Our Basic Sourdough Process · Taste & See Sourdough Kitchen

Our Basic Sourdough Process

Feed:

Feed starter with at least equal parts (i.e. 35g starter, 35g filtered water, 35g unbleached all purpose flour or a higher ratio of flour+water to make it stronger). Measure starter into a clean glass jar, measure water into starter & mix, measure flour into mixture and mix, it should be thick and clumpy. Cover but leave a way for it to breath (screw a paper towel onto the

jar in place of the lid, unclamp the seal lid, leave lid loose, etc.) and allow to rise on for 8-12 hours. (DO NOT SEAL - IT WILL EXPLODE. Only seal when placing it in the fridge to be dormant) * Use your kitchen scale and “zero out” the reading between ingredients so you don’t have to keep figuring the math.

Mix:

Mix in large glass bowl: 100g doubled active starter, 12g salt, 380g filtered water (mix starter, salt, & water first), and 550g unbleached all purpose flour. Cover with plastic wrap or damp towel (not air-tight, I use a disposable shower cap). Let rest at room temperature for 30-60 minutes.

* Use your kitchen scale and “zero out” the reading between ingredients so you don’t have to keep figuring the math.

Stretch & Fold:

After about 30 minutes, with clean hand, pull edge of the dough up and then tuck/push into the top center of the dough, do this along the side of the bowl till it forms a ball shape. Re-cover and repeat every 30 minutes or so 3-4 times.

Rise:

Allow to rise at room temp until dough has doubled in size (about 8-12 hours)

* This will vary depending on the heat and moisture in the air.

* Cold environment = slow rise; Warm environment = quick rise

Shape:

Stretch & fold into the ball shape one more time, then lift and place with the rounded side up on parchment paper. Feel free to use a bench scraper to shape the dough, tightening the surface more and more to the bottom of the dough.

* If you’d like to “prep” a loaf for a later time, place the dough into a flour-dusted cloth-lined 8-9 inch banneton basket (with or without a cloth cover) or strainer/colander lined with a tea towel, cover, and keep it refrigerated till you’re ready to bake, up to 3 days.

* You may like to “score” the dough; feel free to use a bread lame to cut your design into it. Without a good bit of scoring, it will crack on its own to allow air to escape, probably at the top.

Bake:

● Dutch oven: Preheat oven to 500°. Place dough and parchment paper inside Dutch oven. Bake covered for 25 minutes, then uncovered for 20 minutes at 450°.

● Loaf pans: Preheat oven to 450°. Place dough and parchment paper inside pan. Bake covered for 25 minutes, then uncovered for 20.

Internal temp should read 200°+. Allow to rest at room temp for 30-60 minutes before slicing.

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Our Basic Sourdough Process