Easy Sourdough Bread Starter (Printable Version)

Sourdough loaf with crisp crust and chewy crumb using starter. Step-by-step for delicious results every time.

# Ingredients:

→ Dough

01 - 520 grams organic white bread flour
02 - 12 grams fine sea salt
03 - 385 grams water
04 - 90 grams sourdough starter, active and fed 8–12 hours prior to use

→ Optional Additions

05 - Rice flour, for dusting proofing basket or parchment
06 - Seeds, such as fennel (5 grams), caraway (2 grams), chia (15 grams), flax, sesame, poppy, dill, celery, or nigella, as desired
07 - Herbs, fresh or dried, such as rosemary, thyme, or sage, to taste
08 - Substitute up to 62 grams rye, spelt, or whole wheat flour for equal amount of bread flour
09 - Nuts, olives, garlic, dried fruit, or cheese, as desired

# Steps:

01 - Feed the sourdough starter 8–12 hours before making dough, ensuring it doubles in size and is at its peak activity. If your starter has been refrigerated and fed within 7 days, it may be used cold directly from the jar.
02 - Weigh the flour in a medium bowl, zeroing out the bowl weight. Add salt and any chosen spices or seeds. In a separate bowl, mix sourdough starter with water until cloudy and fully blended. Pour the mixture into the flour and incorporate thoroughly using a fork or wooden spoon, mixing for 1–2 minutes until a shaggy, sticky dough forms. Cover bowl with a damp towel and let rest for 15 minutes.
03 - With damp hands, stretch one side of the dough upward and fold over the center. Rotate bowl a quarter turn and repeat. Continue the process for 30 seconds until dough resists. Cover and rest. Repeat after 15 minutes for another round of stretches and folds, then turn dough over in bowl.
04 - Cover the bowl with plastic wrap, wax wrap, or a damp towel. Leave at room temperature (20–21°C) for 8–12 hours to ferment overnight. Dough should expand by approximately 1.5–1.75 times.
05 - Check dough for expansion and doming. Conduct the poke test: if indentation springs back slowly, the dough is ready. If overly firm, allow more time to proof; if slack or collapses, proceed to shape and bake regardless.
06 - Line a high-sided bowl or proofing basket with parchment paper or dust with rice flour. Loosen dough from bowl edges using wet hands or a damp dough scraper.
07 - With wet hands, lift the dough straight up in the center, stretching 30–60 cm and folding over itself. Repeat the stretch, folding after a short rest. On the third stretch, transfer dough into the prepared parchment-lined bowl or floured banneton, folding onto itself. Coat lightly with flour and seeds if desired.
08 - Place the shaped dough in the refrigerator uncovered for 1 hour to firm and ease scoring. Meanwhile, preheat the oven and covered Dutch oven to 260°C for at least 1 hour.
09 - Remove dough from refrigerator. Using a sharp lame or blade, score swiftly and deeply at a 45-degree angle (2–2.5 cm depth). Carefully lift dough by the parchment and place in preheated Dutch oven. Replace lid quickly.
10 - Bake covered at 260°C for 20 minutes with convection (25 minutes without convection), or 28 minutes at 232°C. Remove the lid. Lower oven to 232°C and continue baking uncovered for 10–15 minutes until loaf is deeply golden and internal temperature reaches 95–98°C.
11 - Take the baked loaf out of the Dutch oven and let it cool for 1 hour on a wire rack. Allow the crumb to set before slicing to preserve structure.
12 - Slice and toast before serving for optimal flavor. Store wrapped in a clean kitchen towel for up to 2 days, then transfer to a sealed bag for longer storage or freeze in slices. Repurpose leftovers for croutons in salads or soups.

# Notes:

01 - Use an active, recently fed sourdough starter for optimal rise and flavor. Sourdough can be tailored to taste by adjusting starter age and fermentation time.
02 - Proofing times are influenced by ambient temperature; warmer environments require less time, cooler require more. Monitor dough expansion rather than setting rigid schedules.
03 - A Dutch oven traps steam, producing oven spring and an artisan crust. If unavailable, bake on a sheet tray covered with a large metal or glass bowl for the initial bake.
04 - For a lighter, airier crumb, small adjustments to dough hydration can be made after several successful bakes.

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