First I have to tell you that this sourdough recipe and technique came from THIS website. Watching the video was so helpful and I halved the recipe to make one loaf instead of two. And just a heads up, baking this type of bread is kind of an all day process but so worth it! The thing to remember about sourdough is that it is really finicky. The humidity, the temperature in your house, the type of flour you use, all can affect the way the bread rises and bakes so your proofing times, etc. may change with the seasons! And that’s ok!
Sourdough is one of the healthier breads due to the fermentation process of your starter. The prebiotics and probiotics from this fermentation process help break down the gluten so the bread is easier to digest. It’s better for those with wheat and gluten sensitivities because essentially the good bacteria in your starter have basically pre-digested things for you. Sourdough bread also takes longer to digest and studies have shown that rye flour added to sourdough can help regulate blood sugar levels which can ward off diabetes. You can read more about all of the benefits HERE.
Also…I haaaaatte having to scroll through an entire blog to get to the recipe so let’s just get to it!
*I know, you might be going “Sarah, what’s up with the metric measurements?” For dry ingredients, measurements by volume render less accurate than measurements by weight…soooo it’s because I’m a perfectionist. Sorry!*
160g of sourdough starter (You can click HERE to read about how to make your own starter)
400g of flour
230 ml of water
5g of salt
Mixing bowl (or I use my Kitchenaid stand mixer)
Using your kitchen scale, measure your ingredients (remember to put your empty cup or bowl on the scale and zero it out first!).
Like I said, this sourdough recipe is great for those days where you have lots of time on your hands which is…well…every day during this quarantine for us! Here’s the video I used to learn how to make my sourdough bread! Happy Baking!
Leave a note