The process is therapeutic, and the result is something you’re proud to share (or savor all by yourself). Whether it’s your first loaf or your fiftieth, this recipe just feels like home.
The amount of water this easy sourdough bread dough has, will allow you to easily shape. In my experience that is usually where some of the struggles happen. This dough will be easy to handle with little flour.
More important than following time, is knowing the temperature of the dough (using a thermometer) to take real temperatures. That will give you a better idea on how things are evolving.
As an example – a dough at 70F, will take 40% extra time than what I have in this recipe.
Replacing a sourdough starter for commercial yeast is not a straightforward substitution. The sourdough starter is made of flour, water and mother starter, which is different (in weight and form) from the powder texture of commercial yeast.
If you want to start using a sourdough starter you can shop my 8 year old here! There is FREE shipping and comes with video instructions, digital ebook and email support.
Not at all,
please check the tools list provided on this page. If you have any questions dont hesitate to leave a comment below or email contact@vituperio.com
That controlling the temperature of the dough is key! Yeasts will only make your dough rise if the temperature is right for them. So make sure you have a warm spot, or use a dough proofer. I have provided all my favorite tools here.
If your dough is constantly at 85F, it should take you between 4 to 5 hours for the dough to fully rise. After shaping, you will need to place the dough in the refrigerator for 12 hours, max 24 hours.
Every time you are using your sourdough starter to make bread, you need to create a “Levain”.
What does a Levain mean? a Levain is when you use few grams of your mother sourdough starter and combine it with new flour and water.
Then, you need to allow the Levain to rise until it doubles in size. At that moment, it can be used in this sourdough bread recipe.
If you have any additional questions on sourdough starter or would like to learn all about it, please check my online class here.
You don’t need to use filtered water as long as the water where you live is not heavily chlorined. Try to use the same water that you use to feed your starter.
Because we need to be very precise on the ingredients to be able to expect the same results consistently.
You can substitute all purpose flour for bread flour. For this, you will need to adjust the grams of water in the recipe. Add 10 grams extra grams.
This is the only substitution you can make.
Use water at room temperature. Avoid hot water as it might kill your starter.
Use any type of fine salt. It’s easier to mix and blend a fine salt when mixing the dough.
Don’t add a tray with ice or boiling water, as you risk breaking your oven glass door. If you don’t have a dutch use the method I provide here.
Have in mind, that I have created these schedules under an 85°F environment (using a dough proofer – check my favorite ones here). I highly recommend taking the temperature of your bread dough throughout the process as it will give you important information on how things are evolving.
Below are 2 possible schedules to make this beginner’s sourdough bread recipe.
Remember that after making the Levain, you will need to let is sit in a warm spot to rise and double in size before being used in this sourdough bread recipe.
For that reason, I always use a dough proofer to have a consistent 85°F environment.
However, if the dough is warmer than that (it should never be above 90F) set a timer for 3 hours to assess how much CO2 has been built.
If the dough is colder, you dough will need more than 4 hours to fully rise. Your dough will be ready when it has built the CO2 it needs! If that is 4 hours or 6 hours… that is fine.
During this part of the process you don’t want to lose the CO2 that is trapped inside the dough. For that reason, be very gentle when manipulating it.
When shaping, you don’t need more than few grams of flour. Make sure to check out the video of this recipe so you can see how I shape. If you already added too much flour and the dough is sliding on the counter when shaping, brush it off and using a moist towel, make the dough sticky again.
The process is therapeutic, and the result is something you’re proud to share (or savor all by yourself). Whether it’s your first loaf or your fiftieth, this recipe just feels like home.
The amount of water this easy sourdough bread dough has, will allow you to easily shape. In my experience that is usually where some of the struggles happen. This dough will be easy to handle with little flour.
More important than following time, is knowing the temperature of the dough (using a thermometer) to take real temperatures. That will give you a better idea on how things are evolving.
As an example – a dough at 70F, will take 40% extra time than what I have in this recipe.
Replacing a sourdough starter for commercial yeast is not a straightforward substitution. The sourdough starter is made of flour, water and mother starter, which is different (in weight and form) from the powder texture of commercial yeast.
If you want to start using a sourdough starter you can shop my 8 year old here! There is FREE shipping and comes with video instructions, digital ebook and email support.
Not at all,
please check the tools list provided on this page. If you have any questions dont hesitate to leave a comment below or email contact@vituperio.com
That controlling the temperature of the dough is key! Yeasts will only make your dough rise if the temperature is right for them. So make sure you have a warm spot, or use a dough proofer. I have provided all my favorite tools here.
If your dough is constantly at 85F, it should take you between 4 to 5 hours for the dough to fully rise. After shaping, you will need to place the dough in the refrigerator for 12 hours, max 24 hours.
Every time you are using your sourdough starter to make bread, you need to create a “Levain”.
What does a Levain mean? a Levain is when you use few grams of your mother sourdough starter and combine it with new flour and water.
Then, you need to allow the Levain to rise until it doubles in size. At that moment, it can be used in this sourdough bread recipe.
If you have any additional questions on sourdough starter or would like to learn all about it, please check my online class here.
You don’t need to use filtered water as long as the water where you live is not heavily chlorined. Try to use the same water that you use to feed your starter.
Because we need to be very precise on the ingredients to be able to expect the same results consistently.
You can substitute all purpose flour for bread flour. For this, you will need to adjust the grams of water in the recipe. Add 10 grams extra grams.
This is the only substitution you can make.
Use water at room temperature. Avoid hot water as it might kill your starter.
Use any type of fine salt. It’s easier to mix and blend a fine salt when mixing the dough.
Don’t add a tray with ice or boiling water, as you risk breaking your oven glass door. If you don’t have a dutch use the method I provide here.
Have in mind, that I have created these schedules under an 85°F environment (using a dough proofer – check my favorite ones here). I highly recommend taking the temperature of your bread dough throughout the process as it will give you important information on how things are evolving.
Below are 2 possible schedules to make this beginner’s sourdough bread recipe.
Remember that after making the Levain, you will need to let is sit in a warm spot to rise and double in size before being used in this sourdough bread recipe.
For that reason, I always use a dough proofer to have a consistent 85°F environment.
However, if the dough is warmer than that (it should never be above 90F) set a timer for 3 hours to assess how much CO2 has been built.
If the dough is colder, you dough will need more than 4 hours to fully rise. Your dough will be ready when it has built the CO2 it needs! If that is 4 hours or 6 hours… that is fine.
During this part of the process you don’t want to lose the CO2 that is trapped inside the dough. For that reason, be very gentle when manipulating it.
When shaping, you don’t need more than few grams of flour. Make sure to check out the video of this recipe so you can see how I shape. If you already added too much flour and the dough is sliding on the counter when shaping, brush it off and using a moist towel, make the dough sticky again.
Thank you, thank you, thank you! I received the starter kit today and look forward to actively jumping into your method. I appreciate your patience with me.
Fondly,
Your Sour Dough Starter problem child.