The Beginner’s Guide to Sourdough: How to Get Started

Make Your first Loaf of Artisan Sourdough Bread Easy with The Beginner’s

The Beginner’s Guide to Sourdough: Sourdough baking has taken the world by storm, and for good reason! If you’re new to sourdough, don’t worry—this guide will walk you through everything you need to know to get started!

What Is Sourdough?

Sourdough is a naturally leavened bread, meaning it doesn’t rely on commercial yeast to rise. While yeast makes bread rise quickly, sourdough develops a richer flavor because it ferments much longer. Rather than store-bought yeast, it relies on a fermented flour-and-water starter, which, in turn, contains wild yeast and beneficial bacteria that help the dough rise naturally. As a result, the slow fermentation enhances both texture and digestibility while giving sourdough its signature tangy taste. Moreover, this process breaks down gluten over time, making it gentler on the stomach. Additionally, this traditional bread-making method creates a more complex flavor profile and extends shelf life compared to commercially yeasted bread.

Step 1: Making Your Sourdough Starter

A sourdough starter is essential for baking sourdough bread. Here’s how to make one:

Ingredients:

1/2 cup (60g) whole wheat or all-purpose flour
1/4 cup (60ml) filtered water
Instructions:

Mix the flour and water in a glass or plastic container.
Cover loosely with a lid or cloth and let it sit at room temperature.
Every 24 hours, discard half and feed with the same amount of flour and water.
After 5-7 days, it should be bubbly and have a tangy aroma—your starter is ready!
Try the sourdough starter jar its a game changer!

Step 2: Baking Your First Loaf

Once your starter is active, it’s time to bake!

Basic Sourdough Bread Recipe:

Ingredients:

500g (4 cups) bread flour
350g (1 1/2 cups) filtered water
100g (1/2 cup) active sourdough starter
10g (2 tsp) salt

Instructions:

Mix: Combine flour, water, and starter. Let rest for 30 minutes.
Add salt: Mix in the salt and knead for a few minutes.
Bulk Fermentation: Let the dough rest for 4-6 hours, folding every 30 minutes.
Shape: Shape the dough into a round and place in a floured bowl. Try the Cotton Rope Banneton Bread Proofing Bread Basket with Liners & Covers for Artisan Bread
Final Proof: Cover and refrigerate overnight (8-12 hours).
Bake: Preheat your oven to 475°F (245°C) with a Dutch oven inside. Bake for 20 minutes covered, then another 20 minutes uncovered.
Cool: Let the bread cool completely before slicing.

Common Beginner Mistakes & Tips

Not feeding the starter consistently: Keep a regular feeding schedule to maintain an active starter.
Not letting the dough ferment long enough: Sourdough takes time! Be patient with the process.
Skipping the preheat: A hot oven and Dutch oven create the best rise and crust.

Final Thoughts

Sourdough baking is a journey, but don’t be intimidated! With practice, you’ll master the art of sourdough and enjoy fresh, homemade bread straight from your kitchen.

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