• Brittany Aldridge

Simple Sourdough

Updated: Apr 22, 2020

Look, its hard to tell you this, but sourdough does require time, and patience, and lots and lots of flour. But who doesn't like perfectly crusty and beautifully aromatic bread? The actual making of this dough is simple - its the starter thats the most effort. Please read ahead to find out how to make... sourdough bread!



FOR THE SOURDOUGH STARTER


  • 1L glass jar (or non reactive container)

  • lots of time (haha, no really about a week or so.

  • 2 bags of flour (I use a mix of all purpose unbleached and wholemeal or 00)

  • Water


STARTER INSTRUCTIONS


  • DAY 1: MAKE THE STARTER

Combine 60 g (1⁄2 cup) of flour and 60 g (1⁄4 cup) of water in a large jar.

Mix with a fork until smooth; the consistency will be thick and pasty. If measuring by volume, add more water to thin out the texture. Cover jar loosely with cling wrap, or a small tea towel and let it rest in a warm spot, for 2 days. I also like to mark the spot on the jar where the dough comes up to with masking tape and a sharpie (please see pictures).


  • DAY 3: CHECK FOR SIGNS OF FERMENTATION

Look at the jar and see if you can see any bubbles, or a rise in the dough. Bubbles indicate fermentation, which is what you want - if you don't see anything start again! (sorry!!! your spot might not be warm enough or try checking online for trouble shooting).

Pour half of the mixture out, then add 1⁄4 cup of flour and 1⁄8 cup of water into the jar and combine. Mark where the mixture comes up to on the jar and cover again overnight.


  • DAYS 4, 5, 6, AND 7: REPEAT, REPEAT, REPEAT!

Repeat the same process from the day before. If you start to notice liquid build up (see photos) this is completely normal! The smell can also change - also normal and what you want!!!


  • DAY 8: I'M FINALLY READY TO USE!


TO MAKE SOURDOUGH BREAD


The hard part is over! Wooohooooo! This is the time usually when I usually consult the food geniuses - there is no shortage of sourdough recipes out there. The best ones in my opinion are Claire Saffitz’s guide for the New York Times, and

Sarah Owens’s table loaf recipe on Food52. Please see the links below. I hope you enjoy and let me know if you have any questions I can help you with!

 

Claire Saffitz’s guide for the New York Times: https://cooking.nytimes.com/guides/59-how-to-make-sourdough-bread?q=sourdough+b


Sarah Owens’s table loaf recipe on Food52: https://food52.com/recipes/80565-table-loaf?

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