SOURDOUGH TIPS + TRICKS.
When I first set out to make sourdough, I failed miserably. I had a hard time understanding that sourdough is an art and a method, not a recipe. I wanted to follow the instructions to the T (similar to baking) rather than listening and looking at what my starter or dough was telling me. Once I realized I needed to approach sourdough the way I do cooking meals for my loved ones, the pieces started to click.
Here is what I’ve learned from making sourdough… I hope it helps you!
Starter Tips & Tricks:
Keep in fridge, pull out 1 day before wanting to bake
One day out from baking: feed (1:1 ratio) (pour out ~ 1/2 cup and then feed starter with 1/2 cup organic unbleached all purpose flour and 1/2 cup warm water)
Day of baking: feed (1:1 ratio) and then when doubled in size, starter is ready to use (use a rubber band to help you see how the starter has doubled! So once you feed it, place the rubber band around the mason jar in line with the starter volume and then you can see when your starter is ready!)
I usually pull it out and feed around 3 pm so that it’s doubled by 5-6 pm so I can do the overnight recipe
Since my starter is usually coming from the fridge, I usually do 2x feeds before baking (day before and then a few hours before)
Sourdough Recipe:
I used the Feathered Nester Simple Overnight Sourdough Recipe (I like mine a little bit more sour so I tend to add a bit of extra starter to every batch). It’s easy, simple and turns out great every single time. You can follow it here.
My Own Ratios/ Notes for a Double Loaf (using the Feathered Nester recipe / method)
130-135 g sourdough starter
700 g water
1,000 g all purpose flour (unbleached, organic)
4 teaspoons fine salt (I use teaspoons vs weighing in grams for this since it’s easier for such a small amount)
How I Do It:
Mix dough — cover bowl, set timer for 45 min + let it rest.
Lightly flour countertop — stretch and fold until it’s in a tight ball, return to bowl + cover with a towel. Let rise overnight for at least 10 hours. Depending on time of year, I will do oven with a light on for more heat. Temp 72-80 for a 10ish hour rise.
In the am, flour countertop + repeat the stretch and fold. I cut the dough into two loaves before the stretch and fold so each loaf is right and tight. I set into the banneton bowl and set timer for 15 min (resting time) + 45-60 min (2nd rising time).
When ready (I personally like slightly overproofed sourdough), I preheat oven to 450 degrees F and place parchment paper in my dutch oven. Slash the loaf with a slit about 1 inch deep (trust me here, you want to make sure it’s deep).
Bake covered for 30 min and then 20 min uncovered.
Let it cool and enjoy!
Discard:
Keep the discard in a different mason jar in the fridge & you can keep that in there for months and use for discard recipes
