How to make your own sourdough bread
This sourdough bread recipe is based on the instructions Sally Fallon cookbook called Nourishing Traditions
The starter will take some time, every day for at least seven days you will have to feed it with flour, to create wild born yeast. But it is worth it, so roll up your sleeves, and let’s get started.
I just love homemade bread, and this tangy, sour loaf is one of my favourites.
The sourdough starter:
To make the sourdough starter, mix 1/2 cup of rye flour with 1/2 cup of lukewarm water. Cover with a cheesecloth and store in a warm, dark place.
The next day, add 1 cup of rye flour and 1 cup of water. Stir everything together, and transfer the mixture to a clean bowl. Continue this feeding process for seven days. There are several stages the starter will go through. About halfway through the process, it will begin to smell like wine. After this phase it will create the familiar sour smell and will show tiny bubbles Now the sourdough will be ready to use.
In case you have leftovers after baking bread, you can store the starter in a container for four days in the fridge, or for three months in the freezer. To use it again, first let it come to room temperature, and then feed it for two days.
Too much starter on hand? Give some to your neighbours, or start feeding it with 1/2 cup of flour and water, instead of 1 full cup. You can also make pancakes with the sourdough starter. Add eggs and milk, maybe a bit more flour to create the right consistency.
Sourdough Bread Recipe:
- 500 grams active sourdough starter
- 60 millilitres lukewarm water
- 12 grams salt
- 300 grams Flour (spelt, einkorn, whole wheat or white flour)
Of course, you can use a stand mixer to make the bread, but who doesn’t like a good workout!
In a bowl, combine the starter with the water and salt. Mix with a fork. Now add the flour little by little. Use the fork to incorporate all the flour. Roll up your sleeves and knead the dough with your hands for about 6 minutes. The dough should feel a little wet but not soggy.
Tip: Keep kneading until the dough feels warm. Yeast loves the warmth, and this will help the rising of the dough. Stretch the dough to test the elasticity. In the case of the dough tearing, keep kneading. Now form it into the shape you prefer. Score it with a knife and let rise, covered in a warm place for 12 hours.
While the bread is resting, preheat the oven to 350 degrees Fahrenheit. Boil water in a little pot and place that in the oven, along with your bread. Bake it for 50 minutes. The inner temperature of the bread should be 87 degrees Celsius. (190 degrees Fahrenheit). Alternatively, you can flick your finger on the top. If it sounds hollow, your bread is done!
About Chef Lekker
Besides writing blogs, Chef Lekker is a caterer and personal chef in Vancouver. We specialised in in-home catering and love to add a personal touch to everything we make.
Thank you for reading this recipe
While this recipe works for me, maybe you have some tips or other methods. If so, use the comment box below and share your baking experience.