My husband is my “Sourdough Man”. He creates Sourdough treats on a regular basis and I have asked him to tell us how he does it!

Read more: My Husband’s Sourdough Bread

“These are a Few of My Favourite Things”….. 🎵 🎶

Sourdough Origins

The rise and fall of Sourdough was born when the Egyptians accidentally discovered wild yeast some 5000 years ago. My discovery was much later, about 4 years ago……

What is it About Sourdough Bread?

I was attracted to the simplicity of ingredients – water, flour and salt, and the idea that I could create and maintain a wild yeast culture. But it is the flavour and texture that I cannot get enough of, and have become passionate about trying and testing the endless possibilities and techniques in search of the best Sourdough bread boule (round). If I’m lucky, I’ll never find it.

I remember the first success, and getting cloudy eyed when lifting the lid off our Dutch Oven to unveil a well risen and rounded boule with a terrific ear, and later being pleased with the open crumb. To this day, I get a pang with every success – a tribute to the number of experiments that did not make the grade.

Healthy Active Starter

If I have learned anything, the most important part of Sourdough baking is a healthy and active Sourdough Starter. Once you have this, you’re on your way to making terrific Sourdough bread and uniquely flavored goodies. And by the way, maintaining your Starter does not have to be a life altering experience.

This Starter is over 3 years old and for the most part lives in our fridge with little fuss and ado. I take a small portion of it when wanting to bake to create a Levain (Starter for baking) in the amount needed for the planned recipe.

For the recipe below I used a 1:1:1 ratio of water, Starter and flour (50/50 all purpose and whole wheat flour) to create the Levain. Generally, the flours used to create my Levain are dependent on what I am baking.

To see how I created and maintain my Starter/Levain scroll down to the end of this post or click the highlighted words.

Sourdough Bread Boule (Round)

This Sourdough bread recipe uses all bread flour except for the Levain as noted above. On different days or depending on what we plan to eat, I change the types of flour and flour combinations (rye, whole wheat/bread/all purpose) at hydration levels (amount of water relative to flour) usually ranging from 65 to 90%. Changing flours and hydration levels will change the flavour (including sourness), oven spring, crumb and texture of your Sourdough bread – the world is your oyster here and experimenting is an education and what I particularly enjoy about baking Sourdough bread.

At a 72% hydration level this recipe produces a crusty exterior, a soft open crumb with a mild sour flavour – it’s a very good bread that we love to share with family and friends.

It can be enjoyed plain or toasted with butter, makes a terrific deli style sandwich, but I think it’s true calling is with a hearty soup, stew or risotto.

Let’s get started – enjoy!

The Tools I use (use what works for you)

• Dutch Oven – with lid on creates necessary steam. Otherwise you could create oven steam with the dough directly on pizza stone, or use an oven friendly pot to cover the dough on pizza stone for the first half of the bake
• Digital scale
• A medium sized bowl or banneton for dough support and form. I use a bowl as I just don’t need more tools around the kitchen
• Bench Scraper
• Silicone mixing spatula
• Mixing bowl
• Clear container for bulk fermentation. I use an extra large measuring cup for bulk fermentation to see rise and gas bubbles...
• Lame or sharp serrated knife for scoring
• Parchment paper or silicone baking mat to manage dough in/out of Dutch Oven
• Pizza stone or doubled cookie sheets to line oven rack – not a must but helps prevent the bottom of the dough from overcooking and getting too hard and thick
• Keep a small bowl of water to moisten hands when needed

Recipe for 1 Sourdough Boule

Ingredients Using Bakers Measurements

• 450g (grams) Unbleached Bread Flour
• 108g Levain- “Baking Starter” (24% of flour)
• 324g Room temperature spring water (72% hydration – 72% of flour)
• 9g Non-Iodized fine salt – I use Sea Salt (2% of flour)

Note: I use spring water but un-chlorinated tap water should be fine. Chlorine can be removed by a filter, or by boiling for 15 minutes, or leave water out uncovered for 24 hours and the chlorine will evaporate. We did use tap water for a time but the area we live in converted from chlorine to chloramine. Chloramine is tougher to remove and is not good for Sourdough.

Tip: Use baker’s measurements – everything being a percentage of the flour weight. For example, this recipe is 450g of flour, 324g of water (72% of flour), 108g of Levain (24% of flour) and 9g of salt (2% of flour). By the way, this is a pretty standard Sourdough bread recipe as percentages go – give or take. I find the percentages make it easier to remember recipes as everything is a sliding scale of the flour and also is a must to track hydration levels – a real chest beater for some. In this case I’m using 450g of flour because it makes a boule which is the right size for our family – but scale the size per your needs.

Step #1 – Mix Ingredients and Rest for 45 Minutes

• Float Test: Add water to the bowl followed by a spoonful of Levain. The Levain should float if ready.
• Mix the rest of the Levain into the water – mix well to remove clumps.
• Add flour and then salt – mix ingredients well into a shaggy ball.
• To mix, I use a silicone baking spatula, using a wet spoon to scrape dough off the spatula
• I Timestamp when mixing is complete to track total fermentation time – when Starter was added: 12:50pm.
• Autolyze: Cover the bowl and allow the dough to rest for 45 minutes.

Note: The Autolyse process gives the flour time to fully absorb the water, soften the dough ball and starts gluten development. Technically the Autolyze process is without the Levain and salt but I add both beforehand and have found no difference in results.

Step #2 A Series of Stretch and Folds

Note: This phase is all about developing strength and elasticity in the dough to hold form, support oven spring and to help open the crumb – there are a lot of options here. The method I use depends on the hydration level of the dough. For this recipe at 72% hydration or lower I use a Stretch and Fold for the entire process as noted below. At 75% hydration or higher I like to use a combination of methods – I will start the first 3 or 4 renditions with a Stretch & Fold and finish the last 2 or 3 with Coil Folds as the dough is more workable and I can stretch the entire dough ball. I just find it gives better results.

See video examples of each method:

Video of Stretch and Fold

Video of Coil Fold

• Fold 1: Take a side of the dough and stretch without tearing and fold over the dough – continue around the bowl for 6 to 10 folds. I continue around the bowl until the dough tightens. Cover bowl and rest for 30 minutes. (Note: I like to turn the dough over and tuck the dough ball around the sides before resting.)

• Fold 2: Take a side and stretch dough as much as you can without tearing and fold over the dough – continue around the bowl for 4 – 8 folds, cover dough for 30 minutes. As you go along the Stretch and Fold process, the dough will begin to strengthen and better hold its form reducing the number of folds required.

• Repeat Fold 2, 4 more times.
• By the end of 5 or 6 rounds the dough should be smooth, tacky and sufficiently strengthened. If unsure of its readiness for bulk fermentation, use the window pane test. Pick up a corner of the dough and stretch and pull to create a thin layer. You should be able to see the shadow of your hand through the dough without tearing.

Step #3 Bulk Fermentation

Bulk fermentation is anything but an exact science and is the nemesis of many Sourdough home bakers, not to mention the “how much it should rise debate”. The challenge is there are many factors that will impact the time needed to complete the process – strength and amount of Levain, flour types and environment all affect the timing and final outcome.

Through trial and error(s), I use a combination of things to determine when the process is complete. Developing a consistent approach will help you get to predictable results – this is key.

• Place the dough into a clear straight sided container to easily measure rise and to see gas bubbles top and inside the dough – I use a large freezer bag to hood over the container with the container sitting on the flaps to lightly seal. Use an elastic to mark the starting level of the dough or measuring cup as I do – actually I use both per the picture.
• Time Stamp the start time: 4:23pm.
• I always place the dough in our family room which ranges from 70 to 72F degrees. You could use the oven with oven light on which will provide a consistent temperature.
• Bulk fermentation will usually last between 6 to 9 hours, which technically begins when the Levain is added – which I did at the mixing stage at 12:50pm – 3.5 hours ago. Therefore at this point we are a little over 3.5 hours into bulk fermentation.
• In my home in the winter, it usually takes an additional 3 to 4 hours to complete – between 6.5 and 7.5 hours from when the Levain was added.
• This time around it looked complete at 7:45pm.

Indicators When Bulk Fermentation is Complete

• Dough should have risen at least by about 30% – sometimes it is much more (almost doubled) but I have ruined many sourdough breads waiting for a higher rise and not paying attention to the other indicators.
• Dough should be rounded at the edges around the bowl.
• Dough should be gassy, bubbly on top and within, jiggly and not sticky.
• In my home these things usually occur between 6.5 and 7.5 hours. Time becomes a very important measurement when baking the same recipe in a consistent environment.
• At 6 hours 55 minutes from when the Starter was added all indicators were present.

Step #4 Shaping (Handle Carefully – do not de-gas the dough)

Pre-Shape

• Do not flour surface if you can help it (dough should not be sticky)
• Carefully remove dough onto a smooth surface – I use my silicone mixing spatula to pull away from the sides and out of the bowl.
• Using your bench scraper, form the dough into a ball not creating too much tension.

• Cover the dough with a towel and let rest for 30 minutes.
• Prepare your banneton/bowl for the dough by lightly dusting with flour or rice flour. This prevents the dough from sticking. I use a bowl lined with a cloth which I dust with flour.

Final Shaping Boule  (See videos below for boule and batard)

• Lightly flour the rounded top of the dough then turn the dough over, exposing the stickier side.
• Gently pull the dough up and sideways forming a rectangle.
• Gently fold 4 sides around the dough into the middle.
• Gently pull 4 remaining sides into the middle.
• Turn the dough over and using your bench scraper tighten the ball and create tension in the ball – if outside gas bubbles have formed, gently break them.
• Using your bench scraper, scrape the dough from your bench and place the rounded side on your palm.
• Place the dough seam side up into the bowl lined with floured towel or banneton.
• Pinch any seams together to further tighten the dough ball.

• Cover the dough with the cloth and put into the fridge overnight for up to 48 hours for the long cold fermentation – I usually keep it in the fridge overnight – 12 to 14 hours.

Sourdough Final Shaping Videos:

Here are some examples of videos for final shaping – please have a look!

Final Shaping for a Boule

Final Shaping for a Batard

Step #5 Scoring and Baking

………….The Excitement Looms Heavy

• Preheat oven to 450F with Dutch Oven inside (lid on), bottom rack – 45 minutes.
• Dutch Oven should be on top of pizza stone or two cookie sheets to prevent dough bottom from getting too hard and burning.
• When oven is preheated: Bring dough out of the fridge and turn out on parchment paper covered plate.
• Score the dough: Using a lame or serrated knife, score the dough across the top side – little over 45 degree angle and at least 1/4 inch deep and up to 3/4 inch deep.

• This is important as it gives the gas a place to escape in a controlled area – otherwise it will break through the weakest area. It also creates the “ear”.
• Additional artistic expression is at your fingertips.

Holding the parchment paper, place dough into the Dutch Oven, lid on and into the oven it goes for 20 minutes.

The Moment of Truth

After 20 minutes, remove the lid from the Dutch Oven, unveiling your Sourdough bread, TA DA!! – admire your bread for just a moment.

Reduce the heat to 400F and allow to bake another 15 to 20 minutes with lid off – if you want it darker, leave it longer

When finished, the boule should sound hollow when knocked at the bottom, be dark and blistery on top. If unsure, use a thermometer to double check – it should read at least 200F…………..

Your Sourdough Bread needs to sit out on a rack for 2 hours to cool before slicing.

Hip Hip Hooray – You’ve done it ……..Enjoy Your Sourdough Bread!

Slicing & Storing Tips:

• A good sturdy serrated bread knife is a must.
• We slice our boule in half across the ear. With cut side down we slice bread to desired thickness.

• If whole (not cut) but cooled, we store our bread in a brown paper bag.
• If cut into, we store our bread in a cloth bag with the flat side down on a flat surface. It will last for up to 3 days.

• Freezing Sourdough Bread works great for storing.
• Once completely cooled, wrap the bread in cling or plastic wrap and place into a large plastic bag or zip lock freezer bag – closing and squeezing air out. Place in the freezer. We have kept Sourdough bread for 2 months – I’m sure it would last longer.

• To thaw and ready to eat: Let bread thaw in the wrap – coming to room temperature.
• Preheat oven to 350F degrees.
• Unwrap bread and place onto the middle rack for 15 minutes.
• Out of the oven, let cool…….ready.

How I Made My Starter

Starter Tools

• Digital Scale
• Small & Large Glass Jar with lid or use sandwich bag to loosely cover
• Spoon for mixing
• Elastic band for measuring fermentation growth

Starter Ingredients

• Unbleached All Purpose and Whole Wheat Flour

Whole wheat helps accelerate the fermentation process because it is less processed than white flours and contains more nutrients. Once your Starter is created, all purpose flour works fine to feed it unless you need to give it a boost.

• Spring or Mineral Water

Tap water should be fine but you should remove the chlorine via filter, or by boiling for 15 minutes or by leaving out for 24 hours and chlorine will evaporate. The area where I live converted from chlorine to chloramine which is tougher to remove and is not good for Sourdough.

Method

There is no shortage of advice on how to make a Sourdough Starter. Here is the process that worked for me and depending on your environment, it will take 7 to 10 days to have a fully Active Starter – fully active means that your new Starter consistently doubles in size in 3 to 4 hours after feeding. Feed your Starter at a consistent time and keep it in a warm area.

Day 1 Morning: In a jar mix 10g each of all purpose and whole wheat flour with 20g of water and cover loosely with a lid or. I use a sandwich bag to hood over (Total weight is 40g).

Day 2 Morning: Give the mixture a good stir but do not feed. Cover loosely.

Day 3 Morning: Discard 20g of the mixture leaving 20g in the jar.

• mix into the jar 10g all purpose flour, 10g wheat flour, 20g water. (Total weight now is 60g) – use an elastic band to mark the top of the mixture.

Days 4, 5, 6…..Repeat Day 3 process each day until you see significant rise and bubbles in the Starter. This may happen Day 4, Day 5 or Day 6. When it does, start feeding the mixture twice daily (morning and evening about 12 hours apart) and increase the mixing amounts as follows:

Day X: Discard 10g of the mixture leaving 50g in the jar.

• Mix into the jar 25g all purpose flour, 25g whole wheat flour, 50g of water and cover loosely – Total weight is 150g.

Day X (Morning and Evening): Discard 100g mixture leaving 50g in the jar.

• Mix into the jar 25g all purpose flour, 25g whole wheat flour, 50g of water and cover loosely – Total weight is 150g.
• Continue feeding the mixture every morning and evening. When your mixture consistently doubles or more in size within 3 to 4 hours you then have a Sourdough Starter that is fully active.

My Starter and Levain Maintenance Routine

Levain: When I want to bake Sourdough bread, sandwich bread, raisin bread, biscuits etc: For example the recipe noted above, I take 50g from my Starter and mix it in a jar with 25g each of all purpose and whole wheat flours (total 50g flour) and 50g of water (1:1:1 ratio), mark the top of the mixture with an elastic and loosely cover with a plastic sandwich bag.

About 3 to 4 hours later, the Levain has at least doubled in size, is very bubbly, jiggly and ready to use.

If I want the Levain to be ready for use (same recipe as noted) first thing in the morning – the evening before, I would mix a 1:4:4 ratio of Starter, water and flour (17g Starter, 68g flour, 68g water) and leave out loosely covered in a jar overnight (11 – 12 hours)…. and ready for use. Timing may change based on your environment.

My Starter: About once every 2 weeks or so, I take what is left of my Starter and re-feed twice in the same day – using all purpose flour – (1:1:1 ratio), with amounts to end up with about 300 grams of new Starter after the second feeding depending on our planned usage. For example, feed once and 3-4 hours later when it has doubled, discard some and feed again and let it sit out of the refrigerator for about 2.5 to 3 hours, but not doubled (not totally fermented) and back into the fridge it goes until I want to bake again. Having multiple feedings and discard is not a bad thing and for me is a necessary process to keep the Starter healthy.

If it has been a particularly long time between feedings I may substitute half the flour with whole wheat flour to help the Starter fully regain strength.

If my Starter has not been fed for a long time, a brown liquid usually forms along the top – this is called hooch (alcohol) which is part of the natural fermentation process. Depending on how much, I may pour a little out, but generally I mix it back into the Starter before re-feeding as it will help enhance the sourness of the Sourdough bread.

Enjoy the Climb!

There is a lot of thought (as you can see from above) that goes into making Sourdough, but it eventually becomes routine. Making Sourdough is an enjoyable challenge which is ever evolving and improving. At this point – we should be listening to Miley Cyrus singing The Climb!

Ain’t about how fast I get there
Ain’t about what’s waiting on the other side
It’s the climb

Miley Cyrus

I hope that you enjoy the climb of making Sourdough as much as we do! I thank my Sourdough Man for this post, and I am looking forward to some posts about making Sourdough Sandwich Bread and Raisin Bread among other things!

Give Sourdough a try!

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