I wanted to write this instructable to show how easily anyone could make their own sourdough bread. When I started making sourdough I followed a recipe here from instructables.com, which i pretty much still follow, but easier.
You could say this is an adaptation of that recipe. https://www.instructables.com/id/Sourdough-Bread/
I usually double this recipe and make two bowls full. I use metal and ceramic bowls, whatever is at hand.
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Step 1: Combine the Ingredients
1 cup starter
3 cups water
6 cups flour (pretty much any kind)
2 tsp salt (optional)
1. Mix everything together. Done :)
If you want to feel good/fancy about the mixing process, add the starter to the bowl and add 2 cups of water. Mix.
Add 3 cups of flour. Mix.
Add 1 cup of water, add 2 tsp of salt. Mix.
Add remaining 3 cups of flour. Mix.
No kneading required unless you want to.
Step 2: Rest, Divide, and Conquer
1. Cover the bowl with a cloth or kitchen towel and rest the dough for 12-15 hours or until you see big bubbles. Sometimes the bubbles will burst, which is a sign to really bake the bread soon. You will find that the dough is wetter than most doughs you know, but that's okay since we are not kneading it.
2. Take the dough out of the mixing bowl and put it into 1-2 greased loaf pans. At this point you can let the dough rise again or just bake the bread now.
Step 3: Bake It
3. Cover the pan(s) with a lid or aluminum foil and bake covered for 15 minutes at 450F.
4. Take the cover(s) off and bake the bread for another 25-35 minutes.
5. Stick a knife into the deepest part and see if runny dough will come out. If yes, leave in oven a while longer. If no, then your bread is done.
Step 4: Starter and Stuff
Caring for your sourdough starter:
Caring for a sourdough starter is often depicted as difficult, but I find the following method works for me. I use a wooden spoon that's where I agree with others.
A. I keep my starter in the fridge. The night before I want to start making sourdough I take the starter out of the fridge and feed it with flour and water. How much is up to you. I tend to go with a sourdough starter with a consistency like thick pancake batter. After you are finished making your bread, feed the starter again and put it into the fridge. I also often leave the starter
Feed the stater at least once a month. You will find that it slows down if not fed regularly. The black liquid that might form is called hooch and can just be poured off or mixed in for a more sour bread.
1. Increase or decrease the flour to water ratio. I sometimes make the dough a bit dryer and knead it a little bit before adding it to the loaf pans.
2. Increase the salt. This will slow down the rising process and will make the bread a bit more sour.
3. Have a dryer starter. This might make your bread more sour, too.
4. Double the recipe! Give some bread to friends and neighbours.
5. Double the recipe and use some of the dough to make pizza.