Why I Started Making Sourdough Bread
When #COVID first hit, my local store was out of a LOT of things. There were few fruits/veggies. The fresh meat section was empty. Milk was non existent. The bread aisle was decimated, and the baking aisle was COMPLETELY out of Instant Rise Yeast.It was at this point that I realized I'd begin working on a Sourdough Starter. It took me a couple of months to try, but after a week, I had an active starter that was ready for bread.
 |
| All Four Attempts |
Then the baking learning curve would begin. And as this image shows, it took FOUR attempts and two different recipes before I got something that both looked and tasted delicious.
What You'll Need To Make Sourdough Bread
- Two bowls, large and medium for mixing
- A large (3-4 quart) oven-safe pot or dutch oven.
- 3 2/3 cups (518g) Unbleached Flour plus extra for kneading. I recommend a bread flour if possible. But, since my store is STILL out of it 3 months later, All Purpose will do. So far, my best result has been with King Arthur All Purpose Flour. It's got a LOT of protein which makes amazing gluten.
- 3/4 teaspoons salt (10g)
- 1 1/2 cups plus 4 teaspoons (356g) water, room temperature
- 1/3 cup (85g) mature sourdough starter
