Introduction: Simple Mind-Blowing Sourdough Version 2.0!

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Finally after YEARS of perfecting this I believe I have a recipe anyone can follow that is simple and makes outrageously good sourdough! Let me know how you like it! EDIT: I have changed one step so no store-bought yeast is used... Now it is "pure" sourdough for you sourdough purists :)

Supplies

3 cups Bread flour

Your starter yeast

Salt

A dutch oven thingie

Step 1: Make Your Starter Yeast

Ok, all of this is simple, but this is the ONE step that is a pain the the neck because it takes several days to get your yeast started the very first time. However, once you have it done, you have it indefinitely! To make (and maintain) your starter yeast, you use 1/2 cup flour and 1/4 cup water. (I've found dark rye flour makes it taste the sour-est, but you can use whatever is around). Stir it up well, leave in a warm place, and "feed" it every day. To feed it, dump out half of it, and put another 1/2 cup flour and 1/4 cup water in. After about 5 days it should smell nice and yeasty, and have lots of bubbles. Aim for the consistency of very thick pancake batter. (You can store it in the fridge for awhile if you want to take a break from feeding it every day, but you may have to restart the yeast culture inside. I also read you can dry it on a baking sheet for long term storage).

Step 2: Mix the Dough

Put 3 cups flour and 1 and 1/4 cups water into a bowl and stir it up well. Then leave it for 1/2 hour so the gluten can set. I use King Arthur Bread Flour which i think is better than plain old flour, but both are fine.

Step 3: Mix the Yeast

EDITED: Grab one cup of your nicely active sourdough starter!

Step 4: Combine the Dough and Yeast

Then take another bowl and put about 1 tablespoon of olive oil in it, and smear it around the sides, so the dough will come out more easily later.

After the 1/2 hour is up, mix in the sourdough yeast starter with the dough. Once it's all mixed well plop it into the oiled mixing bowl and cover it with a lid, and put it somewhere room temperature for at LEAST 12 hours. Overnight is good. It expands quicker in warmth.

Step 5: Smash It and Add Salt

Hopefully the next day you should see your dough risen up high in your bowl, and all bubbly. (If not, you have failed! Try again!) Take your dough out and dump it on a cutting board with a little flour. Fold it over and over again, and while doing so, mix in a total of 1 1/2 teaspoons of salt. As you fold it you are making air pockets for later. (I add the salt here because I read somewhere that salt prevents the yeast from expanding.)

Step 6: Let It Rise Again

Then take a big bowl and put a large piece of parchment paper in it, overflowing the sides. Spray the parchment paper with Pam or Canola or something! Lower the folded dough into the bowl, and cover it, and sit it in some warmth for at least another 4 hours or so. It should rise up again.

Step 7: Cook It!


Hopefully now it looks like the picture above - smooth and big! Put your dutch oven in your oven, with the lid OFF, and preheat the whole thing to 450 degrees. Then lower the dough and parchment paper into the dutch oven, COVER it, and cook it! (omg my oven looks filthy.)

Cook it for 30 minutes with the lid on, then take the dutch oven lid off, and cook it for another 30 minutes, or until you have the color crust you are going for. Thicker, darker crust is better!

Step 8: Eat It!

Eat it while it's hot! Prepare to be fighting your family over pieces of it. I've eaten 3/4 of one entire loaf at a sitting myself, it is so ridiculously good.

I store it in an open plastic bag, in a bread drawer.