Simple Sourdough Recipe

Sourdough Starter Recipe 

Total Time- 7-14 days 

Ingredients:
1 cup of Flour 
1/2 cup water

What you need: Equipment
-Tall & Wide Mouth Glass Jar with a lid
-Additional jars for the discard 
-Small Rubber spatula 


Instructions:
​Day 1: Mix flour and water together in the glass jar with rubber spatula. Once combined cover and let it sit in a warm room for 24 hours. 

Day 2: Remove 1/2 of the starter mixture and discard or save in the fridge. 
Feed the starter with 1 cup of flour and 1/2 cup of water. Cover with shower cap, and let it sit for 24 more hours.

Day 3-14: Repeat the instructions for Day 2. 

After 14 days, your starter should smell a little tangy, and bubbly.
Now its time to make some sourdough recipes! 

Sourdough Bread Recipe

Ingredients:
515 grams Flour 
305 grams Room Temp Water 
14 grams salt 

100 grams Sourdough Starter ​​

​Instructions:
-In a large glass bowl, measure out flour, water and salt. 
-Mix together until shaggy
-Cover bowl with a shower cap, and set aside for 30 minutes. 
-Remove shower cap, add in sourdough starter. 
-Mix and squish together by hands. 
(Note: get your hands wet before and in between mixing. The sourdough wont stick to you if your hands are wet.) 

-Once everything is combined well, cover with the shower cap again, and set aside for 30 minutes. 
-After 30 minutes, remove shower cap again and this is where you will start pulling,  stretching and folding your dough. 
Get your hand wet again, and grab a side of the dough, lift and stretch it, and fold it over itself. 
Do this on all 4 corners, and cover again. 
Let sit for 30 minutes, and repeat this 4 times. 

-After you have stretched and folded your dough for the last time, shape you dough into a nice round, cover with the shower cap again, and set aside to let it rise for 6-8 hours. 

-Your dough should have doubled or tripled in size after 6-8 hours. Once it has, lightly flour your work surface, remove dough from your bowl, and start shaping your dough into a bowl/round shape. 
-Let it sit at room temp uncovered for 20-30 minutes. 
-During this time, your dough should have a smooth surface and you should be able to touch the top lightly without it being sticky.

-Flip dough ball over, so smooth side is on the bottom, and stretch and squish your dough into a nice rectangle shape. (Try not to overwork your dough) 

-Once you make the rectangle shape, take one side and fold it in about 1/3 of the way, and take the other end and fold it up to create almost a burrito looking piece of dough. 

-Let that sit for a few minutes.
-Prep your proofing basket or bowl with a light dusting of flour on all sides. 
-Get your dough, and set the nice clean surface down into the proofing basket/bowl. (Rough end up).
-Cover the entire bowl/basket with the shower cap, and put in the fridge for 12-24 hours. 

-Once you’re ready to bake your bread, keep it in the fridge as long as you can before baking. 

-Preheat oven to 450°F.
-Once your oven is preheated, remove your bowl of dough from the fridge. 
-Remove shower cap. 
-Get a piece of parchment paper and set it on top of the dough into the basket, and flip over to remove the basket from the dough. (Pull lightly so it doesn’t tear the dough) 
-Place the dough on parchment paper in your bread pan, and trim the edges of parchment paper if needed. 
-Score the top of your loaf about 1/4” deep. This is necessary so that the air can release from the bread loaf. 
-After you score the loaf, place a lid on top of the pan, and place it in the oven. 
-Bake with the lid on for 23 minutes.
-After the time goes off at 23 minutes, remove the lid, and continue baking for another 23-24 minutes. 
-Once it’s done baking, remove from oven, and let it cool in the pan for 15-20 minutes. 


-Enjoy!

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