Essential Sourdough Bread Recipes
A complete guide to making artisanal sourdough bread, including starter maintenance and multiple recipe variations.
Basic Sourdough Starter
Ingredients:
- Whole wheat flour
- Unbleached all-purpose flour
- Filtered water at room temperature
Creation Process (5-7 days):
- Day 1: Mix ½ cup whole wheat flour with ¼ cup water
- Day 2: Discard half, add ¼ cup flour and 2 tablespoons water
- Days 3-7: Repeat daily until bubbly and sour-smelling
- Maintenance: Feed daily with equal parts flour and water
Classic Sourdough Bread
Ingredients:
- 500g bread flour
- 350g filtered water (75-80°F)
- 100g active sourdough starter
- 10g salt
Schedule:
- Morning (Day 1):
- Mix flour and water
- Autolyse for 1 hour
- Add starter and salt
- Perform 4 sets of stretch and folds
- Bulk ferment 4-6 hours
- Evening:
- Shape and place in banneton
- Cold proof overnight (12-15 hours)
- Morning (Day 2):
- Preheat Dutch oven to 500°F
- Score and bake 20 minutes covered
- Remove lid, bake 20-25 minutes more
Whole Wheat Sourdough
Ingredients:
- 400g whole wheat flour
- 100g bread flour
- 375g water
- 100g active starter
- 10g salt
Instructions:
Follow same schedule as classic recipe, noting:
- Hydration may need adjustment
- Bulk ferment might be faster
- Watch dough strength carefully
Essential Techniques
Starter Maintenance:
- Feed at same time daily
- Keep at consistent temperature
- Watch for peak activity
- Maintain cleanliness
Dough Development:
- Proper autolyse
- Strong starter
- Gentle handling
- Proper fermentation
Shaping Methods:
- Pre-shape gently
- Rest 20-30 minutes
- Final shape with tension
- Seal seams well
Temperature Control
Key Temperature Points:
- Starter: 65-85°F
- Dough: 75-80°F
- Water: 75-80°F
- Final Proof: 38-42°F
Troubleshooting
Common Issues:
Flat Loaf:
- Build more tension when shaping
- Check starter strength
- Watch bulk fermentation time
Dense Crumb:
- Increase hydration
- Extend bulk fermentation
- Improve starter strength
Gummy Interior:
- Adjust baking time
- Check oven temperature
- Cool completely before cutting
Storage Guidelines
Bread Storage:
- Cool completely (4+ hours)
- Store cut-side down
- Use bread bag or box
- Best eaten within 3 days
These recipes provide a foundation for excellent sourdough bread. Success requires attention to detail, consistency in process, and understanding of fermentation indicators.
