Basic sourdough bread recipes: 59 photos
Easy Sourdough Bread recipe with Starter (prozimi)
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.
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 |
keeping a sourdough starter and making homemade sourdough bread is worth the time! And honestly? It doesn't take a lot of hands-on time. It's the rising and fermenting that takes the time, and you don't need your hands in the dough for these things to happen.
Here are the big errors to avoid when working with sourdough.
- You Bake Too Soon. ...
- You Use Unfiltered Tap Water. ...
- You Use Water That Is Too Hot or Too Cold. ...
- You're Impatient. ...
- You Don't Autolyse Your Dough. ...
- You Don't Let Gluten Develop Properly. ...
- You Don't Let the Bread Proof Long Enough. ...
- You Don't Form the Bread Correctly.
Sourdough relies on a mix of wild yeast and lactic acid bacteria, rather than baker's yeast, to leaven the dough. It's richer in nutrients, less likely to spike your blood sugar, contains lower amounts of gluten, and is generally easier to digest than bread made with baker's yeast.