Sourdough Class Recipes

Name: Sourdough Class Recipes
Yield: 2 Loaves
Ingredients: 250 gr. whole wheat or einkorn; 650 gr. white flour (all purpose); 680 gr. water; 1½ c.–2 c. starter; 1 heaping tbs. Kosher salt

Chef Liz Thompson
10 minutes ago
6 min read

After a fabulous class with Sourdough Baker Extraordinaire, Terry Wilson, here is the recipe, method and tips to create as good a loaf as it get

I tried to be as in-depth as possible as the process of making sourdough bread can be overwhelming at

the first attempt.

Start with the Starter

Making a Sourdough Starter from Scratch

You only need flour, water, a clean glass jar and patience. Every starter reacts differently. Using a little whole-wheat or rye flour at the beginning can help get a new starter "growing" a ittle quicker than jut all-purpose flour but either works.

Equipment:

2 Bowls or Bannetons

Danish Whisk Optional:

Wooden Spoor or Dough Hook of Stand Mixer

Glass Pint Measuring Cup

Measuring Spoons

Parchment Paper

Dutch Oven or Cast Iron Pot with Cover, 10 - 12"

Paring Knife or Lame, bread scorer

Plastic Scraper to remove dough from bowl

Day 1: Make the Starter

50 g whole-wheat or rye flour

50 g room-temperature water

Mix in a clean jar.

Stir thoroughly until no dry flour remains. It should look like a thick pancake batter

Loosely cover the jar and leave it at room temperature for up to 24 hours. Watch it.

You may see bubbles and a doubling of size sooner.

Day 2: You may or may not see bubbles yet; either is normal. Discard all but 50 g starter. FEED:

Remove all but 50 g of starter

Add:

50 g water

50 g All-Purpose Flour and mix well. It should be like a thick pancake batter.

Mark the level on the jar with a rubber band so you can gauge how much it has risen.

Days 3–7+: Feed every 24 hours using the same process

50 g starter + 50 g water +50 g flour

Mix. Mark the level and watch rising level each time you feed.

As the starter develops, you should begin seeing more bubbles and a steady pattern of pattern of rising and then falling. It may seem very active then slow down. This is normal with a starter made from scratch.

How Do I Know When My Starter Is Ready to Bake With?

It is not only about the number of days but how it reacts.

An older starter should double or more after feeding, contain bubbles throughout, and smell nicey fermented and not rancid. There may also be some dark liquid on top that you can just remove before you begin the feeding process.

Ideally, it should repeat that behavior for several consecutive feedings. Depending on temperature and flour, establishing a dependable starter commonly takes about 1–2 weeks and sometimes longer.

When you're ready to make bread, feed your starter and mark its level. Use it when it reaches its peak—when it has doubled or more, looks airy and bubbly, and the top is still slightly rounded or has just begun to flatten.

Once You Have an Established Starter and Have Baked Your Bread: What Do I Do with the Starter?

Refrigerate it until you are ready to use it again.

If you bake frequently, you can keep the starter at room temperature and feed it regularly.

Using an Established Starter from the Refrigerator

Remove the starter from the refrigerator. You don't have to wait for it to come completely to room temperature before feeding it. You may see a grayish liquid on top called "hooch". Just pour it out.
Discard most of the starter, leaving about 50 g (1¾ oz) in the jar.
Feed the starter with:
- 50 g water
- 50 g flour
- Start with 50 g starter
Stir thoroughly until no dry flour remains.
Mark the starting level on the jar with a rubber band or piece of tape. This makes it easy to see how much the starter rises.
Leave it at room temperature. Cover the jar loosely.
Watch the starter—not just the clock. It is ready when it has at least doubled, has bubbles throughout, looks light and airy, and has reached or is approaching its peak.
Use the starter at or near its peak to make your sourdough dough. Measure out whatever amount your recipe requires.
Keep some starter behind. Feed the remaining starter again, allow it to begin showing some activity, and return it to the refrigerator for storage.

What if it doesn't double?

If your refrigerated starter has been sitting for quite a while and doesn't become vigorous after the first feeding, don't bake with it yet. Feed it again once it has gone through its rise/fall cycle. It may take two or more feedings to become strong and predictable again.

YOUR STARTER IS READY WHEN IT AT LEAST DOUBLES AGAIN.

Remember, it is not about the time or how many days.

Your starter is ready to bake with when it doubles after feeding and is at or near its peak; do not use it once it has hit it's "peak" and is starting to fall. Just feed it agian.

not simply because a certain number of hours have passed.

And you do not need to throw away the "discard." It can be saved in a separate container in the refrigerator and used for pancakes, crackers, muffins, waffles and other discard recipes.

Now Let's Bake Bread!

Yield: 2 Loaves

Sourdough Ingredients

250 gr. whole wheat or einkorn

650 gr. white flour (all purpose)

680 gr. water

1½ c.–2 c. starter

1 heaping tbs. Kosher salt

Sourdough Method

1. Feed starter; when ready, continue with Bread Recipe

The starter may be ready in a day or you can feed it for several days on your counter to strengthen the sourdough flavor.

2. Mix flour + water

3. Autolyse — 30–40 min

NOTE: Autolyse is a resting period after you mix flour and water, before adding the sourdough starter and salt.

This hydrates the flour and begins gluten development, making the dough easier to stretch and handle.

4. Add starter + salt

A helpful tool is a Danish Whisk versus a wooden spoon or dough hook on a stand mixr.

5. Stretch & fold — 2–4 hrs, 3–4 times

Divide into 2 loaves, shape and place in 2 bowls with plenty of room for expansion or 2 bannetons that have been dusted with flour.
Cover with a plastic bag sealed tight to hold in the gases and keep moisture from getting out. If not sealed, you will end up with a "crusty" dough.

6. Bulk rise — 4 hrs → overnight

At rom temperature, 4 hours on the low end until the dough is ready or overnight i the refrigerator.

I prefer the COLD FERMENT as it slows fermentation down verus at room temprture and adds more of a flavor note to your dough.

7. Shape loaves — rest 5 min — place in bannetons

8. Proof overnight

STEPS AFTER YOU REMOVE THE DOUGH FROM REFRIGERATOR TO PREPARE FOR BAKING:

Preheat the oven to 500 degrees. Put the dutch oven in right away.
After the oven has hit 500 degrees, give the dutch oven another 30 minutes to get up to the 500 degree temperature. Heavy caste iron ones may take longer.
Remove the banneton from the refrigerator. Keep the dough cold; there is generally no need to bring it to room temperature.
Turn the dough gently out of the banneton onto parchment paper or a bread sling.
Dust off excess flour, if necessary.
Score the dough with a lame or very sharp razor. Make the main expansion score decisively so the loaf has a controlled place to open. Make sure the cut is at least 1/2" deep or else the bread will "burst" open. The first time, I forgot to score it and it exploded on top. It was still delicious!
Transfer immediately to the preheated Dutch oven. Avoid pressing or reshaping the dough at this point.
Bake covered for the first 20 minutes of the bake to trap steam. Then reduce to 450 degrees and bake for another 14 minutes.
Remove the lid and continue baking until the crust is deeply browned and the loaf is fully baked.
WHEN IS IT DONE? Using a probe, 205 degrees intermal temperature.

NOTE: Make sure that the knob on your dutch oven can be heated up to 500 degrees and don't forget it will be VERY HOT!
Remove from the Dutch oven and cool completely on a wire rack before slicing.