Beginners Artisan Sourdough Bread Recipe

Homemade Artisan Sourdough Bread Recipe The …

WEBApr 10, 2021 · Ferment Your Sourdough Starter: 8:00am. The first step is to ferment your starter to bring it up to full strength. Take the starter out …

Rating: 5/5(30)
1. The first step is to ferment your starter to bring it up to full strength. Take the starter out of the refrigerator, and stir in 60g lukewarm water and 60g of bread flour or whole wheat flour until well-combined. (For reference, I usually keep about 70g of starter as a baseline.)
2. After your sourdough has been fed and has begun to ferment, measure out the flour. The easiest, most accurate way to do this is to place a mixing bowl on a digital scale, zero it out, then add 375g of bread flour, zero it out again, and then add 125 g whole wheat flour (500 g total).
3. Once the sourdough starter has bloomed to its optimal state, pour 120g of it into the bowl with the rested dough. (Cover and stash the starter back in the refrigerator for future loaves.) Using a stiff rubber spatula, fold and mix the dough and starter for 2-3 minutes until combined. The dough will be very sticky. Cover the dough with your clean plastic bag, and let it rest again for 30 minutes.
4. Sprinkle half the salt evenly on top of the dough. Wet your fingers, and use one hand to grab a piece near the edge of the dough, steadying the bowl with the other hand. Lift the dough vertically, stretching and folding the dough over to the other side. Sprinkle the other half of the salt over the dough and stretch and fold the dough again.

Preview

See Also:

Show details

Artisan Sourdough Bread A Beginner's Guide Tastes …

WEBMar 3, 2022 · Place a large glass bowl on a kitchen scale and set to "0". Add 90 grams of active sourdough starter to the bowl. Add 350 grams …

Rating: 4.8/5(47)
1. It is best if you use a kitchen scale to measure ingredients. It works best if it is measured by grams.
2. Place a large glass bowl on a kitchen scale and set to "0".
3. Add 90 grams of active sourdough starter to the bowl.
4. Add 350 grams of warm water. Use a whisk to mix the starter and water.
5. Make the STARTER AHEAD (This can take up to a week or more) AND DO NOT USE UNTIL IT IS ACTIVE ENOUGH TO FLOAT A TEASPOON ON A CUP OF WATER.
6. This process balances your starter for best rise. Feed 100 grams starter with 100 grams flour and 100 grams warm water.
7. Let sit overnight.
8. It should pass the float test in 8 to 12 hours.

Preview

See Also:

Show details