Learning how to make sourdough is much simpler than you think!
Cover bowl with waxed paper or plastic wrap.
Let rise at room temperature 4 hours.
Credit: Jason Donnelly
Place bowl in refrigerator; chill overnight.
Stir in salt and as much of the remaining flour as you’ve got the option to.
Turn dough out onto a floured surface.
Knead in enough of the remaining flour to make a smooth dough (2 to 3 minutes).
Place in a greased bowl, turning to grease surface of dough.
Line a large baking sheet with parchment paper.
Turn dough out onto a floured surface; gently divide in half.
Shape each dough half into an oval loaf.
Place loaves on prepared baking sheet and cover with greased plastic wrap.
Let rise at room temperature about 2 hours or until nearly double in size.
Preheat oven to 425F.
Using a sharp knife, make three or four diagonal cuts across top of each loaf.
Bake 25 to 30 minutes or until bread is golden and sounds hollow when lightly tapped.
Remove from baking sheet; cool on wire racks.
In a large glass or plastic container* stir together flour and the water.
Cover loosely with plastic wrap.
Set in a warm place (about 70F) and let stand 24 hours.
Stir in an additional 1 cup flour and 1/2 cup water.
Cover loosely; let stand in a warm place 24 hours more.
Repeat every day for 5 to 7 days or until very bubbly and aromatic.
Starter is ready to use at this point.
Let stand in a warm place overnight.
Or keep starter in the refrigerator and feed once a week.
To use, let chilled starter come to room temperature before measuring.
Feed remaining starter and let stand at room temperature 24 hours before chilling again.
Dutch-Oven Bread
Prepare as directed through Step 2.
Line two large bowls with floured towels or flour two proofing baskets.
After dividing dough in half, place each half in a prepared bowl or basket.
Let rise as directed.
Place a greased 4-qt.
Dutch oven in oven as it preheats.
Using the towel or basket, carefully turn one of the dough halves onto a floured surface.
Make cuts in top of bread.
Carefully lift and place dough into hot Dutch oven.
Bake, covered, 15 minutes.
Bake, uncovered, about 10 minutes more or until golden.
Remove; cool on a wire rack.
Repeat with remaining dough half.
First, fee your started as though you were going to bake with it.
Let it rest, covered, until it becomes very bubbly.
Next, spread starter out onto two parchment lined baking sheets.
Starter will be brittle when completely dry and will easily snap between your fingers.
Break the starter into pieces and store in an airtight container.
Date and label the container and keep in a cool dark place.
Bringing the started back to life: 4.
Once the mixture is smooth, feed it with 1 ounce (1/4 cup) of unbleached all-purpose flour.
Cover lightly and place somewhere warm and allow to work for up to 24 hours.
Starter should be bubbly.
Without discarding any, feed the starter again with 1 ounce each of lukewarm water and flour.
Starter is now ready to return to its regular feeding schedule.
This time the starter will expand quickly, about 4 hours or less.
Your is ready for baking!
Feed it again by repeating step 8.
2,000 calories a day is used for general nutrition advice.
