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!
How To Make Your Own Herman Sourdough Starter
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.
The Best Golden Sourdough Bread Recipe
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.
Sourdough Starter The Southern Lady Cooks
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!
How To Make Homemade Sourdough Bread Recipe By Tasty
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”.
Potato Flake Sourdough Starter And 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.
How To Make Artisan Sourdough Bread
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!This straightforward sourdough bread recipe is a staple in our house. Made with sourdough starter, this naturally fermented bread has a fluffy, airy interior and crackly crisp crust. All the steps of making the bread are detailed out, as well as sourdough tips for beginners.
You know those recipes you know by heart and never have to look up? For me that’s this basic sourdough bread recipe with starter, the one I make every week, that’s completely achievable for beginners too. If you’ve been dreaming of fluffy, bouncy, true sourdough bread, you can make that happen in your own kitchen! I promise you.
Rustic Sourdough Bread Recipe
Sourdough is all about learning by doing, and every time you get your hands in the dough, each step will make more sense.
I made my first sourdough loaf over 6 years ago, and I haven’t stopped baking. In this post, I’ll coach you through the basic steps and leave you with my favorite recipe. Then you can make your way to whole grain recipes, like my delicious rye sourdough and spelt sourdough recipes.
This basic sourdough recipe is made from mostly bread flour, with just a small amount of whole wheat or whole grain flour to give it some additional flavor and color. This amount is super versatile depending on what flours you have in your pantry. I like to use einkhorn, spelt, red fife, or khorasan.
Quick Sourdough Bread
First things first, you’re going to need an active sourdough starter. I suggest asking a friend who has lovingly fed and maintained their starter or purchasing mine so you can get baking right away instead of spending several weeks getting your started. You’ll be able to use to make sourdough english muffins, sourdough cinnamon rolls, and lots of sourdough discard recipes!
While you’re getting started, this post with 5 Essential Sourdough Starter Tips for Beginners that I wrote may be helpful and this Sourdough Starter video. Both should answer many of your questions!
It’s essential for your starter to be healthy and active, so that is has the ability to make your dough rise. If your sourdough has been in the refrigerator, take it out 2 days before you plan to bake and begin feeding it again.
Sourdough Rye Bread (beginner Friendly)
The answer to this question comes from both experience and observing the starter behave, to understand how it reacts to feeding/not feeding, and temperature.
A. It will have at least doubled in size. This will take place over 4-6 hours if the temperature in your house is around 70 degrees. If it’s cooler in your house, it will take a bit longer. I put a rubberband around the jar, to mark the spot it’s at right after feeding. Then, as time passes, you’ll be able to keep track of how much it’s rising.
B. You will see bubbles throughout the sides of the jar, and on top. The top will be a bit poofy and domed.
Shortcut Sourdough Boule
C. The float test is very helpful! When you think your starter is at it’s peak, take a jar and fill with water. Then
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