The Art of Sourdough: Crafting Deliciously Tangy Bread at Home
Isn’t it fascinating how our culinary journeys evolve? Just last year, I was happily baking oatmeal molasses bread every week for my family. Fast forward to today, and we’ve transformed into a devoted sourdough family, averaging four loaves each week! With delightful sourdough scones added to the mix, it’s safe to say we’ve found a new favorite.
Our sourdough adventure began when my wife brought home a dehydrated packet of starter from her cousin in Florida. Eager to revive it using the hydration directions provided, I quickly realized that things weren’t going as planned. But instead of giving up, I dove into some research and discovered an intriguing fact: you can create your own starter from scratch using just flour, water, and time.
That simple idea—flour, water, salt, and time—is what makes this age-old bread come alive. Early settlers relied on this nourishing staple to survive harsh conditions while heading westward. It’s incredible to think about how such simplicity can yield something so remarkable. Of course, I’ve started adding personal touches to my loaves along the way—think garlic, Italian seasoning, or rosemary—the possibilities are endless! After successfully creating my starter from scratch, I turned to YouTube for guidance on perfecting my technique. While many videos fell short in terms of fun or clarity, one particular creator truly opened up the process for me; his insights have become invaluable.
One challenge I faced was overcoming my fear of measuring in grams—I had no idea what even constituted a gram or how to measure one! Fortunately, with help from the internet (and a quick trip to Walmart for an affordable digital scale), I was ready to experiment confidently.
Here’s my go-to recipe for two loaves: – 850 grams of flour (bread) – 570 grams warm water – 10 grams salt – 212 grams starter (added later) Remember: you can introduce flavors according to your preference!
To simplify the process:
1. Feed your starter for 4–6 hours.
2. Mix together flour, warm water (and any additional flavors like garlic).
3. Once your starter has risen double its size at around 4–6 hours later—mix in 212 grams of your bubbly starter.
4. For the next five hours: gently pull the four corners of your dough ball over itself every hour.
5. Refrigerate overnight.
6. Bake in a Dutch oven at 400 degrees Fahrenheit for 20 minutes with the lid on; then remove it and continue baking uncovered for another 20 minutes until it reaches an internal temperature of 200 degrees Fahrenheit.
If you’re local and need some sourdough starter goodness in your kitchen—don’t hesitate to reach out! I’m feeding well over a thousand grams weekly—a bit more than I actually need!
Happy baking!
