If you select links we provide, we may receive compensation.
A lot of waiting is involved in making it, so you’ll need patience.
But the bakery-level result is well worth your time.
Credit:Jason Donnelly
It only takes a handful of ingredients (likely already in your pantry).
Take some expert tips from our Test Kitchen on how to make sourdough bread at home.
If you don’t already have a sourdough bread starter, it’s simple to make one.
Credit:Jason Donnelly
The “sour” flavor is from fermentation by the lactobacilli, which produces sour-tasting lactic acid.
Let it stand in a warm place overnight.
To slow down the fermenting process, store your starter in the refrigerator and feed it once a week.
Credit:Jason Donnelly
Let the starter come to room temperature before measuring and using it in a recipe.
When you use your starter, remove the desired amount and feed the remaining starter.
Then let it stand at room temperature for at least 24 hours before chilling the extra starter.
Credit:Peter Krumhardt
When your starter gets to be too much, discard half of it before feeding.
Cover bowl withwaxed paperor plastic wrap.
Let rise at room temperature four hours.
Credit:Kritsada Panichgul
Place the bowl in the refrigerator and chill overnight.
Turn the dough out onto a floured surface.
Knead in enough flour to make a smooth dough (two to three minutes).
Place in a greased bowl, turning to grease the surface of the dough.
Turn the dough out onto a floured surface; divide in half.
Shape each dough half into an oval loaf.
Place the loaves on the prepared baking sheet and cover with greased plastic wrap.
Let rise at room temperature about two hours or until nearly double in size.
Step 4: Bake
Kritsada Panichgul
Preheat oven to 425 degrees Fahrenheit.
Bake 25 to 30 minutes or until the bread is golden and sounds hollow when lightly tapped.
Remove the loaves from the baking sheet; cool on wire racks ($17, Target).
Got too much sourdough starter to handle?
Put it to good use in a new recipe.
Enjoy the freshly-baked sourdough bread as the base for yourmorning avocado toastor aclassic stuffing.
