How to Make Homemade Sourdough

Something you may not know about me is that I have been making homemade sourdough for the past 3 years. Though I don’t like to bake, I have actually loved making bread and found it easy to do weekly. Plus, my family loves it! After sharing with friends, I have been asked for more details on how I care for my starter and make the bread.

I’ve covered all the steps I take in this video, and have added notes below for more details. Enjoy!

Supplies:

• Starter Storage Jars

• Baking Vessels

• Digital Scale

• All Purpose Flour

• Bread Flour

• Salt

• Cooking Spray

• Parchment Paper

• Bread Knife

  
  

How to Feed Starter

• Remove starter from refrigerator and let sit out until it has reached room temperature (about 1 hour).

• For a standard loaf, I feed the starter 60 grams all purpose flour and 60 grams water.

• You can feed more if you are making multiple loafs, but remember to always feed equal parts all purpose flour and water.

• Stir, then cover. Let sit for a few hours so the starter can rise and activate.

  
  

How to Make the Dough

• Add between 70-100 grams of starter to a mixing bowl

• Add 12 – 13 grams of salt

• Pour in 350 grams of bathtub temperature water

• Stir

• Add 500 grams of bread flour

• Gently turn to mix. Don’t stir

• Cover and let it sit on counter. In about 30 – 60 minutes, turn more.

• If doing late in the day, you can refrigerate the dough and make it the next day. Then, remove it the next morning and bring to room temperature.

  
  

How to Bake

• Spread flour on surface

• Lightly fold the dough on floured surface to get “air” into the dough.

• Spray cooking oil on parchment paper and place in a baking vessel.

• Shape dough and place on top of the parchment paper in the vessel.

• Cover with Saran Wrap and let rise for several hours.

• Once dough is “puffy”, remove Saran Wrap and place the vessel lid on top.

• Bake in oven at 450 degrees for 30 minutes covered, and then 15 uncovered.