The Art of Sourdough Bread Making

Sourdough bread has been enjoyed for thousands of years and continues to be a favorite among home bakers. The unique tangy flavor comes from natural fermentation using wild yeast and bacteria.

Creating Your Starter

A sourdough starter is a living culture of flour and water that captures wild yeast from the environment.

Daily Feeding

• Mix equal parts flour and water
• Discard half the starter before feeding
• Keep at room temperature for best activity

The Basic Recipe

Ingredients:

• 500g bread flour
• 350g water
• 100g active starter
• 10g salt

Baking Process

1. Autolyse: Mix flour and water, rest for 30 minutes
2. Mix: Add starter and salt
3. Bulk fermentation: 4-6 hours with periodic folding
4. Shape: Form into desired shape
5. Final proof: 2-4 hours or overnight in refrigerator
6. Bake: 450°F for 20 minutes covered, 25 minutes uncovered

The result is a crusty exterior with a soft, flavorful interior.