Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
A simple No-knead Sourdough Bread Recipe with Starter or make with commercial yeast! Making sourdough bread this easy and quick will make homemade baking a joy! It is the easiest sourdough recipe I've made that didn't have to sit overnight and turns out crunchy, moist, and so delicious (using basic ingredients!)
Learn how to make the most perfect, soft and fluffy sourdough sandwich bread! An active sourdough starter gives this bread a beautiful rise without any need for added yeast.
Inspired by The Clever Carrot If you are new to sourdough, watch the step-by-step video here: Simple Sourdough Bread or in the post above. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. Notes: You need an active sourdough starter. I have had success activating starters from: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. This is the Dutch Oven I use for sourdough bread. I used this Dutch oven for years, and it's a great one, too. Flour sack towels are a great investment because they ensure your dough will not stick while it is proofing. I love using rice flour for dusting (as opposed to ap or bread flour) because it doesn't burn. When you use a flour sack towel, however, you don't need to use any flour. Find all of my sourdough essentials here: Essential Equipment For Sourdough Bread Baking I love a high-hydration dough, and I have great success using 380 grams of water in this recipe, so feel free to play around and push the hydration here. Salt: I have had success using both kosher salt and fine sea salt here. When I use kosher salt, I use the Diamond Crystal brand. When I use sea salt, I use the Baleine Fine brand. Regardless of the brand, I use 12 grams. Shaping: If you're looking to get a more open crumb, try shaping a batard (as opposed to a round). Watch this video for guidance. Also: The recipe below follows the traditional shape once, rest, then shape again method. I often skip the preshape now and simply shape the dough once. I still get a nice open crumb. How much Sourdough Starter to Use? Because my kitchen is cold for much of the year, I like using 100 g (1/2 cup) of starter as opposed to 50 g (1/4 cup). When determining how much starter to use, consider a few things: If you live in a warm, humid environment, 50 g should suffice. If you plan on doing an overnight rise, 50 g also should suffice. If you want to speed things up or if you live in a cold environment, consider using 100 g starter. Note: If you use 100 g of starter, your dough may rise more quickly, so keep an eye on it. As always, rely on the visual cues (increasing in volume by 50%) when determining when the bulk fermentation is done. A straight-sided vessel makes monitoring the bulk fermentation especially easy because it allows you to see when your dough has truly doubled.
This easy to make sourdough bread recipe is amazingly good with that authentic sourdough taste.
This easy sourdough bagel recipe is the perfect thing to use your sourdough starter or sourdough discard on! These are incredibly easy to make and tastes so much better than mstore bought!
Using active dry yeast in sourdough as a beginner, I've found it's okay. In my opinion, it's not cheating when you're first starting out
Notes: You need an active sourdough starter. You can build a starter from scratch in just about 1 week. But I am a huge proponent of buying a starter. Here are two sources: King Arthur Flour Breadtopia As always, I highly recommend investing in a digital scale before beginning any bread baking adventure. Flour: I have had success using all-purpose flour, but if you can get your hands on bread flour, that is ideal, especially if you live in Canada or abroad. Moreover, if you live in Canada or abroad, you may need to reduce the water amount. Consider holding back some of the water during the mixing process to ensure you don't end up with a soupy mess. Straight-Sided Vessel: The vessel I use in this recipe, similar to this one, is 8 cups. Most grocery stores carry storage vessels similarly sized. Using a straight-sided vessel for the bulk fermentation will help prevent over-fermentation because it allows you to see when the dough has truly increased by 75% (or slightly more or less) in volume.
These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
This easy sourdough bagel recipe is the perfect thing to use your sourdough starter or sourdough discard on! These are incredibly easy to make and tastes so much better than mstore bought!
This crusty homemade sourdough batard is the really easy to shape and bake - with great oven spring and lovely sourdough ear for that wow factor!
It's easy to make gluten-free sourdough bread with this homemade gluten-free sourdough starter recipe. You only need a few ingredients and one week to make your gluten free sourdough starter from scratch.
Based on Tartine's Oat Porridge Bread, this oat porridge sourdough is a tender, moist and custard-like bread that goes well with almost any meal.
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!
This easy to make sourdough bread recipe is amazingly good with that authentic sourdough taste.
These Sourdough Soft Pretzels have a classic salted pretzel flavor and chew but with a tangy sourdough twist. Made with no yeast, this easy sourdough discard recipe is ready for snacking the same day.
This is a handy conversion recipe if you want to convert your favorite yeast recipe into a sourdough recipe so you can utilise your bubbly sourdough starter.
Chewy and crisp sourdough baguettes that you can start in the morning and serve with dinner.
These simple sourdough discard recipes are perfect for all that extra sourdough discard you may have, or if you are just beginning your sourdough journey.
This simple no-yeast bread is vegan and super quick to make! No rising and very little kneading required.
A truly simple sourdough recipe that is kneaded in your bread machine. A great everyday bread for the sourdough lover.
