This Crusty Sourdough Bread recipe produces a loaf of bread as good as any artisan sourdough bread I’ve had. I started making sourdough bread last year, using sourdough starter I bought from King Arthur. However, you can just get some from a neighbor or friend who has sourdough starter. I’ve been sharing my sourdough starter with people in my community who want to try making sourdough bread. This recipe has no yeast, so you simply need sourdough starter, salt, flour and water.
The key to a good sourdough starter is to feed it consistently, either twice a day if you keep it at room temperature, or once a week if you keep it in the refrigerator. I store mine in the refrigerator, loosely covered so it gets some air. Once a week, I take the starter out, feed it and let it sit at room temperature until bubbles form on the surface. I typically measure off 4 ounces of starter and add 4 ounces of water and 4 ounces of flour. My starter seems to like whole wheat flour a lot and bubbles up better when I feed it that. The remaining starter is called “discard.” I don’t throw out the “discard.” Instead, I use it to make pizza dough or other bread. Even better, I’ve been giving it away so others can try their hand at making sourdough bread.
This sourdough bread recipe was shared in a local virtual cooking/baking group that I joined. The recipe has no yeast, and relies completely on the sourdough (wild yeast) to help the bread rise. The ingredients are simply sourdough starter, salt, water and flour.
Overnight Sourdough Bread Recipe
The first step is to mix the sourdough starter with water and flour, and let it rest for 1/2-1 hour for the flour to get absorbed.
After the dough rests 1/2 hour, start folding the dough 4 times every 1/2 hour, turning the bowl a quarter turn as you go. The dough will become less sticky and more elastic-ky.
If you want an artisan looking loaf, you can invest in a banneton, which is a basket that you can proof the dough in and gives it a nice coiled look.
Crusty French Bread
Bake for 30 minutes with the lid on top; then 20 minutes without the lid. Look how beautiful my sourdough bread came out! A Dutch oven helps steam the bread when covered (for a beautiful crumb), and provides the perfect baking environment for bread (for an amazing crust).
The first time I made this bread, I was hoping to serve it for dinner. Unfortunately, I didn’t account for all the rising time needed to produce a beautiful loaf. Patience is everything with this recipe. It is worth every hour. The key is to use an active sourdough starter, and let the dough rise sufficiently so you get a beautiful crumb.
Now, if I’m planning to serve this bread for dinner, I usually start making the dough the day before in the afternoon or early evening. The actual hands-on time for making this bread is probably only about 30 minutes. But, it takes 24 hours of proofing (including overnight in the refrigerator), so plan accordingly.
Simple Sourdough Bread Recipe
The first day, the dough requires about 4 hours of resting/rising time. So, if you want to go to bed by 11PM, start no later than 6PM.
Then, the dough proofs overnight in the refrigerator. About 3 hours before you plan on eating the bread, remove the dough from the refrigerator and let it sit at room temperature for 1 hour while the oven and dutch oven heat up. The bread should cool before cutting into it, so allow some cooling time too (of course, if you’re like me and can’t resist, don’t worry about this but the inside will be soft and hard to slice through). So, if you’re planning on serving this bread for dinner, take the dough out from the refrigerator by 2PM and preheat the oven. Start preheating the cast iron pot at 3PM (it needs to preheat for 1 hour). A pre-heated cast iron pot ensures an incredible crust. Bake the bread starting at 4PM. It takes 40 minutes-45 to bake.The Prickly Pear Margarita is a refreshing twist on the classic margarita cocktail. We combine the vibrant flavors of prickly pear cactus with tequila and lime into a delightful fusion …
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Of all the sourdough recipes I have, this is definitely the most technical. It’s not exactly in the “fast and easy” category. The entire process can take up to 36 hours. It uses more tools than any other recipe. But the result is truly a work of art. Making something magical out of 4 simple ingredients takes some effort. Having said that, even if you are a sourdough beginner,
Crusty Dutch Oven Sourdough Bread
My directions are well laid out and specific. If you follow them, you will have success making the most glorious loaf of bread you’ve ever laid eyes on! The first time you make it, it may feel intense. But come back again and again, and pretty soon you’ll be making it with your eyes closed and all of your friends and neighbors will want to be your best friends so that they can get sourdough bread benefits!
ACTIVE STARTER: A synonym for this is LEVAIN. Active starter is starter that has been activated by a recent meal of flour and water. It is full of bubbles and has about doubled in volume after its feed. Active starter is what is needed to give lift to any leavened bread.
If it is not active and strong, it will not rise your bread. The bigger the feed, the longer it will take to become active. The smaller the feed, the sooner it will become active.
World's Easiest Yeast Bread Recipe
DISCARD: runny starter that is in its inactive state. This can be fed to activate, or you can add the runny discard to most baked goods.
HOOCH: The liquid, sometimes dark colored that accumulates on top of your flat and runny discard starter is called “hooch”. Active starter will never have a hooch. The hooch will only be present once the starter has eaten all of it’s available food and now it is hungry again. The hooch is technically the waste product of the starter. Depending on your preferences, the hooch can be poured off before a feed to maintain a fresh tasting starter. If you prefer your sourdough bakes to taste more sour, stir the hooch in with the feed. Anytime that there is hooch on your starter, clear or dark colored, it means that your starter is HUNGRY.
FEED: Your starter requires only two things. 1- flour and 2- water. A feed is simply giving your starter about equal weights of flour and water, mixed together into your starter until it resembles
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