From Scratch to Sourdough: Your Homemade Bread Journey

Ever wondered how to make your own sourdough bread from scratch? Well, you’re in the right place! Sourdough can be a bit tricky at first, but once you get the hang of it, there’s no going back. Plus, it tastes sooo good! So, let’s dive into this doughy adventure together.

The Magic of Sourdough

First things first, what’s the big deal about sourdough? Well, it’s not just about the taste, though that’s a big part of it. Sourdough bread is made through a fermentation process, which gives it that tangy flavor and chewy texture we all love. And guess what? It’s also easier on your stomach because the natural fermentation breaks down some of the gluten. Win-win!

Getting Started: Your Sourdough Starter

Alright, let’s get to the fun part – making your sourdough starter. This is like the heart of your bread, and it needs some love and patience. Here’s how to do it:

Ingredients:

• 1 cup of whole wheat flour (you can use all-purpose flour too)
• 1 cup of water (filtered or bottled is best)

Instructions:

1. Day 1: In a clean glass jar, mix the flour and water until there are no dry bits left. Cover it loosely with a lid or a cloth and leave it at room temperature. Easy peasy, right?
2. Day 2: Check on your starter. You might see some bubbles – that’s a good sign! Discard half of it (I know, it sounds wasteful, but trust me on this) and add another 1/2 cup of flour and 1/2 cup of water. Stir well and cover again.
3. Days 3-7: Repeat the discard and feed process every day. You should start seeing more bubbles and maybe even a fruity or tangy smell. If it’s too funky, don’t worry – just keep feeding it.
4. Day 8: By now, your starter should be bubbly and doubled in size within a few hours of feeding. If so, congrats! You’ve got yourself a sourdough starter.

Now that you’ve got your starter, you can name it (I call mine “Dough-ty”) and keep it in the fridge, feeding it once a week. When you’re ready to bake, take it out and feed it at room temp for a couple of days to wake it up.

Baking Your First Loaf

Ready to bake? Lets turn that starter into a beautiful loaf of sourdough bread. Here’s what you need:

Ingredients:

• 1 cup of active sourdough starter
• 2 1/2 cups of water
• 5-6 cups of bread flour
• 2 teaspoons of salt

Instructions:

1. Mixing the Dough: In a large bowl, combine the starter and water. Add in the flour and mix until a shaggy dough forms. Cover the bowl with a cloth and let it rest for about 30 minutes. This is called autolyse (fancy, huh?).
2. Kneading and Folding: Add the salt and knead the dough for about 10-15 minutes until it’s smooth and elastic. Alternatively, you can do stretch and folds: every 30 minutes, stretch the dough and fold it over itself for about 2 hours.
3. Bulk Fermentation: Let the dough rest at room temperature for 3-4 hours until it doubles in size. This is where the magic happens, so be patient.
4. Shaping: Gently turn the dough out onto a lightly floured surface and shape it into a round loaf. Place it in a floured proofing basket or bowl, seam side up, and cover it. Let it rise for another 2-3 hours or overnight in the fridge.
5. Preheating the Oven: Preheat your oven to 475F (245C) with a Dutch oven inside. You want that baby nice and hot!
6. Baking: Carefully transfer your dough into the hot Dutch oven. Score the top with a sharp knife (get creative with the patterns!). Cover with the lid and bake for 20 minutes. Then, remove the lid and bake for another 20-25 minutes until the crust is golden brown and crispy.
7. Cooling: Let your bread cool completely on a wire rack before slicing. This part is tough, but it’s worth it. Trust me!

Tips and Tricks

Making sourdough can feel like a science experiment, but here are some tips to keep you on track:

• Keep your starter happy: Feed it regularly and don’t forget about it in the back of the fridge.
• Don’t rush the process: Good bread takes time. Let the dough ferment and rise properly.
• Use a kitchen scale: For more accurate measurements, especially when dealing with flour and water ratios.
• Experiment: Try adding different flours or mix-ins like seeds, nuts, or dried fruit. The sky’s the limit!

Common Problems and How to Fix Them

Even the best of us run into issues sometimes. Here are some common problems and how to troubleshoot them:

Flat Loaf

If your bread comes out flat, it might be because:

• The starter wasn’t active enough. Make sure it’s bubbly and passes the float test before using it.
• You didn’t develop enough gluten. Knead or fold the dough more to build structure.
• Overproofing. If the dough rises too long, it can collapse. Keep an eye on it and bake when it’s doubled in size.

Dense Texture

If your bread is dense, check these:

• Insufficient fermentation. Give it more time to rise and develop flavor.
• Too much flour. Stick to the recipe and measure carefully.
• Not enough hydration. Sourdough loves water, so don’t skimp on it.

Burnt Crust

If your crust is too dark, try this:

• Lower the oven temperature slightly or cover the bread with foil if it browns too quickly.
• Bake on a lower rack to avoid direct heat from the top element.

Final Thoughts and Fun Variations

Baking sourdough is a journey, and like any journey, it’s filled with ups and downs. But each loaf is a step closer to mastering the art of breadmaking. And hey, don’t forget to have fun with it!

Try making:

• Sourdough pizza crust (seriously, it’s amazing!)
• Sourdough pancakes with your discard
• Garlic and herb sourdough (just mix in minced garlic and herbs during the kneading stage)

For some visual inspiration, check out this awesome

on sourdough baking. It’s a great way to see the process in action and pick up some tips from a pro.

Questions or Comments?

If you have any questions, drop them in the comments below! I love hearing from fellow bakers. And if you’ve made your own sourdough, share your pics – let’s celebrate your bread-making triumphs together!

Happy baking, and remember – the best thing since sliced bread is the one you make yourself!