Easy Homemade Sourdough
This is a sourdough recipe for the average man (or woman). It does not require a food scale. This means it is easier in some ways but also not as precise as a true baker's recipe would be (we will have some serious sourdough recipes here too...stay tuned). It also means... anyone can do it!
I (Athena) am NOT the baker in the family. That's Kyle! But, I like a challenge and I also like good bread. I challenged myself this year to figure out how to make bread and then worked my way up to a good sourdough recipe that was uncomplicated enough that myself and others like me, who balk at baking, could feel competent AND create actually enjoyable bread at the end of all the hard work!
I (Athena) am NOT the baker in the family. That's Kyle! But, I like a challenge and I also like good bread. I challenged myself this year to figure out how to make bread and then worked my way up to a good sourdough recipe that was uncomplicated enough that myself and others like me, who balk at baking, could feel competent AND create actually enjoyable bread at the end of all the hard work!
In my everyday cooking I typically refer a lot to The Minimalist Baker (links for references will always be at the bottom of articles) for most of our favorite recipes. Her recipes are mostly vegan, usually gluten free or GF'able, ALWAYS easy to follow and absolutely delicious.
However, for this sourdough recipe I half winged-it and half very closely paid attention to the coaching provided by Emma Christensen in an article on thekitchn.com. Her article is super serial and I am not a very serious baker...how I measure my ingredients would give "real" bakers heart-attacks. BUT! That means, you can TOTALLY make this bread!!
This is a mishmash recipe that I refined to make it my own by it still gives me pleasure to give credit to my coaches... including my husband (our family's original and resident baker) and our friend Daniel who gave us our sourdough starter. Please see links at the end of the article for more from my "coaches".
However, for this sourdough recipe I half winged-it and half very closely paid attention to the coaching provided by Emma Christensen in an article on thekitchn.com. Her article is super serial and I am not a very serious baker...how I measure my ingredients would give "real" bakers heart-attacks. BUT! That means, you can TOTALLY make this bread!!
This is a mishmash recipe that I refined to make it my own by it still gives me pleasure to give credit to my coaches... including my husband (our family's original and resident baker) and our friend Daniel who gave us our sourdough starter. Please see links at the end of the article for more from my "coaches".
I started with the following ingredients:
Mix all the dry ingredients together. Then I added about a heaping table spoon (an actual table spoon not the precise measurement) of our sourdough starter which I had just pulled out of the fridge, it had not been fed yet and was kind of quit but still smelled good and alive). Then pour in the warm water over the starter slowly. This allows it to warm up and start stretching it's legs after "hibernation". Then I added the oil and took off my rings and kneaded it on a floured surface. You may need to add more flour or water while kneading, depending on the original consistency of your starter itself. My starter was a bit wet so I added flour this time.
Next, put the dough into a bowl, cover the bowl in a kitchen towel and let it rise for at least 24 hours. When you uncover it at that time you should see lots of bubbles in the dough if your starter is alive! (See the end of the article on a link to learning how to start your own).
Next, knead it again. At this point you may have to add more flour to it as it may be "wet" and sticky. Fold the bread onward onto itself, stretching the dough away from the bottom and into the center of the top in a manner that causes a mound structure to form on the bottom part of the dough ball (which will become the top). I formed it into a round loaf but you can to the same thing for any shape of loaf. This creates a smooth top.
Lift it gently and place it top down (to reveal the smooth bottom, now the top) on the surface you plan to bake it. Either a cooking pan, sheet, or bread loaf pan (s). Score it (I did a simple X). Let it rest for another 2-3 hours.
Preheat the oven to 500 degree F with a glass or fully metal dish or deep pan full of water. The steam makes your crust superb! Finally, bake at 500 degrees F (with the steam/water container in the oven) for 20 min. Then reduce the heat to 450 F and bake until the crust is deep golden brown.
When you take it out, allow it to cool. It is tempting to eat it RIGHT AWAY! And we have absolutely done this. But, you allow the moisture to settle inside and it helps the bread not get too dry when you allow the internal temperature and moisture to cool and escape naturally.
SLICE AND ENJOY!!!!!!!!!
Further Resources:
- 4 cups unbleached flour
- 1 1/2 tsp salt
- 1 3/4 cups hot water (at around 105 degrees F)--> I just use a standard household thermometer.
- 2 Tbs extra virgin olive oil
- Active sourdough starter (approx 1 rounded Tablespoon)
Mix all the dry ingredients together. Then I added about a heaping table spoon (an actual table spoon not the precise measurement) of our sourdough starter which I had just pulled out of the fridge, it had not been fed yet and was kind of quit but still smelled good and alive). Then pour in the warm water over the starter slowly. This allows it to warm up and start stretching it's legs after "hibernation". Then I added the oil and took off my rings and kneaded it on a floured surface. You may need to add more flour or water while kneading, depending on the original consistency of your starter itself. My starter was a bit wet so I added flour this time.
Next, put the dough into a bowl, cover the bowl in a kitchen towel and let it rise for at least 24 hours. When you uncover it at that time you should see lots of bubbles in the dough if your starter is alive! (See the end of the article on a link to learning how to start your own).
Next, knead it again. At this point you may have to add more flour to it as it may be "wet" and sticky. Fold the bread onward onto itself, stretching the dough away from the bottom and into the center of the top in a manner that causes a mound structure to form on the bottom part of the dough ball (which will become the top). I formed it into a round loaf but you can to the same thing for any shape of loaf. This creates a smooth top.
Lift it gently and place it top down (to reveal the smooth bottom, now the top) on the surface you plan to bake it. Either a cooking pan, sheet, or bread loaf pan (s). Score it (I did a simple X). Let it rest for another 2-3 hours.
Preheat the oven to 500 degree F with a glass or fully metal dish or deep pan full of water. The steam makes your crust superb! Finally, bake at 500 degrees F (with the steam/water container in the oven) for 20 min. Then reduce the heat to 450 F and bake until the crust is deep golden brown.
When you take it out, allow it to cool. It is tempting to eat it RIGHT AWAY! And we have absolutely done this. But, you allow the moisture to settle inside and it helps the bread not get too dry when you allow the internal temperature and moisture to cool and escape naturally.
SLICE AND ENJOY!!!!!!!!!
Further Resources:
