Let’s Make Sourdough

#sourdoughideas #sourdoughbeginner #sourdoughrecipe #bakingvibes #halloweenideas San Diego

RECIPE:

100g Active Starter (I feed mine the night before in a 1:5:5 ratio so it’s ready in the am.)

360g room temp water

10g salt

500g Bread Flour

Mix starter, water, salt, and flour

*sometimes I add the salt right away, other times I wait. Salt slows fermentation so it’s best to wait if you can.

Rest 45 min

3 sets of stretch and folds every 30 min

*Rest-the timing here varies based on many variables including environment, temperature, starter, and flour. Look for your dough to grow in size, become light and airy, and jiggle. My timing in the summer is 6-7 hours. In the fall/winter it is closer to 8-10 hours. Practice and it will become easier to dial in.

Shape your dough

Refrigerate overnight

Bake the next day in a preheated Dutch oven at 450 degrees, 20 min lid on, 25-30 min lid off

Wait at least 30 min to cut

Enjoy! 🥖 ✨