inside: Check out my method for sourdough made simple. This tasty bread is from scratch sourdough without much fuss. My easy sourdough method is a must try.
I started baking sourdough back in April. My brother had been baking it for awhile and I decided to give it a try. I ordered a starter off Amazon and asked my brother a million questions and got baking. Over the past several months I’ve simplified my method to keep it as simple as possible and today I’m going to share with you my sourdough made simple method.
Sourdough made simple –
I’ve got enough going on in my life without having to give a lot of TLC to a sourdough starter. I’ve tried many different methods in the past few months and now I’ve got it all pretty simplified and it doesn’t take much time at all.
I’ve have a full walk through video for you to see how all the pieced fit together in sourdough baking. I think at first I was super confused at how each part of the process fit into the whole, that I wanted to step it out for you.
Other Tasty Bread Recipes
Easy Sourdough Video Tutorial –
I will also walk through all details here in written form and a printable recipe card.
Simple Sourdough Supplies:
- Sourdough starter.. buy it HERE or HERE or get from a friend
- Jar with lid
- mixing bowl
- Dutch Oven
- Colander
- Rubber Spatula
- Food Scale
Feeding your Starter
If you are just getting your starter going, follow the instructions on the packing for a few initial feeds. Then follow my instructions here.
I feed and bake weekly. You can do this process as often as you want to bake.
Make sure to weigh the jar before adding the starter so you know how my just the starter weighs.
Weigh your starter, then feed at a 1:1 ratio OR 1:2. For example if the starter weighs 60 grams you can either feed 60 grams of warm water and flour OR 120 grams of water and flour.
Leave starter on counter for 4-8 hours until at least doubled. In hot weather this will happen quickly.
Mix the Sourdough Dough
Easy Sourdough recipe
simple sourdough with a easy baking method
Ingredients
- Sourdough Starter 150 g
- Warm Water 300 g
- bread flour {white, wheat or mix} 500 g
- oilve oil 25 g
- sea salt 10 g
Instructions
- Set a mixing bowl on a scale and set back to 0.
- Pour water into bowl - set back to 0
- add starter {it should float} - set back to 0
- Add flour {I do half and half wheat and white} - set back to 0
- add salt and oil
- Mix to a rough dough in bowl. Use hands to fully mix in bowl if needed.
- Rest dough 20 min, fold dough over a few times {see video}
- Rest another 30 min, fold again
- place in a greased bowl, cover with wet towel or lip and rise overnight.
- in the morning shape into a round loaf {see video} place upside down into a colander with floured towel and rest in fridge for 4-10 hours.
- Pre-heat oven to 450 F
- Line dutch oven with parchment paper, turn dough from colander over into the pot. Score top with razor blade.
- Cover and back 20 min.
- Uncover and bake 30 min
- remove from pot and bake 10 min on paper directly in the oven
- check internal temperature, should be 190 degrees.
- Cool 1 hour before slicing
- Eat every last bite! ;o)
Storing your Starter
I only bake once a week so I store it in the fridge. If you have lots of started left after mixing the dough you should remove most of the extra and put in a discard jar. I used this for pancakes or muffins or other baking. There are lots of discard recipes. If I do the 1:1 mix and only bake one loaf I generally do not have much left over.
If you plan to bake twice a week I would still keep in the fridge and just pull out the morning you want to feed. You can leave out on counter, but you have to feed daily. If you feed daily you must either bake or discard daily as well.
How to Bake Sourdough Bread
I bake in a covered casserole dish or dutch over. Tip over from colander and towel into the lined pot. {I line with parchment paper} Score the top of the loaf in a design. This will allow the loaf to grow and expand as it cooks. Score lines should be at least 1/2″ deep.
Bake at 450. 20 min covered, 30 min uncovered and 10 more min with parchment directly on oven rack. Check internal temperature.. it should be 190 degrees and the outside should be crusty. YUM!
Now its time to eat!! The best part of simple sourdough making. Serve with soup, butter, or just plain for the most amazing bread ever. My family loves the loaves fresh from the oven.
Susan Pearse says
Please let me have the link for your video tutorial for the quick sourdough bread please. I am unable to find it. thank you.