Bread Baking 101: A Simple Sourdough Guide for Beginners
Starting your sourdough journey can feel overwhelming, but with the right guidance and a bit of patience, you’ll be baking beautiful loaves in no time. My own journey began with Gerald, my beloved sourdough starter, and through trial, error, and many loaves, I've honed a method that works—even at high altitude.
Why Sourdough?
Sourdough is more than just bread; it’s a living, breathing process that connects you to eons of baking tradition. Its unique flavor and texture come from natural fermentation, making it easier to digest and often more flavorful than commercial yeast breads.
Feeding Your Sourdough Starter
A well-fed starter is the foundation of great sourdough.
Feeding Schedule: Feed your starter once or twice a day, depending on activity. For 1:1:1 feeding (starter:water:flour), use:
50g starter
50g water (room temperature)
50g unbleached flour
Monitoring Activity: Look for bubbles, a pleasant sour smell, and doubling in size within 4-6 hours.
At High Altitude: The lower atmospheric pressure can speed up fermentation, so you might need to feed your starter more often.
Basic Sourdough Loaf Recipe
Ingredients:
500g bread flour
375g water (75% hydration), warmed to 95°F
100g active sourdough starter
10g salt
Method:
Mix Dough: Combine flour and water, letting it rest (autolyse) for 30 minutes. Mix in the starter.
Bulk Fermentation: Stretch and fold and/or coil fold the dough every 30 minutes for 2-3 hours.
Shape: Shape the dough into a boule or batard and place it in a floured banneton or bowl.
Proof: Proof in the refrigerator for 8-12 hours.
Bake: Preheat the oven to 500°F with a Dutch oven inside. Bake for 20 minutes with the lid on, then another 20 minutes at 450°F uncovered.
Creative Ways to Use Sourdough Discard
Don’t toss your discard—it’s packed with flavor and potential!
Pancakes or Waffles: Replace part of the flour in your batter with discard for a tangy twist.
Crackers: Mix discard with olive oil, salt, and your favorite herbs, then bake thin sheets until crispy.
Quick Breads: Incorporate discard into muffins, banana bread, or even brownies for added depth.
Flatbreads or Pizza Dough: Enhance the flavor of flatbreads by adding discard to the dough.
Thickener: Use discard to thicken soups or stews while adding a mild sourdough flavor.
Troubleshooting Common Sourdough Issues
Starter Not Bubbling? Use filtered water and unbleached flour. Keep it warm (70-75°F).
Dough Too Sticky? High altitude can affect hydration. Reduce water by 5-10%.
Flat Loaf? Under-proofed dough or weak gluten structure. Ensure proper kneading and fermentation times.
Starting your sourdough journey might feel challenging, but with practice and a little help from Gerald (or your own starter), you’ll soon be baking bread that brings joy to every table.
