sourdough

How To Make sourdough

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  1

  Once you have a healthy, active starter, the best thing I have found is to put a lid on it tightly and keep it in the fridge. Unless you are constantly baking. I bake about once a week. I pull out 50 - 100grams the night before I want to bake. I feed it equal parts by weight of flour and water. Mix it and let it sit lightly covered overnight. This creates active starter. Then in the morning, I mix up my dough Any active starter I have left after making my loaf gets stirred back into the fridge jar.
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  I found this recipe online while watching a TikTok account. I use my stand mixer to mix my active starter and warm water together.
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  Once the starter is mostly dissolved in the warm water, I start adding in my flour little by little until it is all incorporated. Lastly, I add the salt. I have been told that if you add the salt earlier, it can cause your dough to be gummy and weird.
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  Stir or mix on low in the mixer until the dough comes together and looks a bit shaggy.
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  At this point, I turn it into a glass bowl. Let it rest with a tea towel covering for about 30 minutes.
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  After 30 minutes, start your stretch and folds Use wet hands for the best results. The wet hands will minimize the dough sticking to your hands. Stretch and folds are literally pulling the dough up and folding it over on itself. Turn the bowl a quarter turn and do it again. I do this about 8 times, so 2 whole bowl rotations. Let it sit for 30 minutes and repeat this process 3 or 4 times. Each set of stretch and folds should cause your dough to become firmer.
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  Let the dough sit with a damp tea towel on top or with an oiled piece of plastic wrap for 4-6 hours or doubled in size.
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  After that, I turn it out of the bowl and shape it. I pull it into a rectangle, then fold it into thirds and roll it up like a burrito. Put it seam side down into a greased loaf pan. Put in the fridge overnight and bake in the morning or whenever. I bake at 475 for 40 minutes or until the internal temperature reaches 200-210 degrees.
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  Let it rest for at least an hour, preferably 2 hours, before you cut into it. Cutting it right away can make it gummy.
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  10

  Sometimes I do inclusions. One of my favorites is 1 can of drained sliced black olives, 1 heaping tablespoon of dried thyme leaves and 1 heaping tablespoon of dried onion. I add that during the first set of stretch and folds. By the time you do the last set, it is mixed all the way through.
  You can realistically add whatever you want. Lots of folks do a cheese and jalapeno loaf, the combinations are endless. Usually, when I do the inclusions, it takes about another 10 minutes for the internal temperature to reach 200-210 degrees.
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