If you've been around here the last year or so, you'll know sourdough bread has become a new obsession. There’s something about the process of creating it from scratch, the satisfaction of slicing through a crusty, golden loaf, and the incredible taste that makes it so rewarding. Plus, knowing I’m serving something wholesome and homemade makes it even better.
Everything you will need linked here.
Anything I know about sourdough I learned from Shannon at Sourdough Schoolhouse on Instagram. She's a local Kelowna mom and a wizard with sourdough! Highly recommend you follow her if you want to learn and get great ideas, tips + tricks.
One of the biggest reasons I’ve fallen in love with sourdough is its actually easier than I thought once you get going and there are tons of health benefits versus store bought bread. It's easier to digest, better for your gut, has a lower glycemic index and no has no preservatives with minimal ingredients!
Simple Sourdough Recipe (makes 2 loaves)
Ready to dive into the world of sourdough? Here’s a beginner-friendly recipe to get you started!
Plan accordingly!! When I know I want to bake Wednesday, I will feed my starter a certain way on Monday. Mondays "feed" would be:
27g of active starter, 135g water + 135g BREAD flour.
Tuesday will just be a dough making day and the final bake will be Wednesday morning. So Tuesday morning my starter should be at least double in size and nice and bubbly.
I prep my dough in my kitchen-aid mixer. You can use a bowl and mix by hand but my arms are weak and my old lady hands cramp!
Fill Bowl with 425g luke warm water and add another 25-30g of milk, milk alternative or more water if not using milk. Add 270g of your bubbly starter (this should be almost your entire jar, leaving enough to continue feeding for the next day). Add 900g of that same BREAD FLOUR. Mix until well combined into a shaggy-like dough.
Set aside 20g of salt and 25g additional water.
I will put my dough in a big bowl with a lid and place it in my oven with the light on. This seems to be a warm enough place for it to rise without getting too hot. Here it stays for 30 mins.
Next remove from oven and add the salt and additional water and knead or mix again until somewhat smooth and well combined. I again use my mixer. You do you 😉
Back into the oven with just the light on for 60 minutes.
At that point I'm done with my mixer. Dough comes out of the bowl and I stretch and fold it. I like to pull all of my dough out and let gravity stretch it out and then fold it all up and put it back in the bowl. Back into my oven with just the light for 90 mins. Tip: use damp hands!
Repeat after 90 mins. At the end of this 90 mins if it has double in size you are ready to divide and shape. If it has not yet doubled, repeat one more time for another 90 mins.
Once doubled, you will place dough on a lightly floured counter and divide into 2. Shape dough depending on what type of bannetin you have. For a video on how to shape your dough watch Shannon here.
Once shaped and placed into Bannetins (or a floured bowl), wrap in proofing bag (or plastic bag like I do). I typically leave on the counter for 90 minutes. But anywhere from 45mins - 4 hours is suggested. Then they go into the fridge in the bags overnight.
Wednesday morning I am ready to bake! I preheat the oven to 500 degrees with my dutch oven inside. I put a baking sheet on the rack lowest to the bottom to help prevent the bottom crust from getting too thick. Once it is up to temperature I take out loaf 1 from the fridge and remove from bannetin onto a piece of parchment paper.
Then I get it lightly wet with my hands, sprinkle with flour and decorate until your heart is content. Watch here for how I typically design.
Then I reduce the oven temp to 450 degrees, remove the dutch oven and place my pretty shaped dough inside. Lid goes back on and into the oven it goes for 16 minutes. After 16 minutes I remove the lid and bake for the final 16 minutes. I will turn it occasionally just in case my oven doesn't heat evenly.
Remove, admire your hard work and place onto cooling sheet to cool. Ideally you leave it to rest for 2 hours. Sometimes I do this, sometimes I don't. Depends on how hangry I am! For tips on slicing + storing watch here.
Repeat with the second loaf!
If you’ve never tried sourdough before, now is the time. Whether you end up loving the process as much as I do or just want to enjoy fresh, homemade bread, it’s a win either way.
Tips for Beginners
1. **Start with a Healthy Starter:** A bubbly, active starter is key to good sourdough. If your starter isn’t rising and falling consistently, give it more time to develop before baking.
2. **Be Patient:** Sourdough isn’t a quick process. The long fermentation is what gives it its unique flavour and health benefits, so don’t rush it.
3. **Don’t Skip the Stretch and Folds:** This step helps develop the gluten structure, which is crucial for a good crumb.
4. **Use a Dutch Oven:** It traps steam, creating a perfect environment for that beautiful crust.
5. **Practice Makes Perfect:** Your first loaf might not turn out perfect, and that’s okay! Keep practicing, and you’ll improve with each bake.
You gotta let me know if any of this info has helped you out!
Happy baking! 🍞