter recipe with yeast. Preparing the batter for these dinner rolls made with egg and shortening is quick, but …

Rating: 4.8/5(133K)

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7 hours ago Sourdough Making Steps in order (WITH 3 VIDEOS!) ***Scroll down to the recipe card for clear, detailed instructions. STEP ONE: Feed your sourdough starter 8-12 hours …

Rating: 4.9/5
Calories: 132 per serving
Category: Baked
1. Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6-8 hours. (See notes for extra sour). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. Best to use starter after it peaks, when it is “hungry”.
2. PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl (***zeroing out the weight of the bowl). Then add salt, spices, seeds. Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon– it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and let rest 15 minutes. It will loosen up as it rests. (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.)
3. (See the 1st video in post) With one wet hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough. Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. Cover, rest, and repeat the process 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. Then turn the dough over in the bowl. Yes, you could do this a couple more times if you would like to build the gluten, but not imperative. 🙂
4. Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours. (see notes on temperature) 68-70F is the ideal temp. (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.)

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3 hours ago At the Friendship Bread Kitchen, we love sharing recipes you can make with 1 cup of Amish Friendship Bread starter, a sweet sourdough starter that gets a little help in the beginning with a pinch of commercial yeast. Amish Friendship Bread starters are known as “no-fail” starters in that you’re giving the starter a boost with extra sugars.

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3 hours ago *** We've collected some of the most-asked questions from your comments on Patrick's bread videos and put them to him in this Q&A. We hope it helps your brea

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8 hours ago Soft 100% Sourdough Sandwich Bread. An easy-to-make soft sourdough sandwich bread that turns out every time using only your wonderful starter. Choose to make …

Rating: 5/5(4)
Total Time: 5 hrs 25 mins
Category: Bread
Calories: 145 per serving
1. Combine all ingredients*** in a large mixing bowl and stir with a spatula or wooden spoon until all the flour is mixed in and you have a shaggy dough. Cover and let rest for 30 minutes.
2. Using a dough hook on a mixer, knead for 5 minutes until the dough pulls away from the sides, but still sticks to the bottom, adding a bit of flour as needed (up to 1 to 2 tablespoons). Alternately, you can knead by hand about 8 minutes or use a dough cycle on a bread machine. ****See notes for overnight rise instructions at this point if desired.
3. Grease a 8.5 x 4.5 inch loaf pan with butter, coconut oil, or avocado oil.
4. On a floured surface (I use a tea towel for easy clean up), shape dough by patting into a rectangle the length of the pan, rolling up tightly, and pressing the seam together. Pull the short sides under to create tension on top of the loaf. Place shaped dough into prepared pan.

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4 hours ago As with San Francisco-style starter, you’ll need to compensate for the added ingredients by adjusting the amount of wet and dry ingredients you use in your recipe. Traditional sourdough starter replacement methods involve replacing a cup of flour with starter, but since potato flake starter contains more liquid than San Francisco-style (it

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4 hours ago Sourdough starter recipe, day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a …

Rating: 4.2/5(51)
Total Time: 10 mins
Cuisine: American
Calories: 56 per serving
1. Day 1: Combine a half cup of flour with a scant half cup of water. Stir vigorously to incorporate air. Cover with a breathable lid and allow to sit in a warm space for 12 hours. Repeat feeding with same quantities of flour and water.
2. Days 2 & 3: Continue feeding starter as above at the same 12 hour intervals. By the third day a bit of life should show up. There should be bubbles. A sour smell will begin to be evident.
3. Days 4, 5, & 6: Continue feeding starter as above, but discard all but 1/2 cup of the starter just before you feed it. (There are plenty of good uses for "discarded starter" in the Grains chapter of my book.) You should now see and smell signs of sourdough. More bubbles are forming, the starter is growing in volume in between feedings, etc.
4. Day 7: Your starter should now be very airy when it hits its peak, 4-8 hours after a feed. Continue feeding as on days 4-6 and feel free to start baking! You have successfully made this easy sourdough recipe without yeast.

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2 hours ago A Basic Sourdough Starter Recipe. To make our sourdough starter we’re using a 1:1 ratio of flour and water; this ratio keeps things simple …

Estimated Reading Time: 6 mins

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Just Now The hard part is resisting cutting it immediately. Bread needs to rest out of the oven at least 60 minutes, so the centre steam keeps it cooking. So, first start making the Sourdough Bread Starter. For bread making we always use the metric system, so it’s all in grams. Don’t worry, it’s easy as they are nice round numbers.

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2 hours ago Homemade Sourdough bread is a worthy journey into Artisan bread making. The adventure begins with wild yeast starter and continues into …

Reviews: 282
Calories: 104 per serving
Category: Sourdough
1. Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
2. This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
3. Let sit overnight.
4. It should pass the float test in 8 to 12 hours.

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8 hours ago This recipe is featured in the CNN story "This food has a 6,000-year-old history that shaped the basis of what we eat today."Eric Pallant is author of "Sourdough Culture: A History of Bread Making

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5 hours ago This is to ensure that you maintain the 100% hydration of our recipe. So if you have a 30g of starter, you could use 30g of water and 30g of flour when you’re feeding it. Conclusion: Sourdough bread is rich and tasty. If you feed your starter as often as you should, your bread will not be too sour.

Estimated Reading Time: 8 mins

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2 hours ago Sourdough Bread Keeper of the Home. spelt flour, coconut oil, warm water, malt, flour, sourdough starter and 1 more. Bread Machine Sourdough Bread Holy Cow! Vegan Recipes. nondairy milk, all-purpose flour, …

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3 hours ago Sourdough Starter: The Basics. To make homemade sourdough bread, you’ll need an active, mature sourdough starter. I recommend The …

Rating: 4.9/5(221)
Total Time: 27 hrs 50 mins
Category: Sourdough Bread
Calories: 199 per serving
1. New to sourdough baking? I highly recommend reducing the hydration in this recipe if you are new to sourdough baking. This is a high hydration dough and can be challenging to work with (and build strength in) if you're not an experienced baker. If you're looking for an easier to handle dough, I recommend reducing the water quantity to 310 to 330 grams total. If you're working with a lower hydration, you may be able to get away with just 3 to 4 sets of stretch and folds, or even less. Follow the dough's lead!
2. IMPORTANT NOTE: I do not prepare an off-shoot levain for my sourdough baking, as this baking timeline and method works well for my schedule, as well as my starter's feeding schedule. This choice is up to you and can be adapted/tweaked to fix your schedule, but please plan accordingly. Keep in mind that you'll need to account for the starter quantity in the recipe (90 grams), as well as the normal quantity needed to continue to maintain and feed your starter.
3. Autolyse: In a large mixing bowl, whisk together the flours. Add the 90°F/32°C filtered water and mix with your hands until thoroughly combined and no dry bits are visible. Cover with a clean shower cap or plastic wrap, and rest at 80°F/26°C for 1 hour or up to 2 hours. This step hydrates the flours and helps build dough structure.
4. Add Starter and Rest: While this test isn't fool-proof, your sourdough starter should pass the 'float test' when it's ready. Place a tiny spoonful of your ripe starter in a jar of water, it should float to the top. If it sinks, give it more time (15 to 20 minutes) and test again. Add the starter and spread it over the autolyse mixture. Use your fingertips to spread the starter over the autolyse mixture. Fold the edges of the dough into the center to fully incorporate the starter. Use your thumb and fingers to pinch the dough (pincer method) repeatedly until the starter is well incorporated. Don’t be delicate. You want to work quickly, but fully incorporate the mixture. Cover and rest at 80°F/26°C for 30 minutes.

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Frequently Asked Questions

How do you make bread with a starter?

In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture.

What to make with sourdough starter?

flour for your sourdough starter. Any flour, provided it’s a grain-based flour, will work for making a sourdough starter. Rice flour, rye flour, spelt flour, whole wheat flour, barley flour, sprouted flour, einkorn flour, bread flour – they all work.

What is the best bread maker for sourdough?

Directions Spray your bread pan with Olive Oil spray and add ingredients in this order: 10 ounces of Sourdough Starter. 4-6 ounces (about ½ cup) Warm water (not hot). ½ tsp salt. 2 TBSP Sugar. Once you have all these ingredients in bottom of pan add the flour on top and make a slight hole in the middle to add yeast and cover with flour

How do I make sourdough starter?

Instructions Starting the sourdough: Whisk ¼ cup flour with sourdough starter (if using) and 3 tablespsoons filtered water in a small bowl. Pour this into a jar, and let it sit for twelve hours. To accomodate for expansion of the sourdough when it’s fed, make sure that your jar is only half full after each feeding.

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