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Step 2: Gather the ingredients

Picture of Gather the ingredients
Start by gathering all your ingredients. You'll need the following things:
1 c. sourdough starter*
6 c. bread flour**
3 c. water
2 t. salt
1/4 t. yeast

*information on sourdough starter is in the next step

** Bread flour works best, but all-purpose flour will also work out just fine. If you want a whole wheat loaf, you can substitute whole wheat flour in a roughly 1 to 1 proportion. I personally find that a loaf made of 100% whole wheat flour, especially flour I grind myself, a little too heavy for my family. Using 50% home-ground whole wheat flour produces a nice loaf. Some of the rise times might need to be adusted if your kitchen is cool.
 
A.deLago8 months ago

This is twice the amount of ingredients I have used - what size Dutch Oven are you using?

jorr7 made it!1 year ago

This is a fabulous recipe! My first time making sourdough bread was as huge success! I baked it in a cast iron skillet lined with oats as suggested. I didn't preheat the skillet or put a lid on it. I put a small pot of water into the oven while baking. The bake time is pretty much spot on! Everyone loved it and it was a special treat with Father's Day dinner! Thanks for the great instruction!

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tcr2 years ago
Wonderful, clear instructions; thank you! I am new to this and have just revived my first dry starter and am ready to bake my first batch of sourdough! I'm in Portugal and everything is just a bit different, including finding baking products. Strangely, I can only find fresh yeast (refrigerated, foil-wrapped cubes). Do you think this would be a problem and, if not, what would be the conversion? Also, I cannot find anything labeled "bread flour" so have purchased simple, "fina" (fine) flour "para bolas" (for cakes). Will this be a problem? Thank you again for this wonderful site. Excited to start baking!
Ok. Loaves are out and I will tell you that this is a great recipe. It was necessary that I adjust a few things. My starter must be a bit more loose than yours as I used 3 cups each of wholegrain and bread flour. I ended up adding one more cup after the overnight rise.
I do not have access to a pan like yours. Therefore, I used a flat baking sheet lined with baking paper and polenta (we do not have cornmeal here) I then put a broiler pan filled with water on the bottom of the oven while it was pre-heating. I put the loaves in (at 200°C Fan Forced oven) leaving that pan of water in to produce the steam. It worked well and the loaves are sour and have a perfect chewy crust and colour. Thanks so much.
shrimpdaddy2 years ago
My 1st attempt at this turned out GREAT! Two things I did different: During second rise, I separated into two 9.25 x 5.25 loaf pans, preheated to 435 with pan of water in bottom of oven (humidity raises the overall oven temp), covered for 30 mins, uncovered for 15 min - VOILA! Getting ready to start the second batch today for tomorrow!
Tarkanos3 years ago
How would you alter this recipe when dealing with a firm sourdough starter?
e-spiv3 years ago
An excellent recipe, I just turned out my first loaf and it was phenomenal. My starter is a little mild, so I used 50% more than this recipe called for to get a good, sour flavor. I also added a tablespoon of sugar to balance out the sourness (I halved this recipe, so it would be 2 tablespoons for the whole thing), and it worked very nicely. I realize that doesn't help the sustainability/cost effectiveness of the whole endeavor, but it does taste quite good.
elduderino6 years ago
Hi - I'm in New Zealand and have different (ish) spoon sizes etc - can you fill me in on the abbreviations you used for the ingrdiants. Many thanks - fingers crossed I can make this ! Thanks for posting it.
lotusduck6 years ago
You're using distilled water, right? Tap water has fluoride, and when I've accidentally used it instead of distilled it has had a really negative impact on my sourdough, although I don't use packaged yeast, instead I feed my starter some honey to boost it.