Sourdough 101

Inroductory information on maintaining your new sourdough starter

Flour Mixture

You will need to occassionally feed your new starter. My personal mixture is 1 cup King Arthur Bread Flour and 1/2 cup King Arthur Whole wheat flour. You're free to play around with different combinations, rye flour is always a good option.

Feeding your starter

At least once a week, take a clean jar, take 10 grams of starter and stir in 20 grams of filtered water. Add 20 grams of your flour mixture and allow to rise covered with a loosened lid for 8-12 hours, then put back in the fridge.

The remaining old starter is called discard and can be used in a variety of recipes. Save this in a sealed container in the fridge.

Making Bread

  • 100 grams starter
  • 350 grams filtered water
  • 10 grams salt
  • 500 grams bread flour

The night before your bake, feed your starter. I generally make two loafs, so I feed my 50 gram starter with 85 grams flour and 85 grams filtered water so I have 200 grams and enough to feed for next time

  • In a large bowl, combine your starter and filtered water and mix well. Stir in the salt and then the flour. Mix well, the dough will be somewhat shaggy
  • Let the dough rest for 30 minutes, and then perform a set of 4 strech and folds. Repeat the 30 minute rest and stretch and folds 3 more times
  • Allow the dough to finish proofing, this can take 6-10 more hours depending on your kitchen temperature. A proofed dough should be less sticky, jiggly with bubbles
  • Shape your dough, cover loosley and let it rest in the fridge 12-24 hours (you can skip this step, but your bread will not be flavorful)
  • Preheat your oven with a dutch over at 450 degrees for at least 30 minutes
  • Remove dough from the fridge, scor ite and cook in the dutch oven with the lid on for 35 minutes
  • Remove the lid and lower the temperature to 425, and cook for an additional 15-20 minutes until internal temp is 200 degrees
  • Let your bread cool for at least 2 hours before enjoying