# How to Make Your Own Sourdough Bread

Sourdough bread is one of the oldest and most delicious types of bread in the world. It has a tangy flavor, a chewy texture, and a crispy crust that makes it perfect for sandwiches, toast, or just eating plain. But did you know that you can make your own sourdough bread at home with just a few simple ingredients and some patience? In this blog post, I will show you how to create your own sourdough starter, how to feed and maintain it, and how to bake a loaf of sourdough bread from scratch.

## What is Sourdough?

Sourdough is a type of bread that is made with natural yeast and bacteria that are present in the flour and the air. These microorganisms form a culture called a sourdough starter, which is used to leaven the dough and give it its distinctive flavor and texture. Unlike commercial yeast, which is fast-acting and predictable, sourdough starter is slow-acting and variable, depending on the temperature, humidity, and feeding schedule. This makes sourdough bread more challenging but also more rewarding to make.

## How to Make Sourdough Starter

To make your own sourdough starter, you will need:

- A glass jar or a plastic container with a lid

- A wooden spoon or a spatula

- All-purpose flour or whole wheat flour

- Water (preferably filtered or bottled)

The process of making sourdough starter is simple but takes time. Here are the steps:

1. On day one, mix 1/4 cup of flour and 1/4 cup of water in the jar or container. Stir well until there are no dry spots. The consistency should be like thick pancake batter. Cover loosely with the lid or a cloth and let it sit at room temperature (about 70°F) for 24 hours.

2. On day two, you may see some bubbles or signs of activity in the starter. This means that the yeast and bacteria are starting to grow. If not, don't worry, it may take longer depending on the environment. Feed the starter by adding another 1/4 cup of flour and 1/4 cup of water and stirring well. Cover loosely and let it sit for another 24 hours.

3. On day three, repeat the feeding process as on day two. You should see more bubbles and a rise in volume. The starter should also smell slightly sour and fruity.

4. On day four, repeat the feeding process as on day three. The starter should be bubbly and lively, and double in size within a few hours of feeding. It should also smell more sour and acidic.

5. On day five, your starter is ready to use or store. You can either use it to bake bread right away, or transfer it to the fridge and feed it once a week to keep it alive.

## How to Feed and Maintain Sourdough Starter

To keep your sourdough starter healthy and active, you need to feed it regularly with fresh flour and water. The frequency of feeding depends on whether you keep your starter at room temperature or in the fridge.

- If you keep your starter at room temperature, you need to feed it once or twice a day, depending on how fast it rises and falls. A good rule of thumb is to feed it when it reaches its peak height or starts to collapse.

- If you keep your starter in the fridge, you need to feed it once a week or before you plan to use it. To do this, take it out of the fridge and let it come to room temperature for a few hours. Then feed it as usual and let it rise until bubbly and active. You can then use it or return it to the fridge.

To feed your starter, follow these steps:

1. Discard all but 1/4 cup of your starter. This will prevent it from becoming too acidic and too large.

2. Add 1/4 cup of flour and 1/4 cup of water to the remaining starter. Stir well until smooth and no dry spots remain.

3. Cover loosely with the lid or a cloth and let it sit at room temperature until bubbly and active.

## How to Bake Sourdough Bread

To bake a loaf of sourdough bread, you will need:

- A large mixing bowl

- A kitchen scale or measuring cups and spoons

- A dough scraper or a spatula

- A baking sheet or a Dutch oven

- A sharp knife or a razor blade

- A parchment paper or a silicone mat

The ingredients are:

- 3/4 cup (180 g) of active sourdough starter

- 3 cups (360 g) of all-purpose flour or bread flour

- 1 teaspoon (6 g) of salt

- 1 cup (240 ml) of water

The steps are:

1. In a large mixing bowl, combine the sourdough starter, the flour, and the salt. Add the water gradually and mix with your hands or a spatula until a shaggy dough forms. You may need more or less water depending on the hydration of your starter and the type of flour you use. The dough should be slightly sticky but not too wet.

2. Turn the dough out onto a lightly floured surface and knead it for about 15 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook to do this. The dough should pass the windowpane test, which means that you can stretch a small piece of dough into a thin membrane without tearing.

3. Shape the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature for about 4 hours, or until it doubles in size. You can also let it rise in the fridge overnight for more flavor development.

4. When the dough is ready, gently deflate it and shape it into a round or oval loaf. Place it on a parchment paper or a silicone mat on a baking sheet, or in a lightly greased Dutch oven. Score the top of the loaf with a sharp knife or a razor blade, making a few slashes about 1/4 inch deep. This will help the bread expand and create a nice crust.

5. Cover the loaf loosely with a damp cloth or plastic wrap and let it rise again at room temperature for about 2 hours, or until it puffs up slightly.

6. Preheat the oven to 425°F (220°C) and place a baking pan with some water on the bottom rack to create steam. This will help the bread rise and develop a crispy crust.

7. Bake the bread for about 25 to 30 minutes, or until it is golden brown and sounds hollow when tapped. If you use a Dutch oven, you can remove the lid after 20 minutes to brown the top of the loaf.

8. Transfer the bread to a wire rack and let it cool completely before slicing and enjoying.

## Tips and Tricks

- To make your sourdough bread more flavorful, you can add some herbs, cheese, nuts, seeds, dried fruits, or other ingredients to the dough before shaping it.

- To make your sourdough bread more crusty, you can spray some water on the loaf before baking it, or bake it longer at a lower temperature.

- To make your sourdough bread more soft and tender, you can add some oil, butter, milk, eggs, or honey to the dough before kneading it, or bake it shorter at a higher temperature.

- To store your sourdough bread, you can wrap it in a cloth or paper bag and keep it at room temperature for up to 3 days, or freeze it for up to 3 months.

## Conclusion

Sourdough bread is not only delicious but also healthy and satisfying. It is easy to make at home with just a few ingredients and some patience. You can customize your sourdough bread with different flavors and textures, and enjoy it fresh or toasted with your favorite toppings. I hope you found this blog post helpful and interesting, and that you will give sourdough bread making a try.

Source: Conversation with Bing

#bing #sourdough

I might have to try this one.