Ballerina farm sourdough bread recipe: 60 photos
Sourdough
How to Make Sourdough Bread - Step By Step with Hannah
Ballerina Farm Sourdough Bread Recipe - Baking Options
FAQ
Top 10 Tips & Tricks for Making Sourdough
- Use your sourdough starter at its peak. ...
- Moisten the surface of the dough before baking for more rise. ...
- Handle with care: be gentle with your dough. ...
- Use sifted flour to make your sourdough less dense. ...
- Soak your flour beforehand for a lighter loaf. ...
- Just add water for softer sourdough.
One of the most common mistakes is having a dough temperature that's too low for the starter to feed on all the flour in the dough, resulting in a crumb that's dense, with fewer openings. Starter is happiest and most active at around 75 degrees. If it's a lot colder, the process will be much slower.
Lower hydration will generally give you a thicker, tougher crust. Increasing the hydration to at least 70% and up to 80% should give you a thinner, crispier crust on your sourdough bread.
Sourdough bread may be easier to digest than white bread for some people. According to some studies, sourdough bread acts as a prebiotic, which means that the fiber in the bread helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, healthy digestive system.
Now that you got all these, and of course pen & paper, it's just a quick calculation
Flour for the dough | Starter for the dough | Quantities* |
---|---|---|
500g | 100g | 25g starter 50g water 50g flour |
1000g (2 loaves) | 200g | 25g starter 100g water 100g flour |
1000g (2 loaves) | 200g | 50g starter 100g water 100g flour |
400g | 80g | 10g starter 40g water 40g flour |