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Featured Recipe
Sourdough Bread
Shared by Jackson Morrissey
One of my favorite hobbies!
- Feed Starter
- Ingredients Needed: Warm Water, Unbleached All-Purpose Flour, Sourdough Starter
- To feed your starter, you will use a 1:1:1 ratio. Begin by placing an empty jar on a scale and tare it (aka set the scale to 0). Add 120 grams of sourdough starter, 120 grams of all-purpose flour, and 120 grams of warm water. Mix the ingredients (I use a spoon) and cover with a towel. Set the jar on your kitchen counter to let the starter rise until puffy & bubbly. (usually 6-8 hours)
- If you do not already have sourdough starter, find someone that does so that they can share with you!
- Tip: To test if your mixed starter is ready, fill up a cup of water and put a small spoonful of the starter in the water. If it floats, it’s ready to go!
- Make the Dough
| Ingredients | Weight |
| Sourdough Starter | 300 grams |
| Warm Water | 650 grams |
| Unbleached Bread Flour | 1000 grams |
| Olive Oil | 50 grams |
| Sugar | 40 grams |
| Salt | 30 grams |
Mix ingredients by hand in a large mixing bowl. At this stage the dough is going to be very sticky. You will want to mix until there is no more dry flour in the bowl. Once mixed, cover the bowl and let it rest for 30 minutes in the fridge. Store the leftover starter in the refrigerator (covered).
- Tip: Wet your hand before mixing the dough to help with stickiness.
- Stretch & Fold
- After resting for 30 minutes, wet your hand to complete the first stretch & fold. Tuck your hand under the center of the dough, gently lift and stretch the dough toward the ceiling and fold the dough over itself. Be careful not to stretch it so far that it tears. Rotate the bowl a quarter and complete 4 more times. Then cover the bowl again with sealed wrap and let it rest for 30 minutes in the fridge. Complete this 3 times. The bread will become stronger after each set of stretch & folds.
- Store in Fridge
- After the last series of stretch and folds, store your dough (still in the mixing bowl) inside the refrigerator for up to 4 days covered with sealed wrap.
- Tip: The longer you let your bowl sit in the fridge, the more sour the dough will be.
- After the last series of stretch and folds, store your dough (still in the mixing bowl) inside the refrigerator for up to 4 days covered with sealed wrap.
- Remove & Rise
- Take the dough out of the fridge and place it on the counter to rise until big & bubbly (keep it covered for this step). This will take about 6 hours.
- Fold & Put in Pans
- Once the dough is big & bubbly, take the dough out of the bowl and divide into 3 parts using a bench scraper. Spray each pan (non-stick spray) and fold each separate section of dough in rectangles. Then place into pans with the folded side down. Cover each pan with a towel and let the dough rise (usually 3 hours).
- Bake
- Now you are ready to bake the bread. Pre-heat your oven to 400 degrees F. Sprinkle your dough with water and salt. Bake for 20 minutes. After 20 minutes, rotate the pans 180 degrees in the oven and sprinkle with water again. Bake 20 more minutes (40 minutes total). Once done, allow the bread to completely cool in the pans.
Eat and enjoy! Since there are no preservatives in these loaves, they will go bad faster than bread you buy at the store. For bread you will not eat in 3-4 days, cut the loaves into slices and store in a bag in the freezer. Then, when you are ready to eat some, heat a few pieces up in the microwave for a minute, then toast and you will have fresh sourdough bread!
Sample Schedule (work-friendly)
Monday:
12pm (Lunch Break): Feed Starter
6pm-8pm: Make Dough and Stretch & Fold
Tuesday:
12pm (Lunch Break): Remove & Rise
6pm: Fold & Put in Pans
9pm: Bake
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