Sourdough Bread for Dummies

 

This is an encore (revised) post from more than a decade ago.

I've been baking sourdough bread for a while now.  Recently, my son and I began experimenting with different methods.  While it's not complicated, it can be a time-consuming process. The process begins with the "sponge." This is the sourdough bread starter, which can take some time to become ready for sourdough bread or to be used as an added ingredient in other recipes.

 

I started my first sponge with special sourdough yeast found at a local grocery store, but it never worked well. The best product I have found is called Living Dough, and it is available on Amazon.  (I selected Italian for several reasons, but one was being so impressed on my visit to Frascati, Italy, when I stopped by a local bakery.  The baker brought out his sourdough starter and explained that its heritage went back centuries.  Imagine having something akin to a family tree for sourdough!) The key is to remember to take it out every week or two for its "feedings." This ensures that the yeast remains viable. I generally remove about half a cup of sponge every time I bring it out, ensuring that I replace it with a half cup of flour and a little warm, filtered water.  Basically, you are looking for the consistency of pancake batter.  Avoid using tap water, as it contains chlorine that can inhibit growth.

 

Here's a recipe for the sourdough bread — once you've got a usable sponge.

 

1 cup warm water

3 cups bread flour

1/2 cup whole wheat flour

1/2 cup sourdough starter

1 teaspoon of salt

2 teaspoons - 2 tablespoons of olive oil

(optional) 1 tsp flax seed for Omega 3 boost

 

I start the sourdough in the bread machine, then transfer the formed loaf to a cast-iron Dutch Oven (like the one I link to) and then to a gently warmed oven. Be careful not to leave the heat on in the oven, as 200 degrees is too warm for the bread to rise properly. I generally allow the bread to rise for a total of three or four hours. This seems to improve the flavor.  I have also left it overnight, which seems to work quite well.

When you are ready to bake, remove the bread.  Preheat the oven to 500.  Once it is at the right temperature, put the bread back in and lower the temperature to 450.  Bake for the first 25 minutes with the cast-iron lid on.  After 25 minutes, remove the lid and reduce the temperature to 425°F for the last 25 minutes.  You can also add a little water to a bake-safe dish, as it may help improve the bread's texture.  

 

Don't forget that sourdough starter can be used in many different kinds of ways. I frequently use it in bread recipes as a substitute for sour cream. It's particularly great in pretzels and pancakes. Be creative!