Sourdough Bread Recipe
Have you ever wanted to try your hand at making sourdough bread? It’s not as hard as it seems. There are various ‘flours’ one can choose from, but my favorite go to is King Arthur Flour. I also enjoy drying my own sprouted grains – sometimes Whole Wheat Red Berries, or Kamut or Spelt – all make for a nice crunchy texture. It’s quite tasty!
- 1 cup (227g) ripe (fed) sourdough starter
- 1 1/2 cups (340g) water, lukewarm
- 1 to 2 teaspoons instant yeast*
- 2 1/2 teaspoons (15g) salt
- 5 cups (600g) King Arthur Unbleached All-Purpose Organic Flour (my favorite flour!)
or…you can sprout your own Spelt or Kamut seed, dry it and then grind it. If you do that, split it up with the King Arthur Flour. It creates a nice, crunchy flavor.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the ingredients, kneading to form a smooth dough.
Allow the dough to rise, in a lightly greased, covered bowl, until it’s doubled in size, about 90 minutes.
Gently divide the dough in half; it’ll deflate somewhat. Preshape each piece of dough by pulling the edges into the center, turning it over so the seam is on the bottom, and rolling under your cupped hands to form a ball. Let the dough rest, covered, for 15 minutes.
To make fat oval loaves, elongate each ball of dough you’ve preshaped by gently rolling it back and forth on an unfloured work surface several times. For longer loaves, continue rolling until they’re about 10″ to 11″ long.