Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter (psomi me prozimi) for you to make every day with minimal effort and superb taste!
If you’re like me and the current lockdown has pushed you to explore your bread making skills you would have been overwhelmed with how complicated and difficult most homemade sourdough bread recipes are. Thing is, it doesn’t have to be this way!
And of course all my tips and tricks so you get that amazing open crumb and crackly texture in your homemade sourdough breadthat you crave for! For the full recipe scroll down to the recipe card at the end of the page.So, let’s get started!
Leftover Sourdough Starter Bread
A strong healthy sourdough starter is key to making a delicious homemade sourdough bread. Most sourdough bread recipes with starter I’ve seen call for you to prepare your own starter. However this process usually takes time – about 1 to 2 weeks and it may not always be successful.
So if you want to spare yourself the effort and get fool proof results every time simply buy a ready made culture from Amazon or your local bakery. Personally, I boughtthis one from Amazon and I was amazed by how well it works. And most importantly, it is reliable, consistent and needs very little maintenance!
The starter is a mix of fungi and yeasts that need regular feeding with flour and water to keep it alive, active and healthy. If you bake more than 3 times a week I have found it is best to feed your sourdough starter every day. If you bake weekly, its best to feed it once a week and keep it in the fridge.
Easy Sourdough Bread
I must admit, preparing the bread dough was what I’ve found to be the most challenging and time consuming part of making sourdough bread. Most recipes that I’ve seen required spending multiple hours kneading, letting it rise, kneading again and so forth. So I’ve developed a couple of “cheats” to help me make my sourdough bread easily with as little effort as possible!
TIP: Do the poke test. Bulk fermentation is done when you poke the dough and it springs back leaving all but a small dimple in the dough!Due to the high amount of water in this recipe you may find the dough becoming a bit sticky. This is intentional as it will give it an amazing open crust. If the dough becomes too sticky, let it rest for 15 minutes and try again.
This is the fun part! You can get creative and shape your dough in many different shapes to suit your taste! My personal favourite is making it into a boule, a round ball with a nice deep score in the middle. You can also shape it into a batard, which is an oblong shape, more akin to a traditional loaf.
Healthy Atta Sourdough Bread (100% Wheat Sourdough Bread)
Shaping plays a critical role in getting a decent rise and volume in your homemade sourdough bread. If you don’t shape the dough properly with enough tension it will flatten out and won’t rise as much when baking. So here are my tips to getting the perfect shape and oven spring!
TIP: Be careful not to poke all the air out of the dough. Handle it gently. You want to keep as many of the air bubbles in as possible. Also if the dough starts to become too sticky, let it rest for 15 minutes and then try to shape it again.
Hands down, the best way to bake your homemade sourdough bread is using a dutch oven. A dutch oven mimics the steam baking process that is used in professional bakeries. It traps the dough’s steam during baking, keeping the top crust soft and allowing for the dough to rise and expand. This results in exceptional oven spring, rise and that delicious open crumb you’ve been craving for!
My Go To Sourdough Bread Recipe
So how do you do it? All you need is a large steel or aluminum pot, 25/30 cm wide (~10 inches). Place your pot with its lid on in your oven and turn it on at 230C/450F fan. Let your oven warm up for about 1 hour.
When the oven is hot, remove your dutch oven from the oven, take your bread out of the fridge, tip it overand score it using a sharp knife, scissors or a razor, lengthwise, about 3 cm / 1 inch deep and at a shallow 30 degree angle. This will result in your homemade sourdough bread opening up beautifully when baked and developing that wonderfully tasting ear! Sprinkle some flour on top for that artisan look!
When done, put the lid back on and place it back in the hot oven for 20 minutes. During this first stage, the bread will cook while also steaming on the outside. This will result in the bread puffing up and developing its “ear”.
Easy Whole Wheat Sourdough Bread Recipe
Finally, once the 20 minutes are up, take your dutch oven out of the oven, remove the lid and place back in again for another 15 to 20 minutes or until deep golden brown on the outside.
Your bread is now done! Remove it and tip it over on an airing rack and let it cool down for 30 minutes to 1 hour until it has reached room temperature.
The secret to keeping your sourdough bread fresh is to control its moisture. Therefore, never store your bread in an airtight container as this doesn’t let the moisture out and the bread will become soggy and mouldy. But also don’t store it on the counter as it will go dry and stale quickly.
Overnight Sourdough Bread (perfect Beginner Recipe
The best way to keep your easy homemade sourdough bread from going stale is to keep it in a bread basket. This allows just enough moisture out while still retaining some on the inside. Alternatively wrap it in a paper bag or, if you’re in a pinch, with some parchment paper.
Who said homemade sourdough bread needs to be difficult? This is my super easy sourdough bread recipe with starter for you to make every day with minimal effort and superb taste!Want to learn how to make sourdough bread at home the easy way? Our beginners sourdough bread tutorial will guide you through the process, step-by-step.
Whether you want to bake in the morning or in the evening, you’ll only need about 10 minutes of hands-on time to get this sourdough recipe ready for the oven!
No Knead Sourdough Bread Recipe
Are you ready to learn how to make simple sourdough bread from scratch, with no kneading, no fuss or frills? You can with our easy step-by-step guide and instructional video!
With this tutorial you’ll learn how to make sourdough bread without a stand mixer or a bread machine. Just let the sourdough starter and time do all the work, so there’s no kneading involved!
Once you gain confidence with this recipe, you'll be well on your way to enjoying homemade sourdough recipes such as sourdough pizza crust, sourdough bagels and pretzels and so much more!
Simple Sorghum Sourdough Recipe
Let’s dive into the basics of sourdough baking and how to troubleshoot any issues that you may come across in the process. Here's everything you need to know!
In 2017 I started to become really interested in making bread the old-fashioned way. The way that people have been making bread for thousands of years, without commercial yeast.
I learned that by using a sourdough starter along with just a few ingredients; water, flour and salt, I could bake healthy bread without having to use active or instant yeast.
Rustic Rye Sourdough Bread Recipe • Heartbeet Kitchen
A sourdough starter needs to be taken care of and fed, kind of like a pet, so go ahead and give yours a name. Make sure you leave the name of your starter in the comments below! 🙂
Learning how to make sourdough bread is a journey. Expect to bake a few loaves to get a feel for the dough as well as the other factors that will affect the final result.
The good thing is that once you start, you'll just want to keep going! It's a very rewarding skill to have and I just know with our tips and tricks, you'll be baking up all sorts of sourdough goodies!
How To Make Sourdough Bread Using Homemade Yeast Starter
Instead of using commercial yeast, a live fermented culture, otherwise known as a sourdough starter, is used to make the bread rise.
The sourdough starter works within the dough to break down the gluten and creates a bread that is more easily digested by the body. Not only do you get a healthier bread, it tastes better than anything you could buy at the store or a bakery!
Asourdough starteris made by mixing flour and water together in ajar.Wild yeast and bacteriafrom the surrounding environment feed off of the flour, causing the number of yeast and bacteria to multiply within the mixture.
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I like to use a small ratio of sourdough starter with water and flour when feeding so that it will rise slowly over several hours.
Feed the starter right before bed and mix the dough first thing in the morning for freshly baked bread that evening. Or, feed the starter in the morning, mix the dough before bed and then bake
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