Sourdough is a delicious, hearty bread that has been enjoyed for centuries that uses a natural starter instead of commercial yeast. Its chewy texture and distinctive sour taste set it apart from your typical store-bought sandwich bread. You can even make your own sourdough starter from home using only two ingredients! Not to mention, sourdough bread has some fantastic health benefits as well.
Sourdough Starter
A starter is made up of only two ingredients, flour, and water. You begin by combining a ratio of flour and water. Every day for about a week, you will discard a portion of that mixture and add more flour and water. Each day you should see it become more and more active. Once it begins to double in size you have an active sourdough starter ready to make all the delicious bread!
You will need to maintain that starter by discarding and feeding it daily if left out on the counter or once a week if kept in the fridge. Better yet, all of that discard that I mentioned, you can use that discard in almost any recipe that calls for flour.
Learn how to make and maintain your very own Sourdough Starter!
Health Benefits
Sourdough is made through a natural fermentation process that provides its unique flavor as well as the added health benefits of fermentation. Beneficial bacteria break down the carbohydrates in the flour making it more digestible. It is not a gluten-free form of baking but some people who have minor sensitivities to gluten have an easier time with sourdough than yeast bread. Sourdough has a lower glycemic index which means it causes less of a blood sugar spike. It is also rich in many nutrients such as vitamins B and E as well as iron, calcium, and magnesium.
Supplies Needed
There are very few supplies needed to make a simple loaf of sourdough
1. Sourdough starter: This can be homemade (follow my instructions here) or purchased from a reputable source. You can also share starter however, so if you know someone who is already making sourdough you could ask if they’d be willing to gift you some of their discard.
2. Flour: I highly suggest starting with wheat flour when making your starter. Once your starter is established you may want to consider some other flours, my favorite being Rye. When making the loaf, you can use any flour that the recipe calls for.
3. Water: Filtered or spring water is preferred here to avoid chlorine or other chemicals that may interfere with the starter.
4. Salt: A good quality salt to not only flavor but also control the fermentation process. I like to use Redmonds Real Salt.
5. Stand Mixer or mixing bowl: You can go with your preference here. I tend to use my stand mixer for most recipes to save my hands but will often work the dough by hand for the last minute or so.
6. Proofing basket or towel: A proofing basket is used for the final rise and helps to shape the dough. You can use a bowl lined with a floured kitchen towel if you do not have a proofing basket.
7. Razor or sharp knife: You will need to score the bread before baking so the gasses have somewhere to escape.
8. Cooking Vessel: This could be a dutch oven, baking stone, or loaf pan depending on what style of bread you are making.
Optional but highly suggested:
9. Kitchen Scale: You can use cup measurements but I really prefer measuring in grams for accuracy. If a recipe only lists cups yet you’d like to use grams or vice versa, see my Metric Conversion Chart for easy conversions for your typical sourdough ingredients.
10. Dough Scraper: I use a dough scraper multiple times during the bread-making process but there are other utensils that could take its place if you don’t have one.
11. Banneton: A banneton basket, also known as a proofing basket, is used to help shape and proof the dough. These help to create those beautiful artisan loaves.
Baking sourdough bread is not only a satisfying and delicious activity, but it also allows you to connect with a long-standing tradition of bread-making that goes back centuries. As you experiment with different recipes and techniques, you will develop a deeper understanding and appreciation for the art and science of bread-making.
So don’t be intimidated by the process of making sourdough bread. With a little patience, practice, and experimentation, you’ll be able to create your own delicious loaves. Plus, the health benefits and cost savings of baking your own bread are hard to beat.
So what are you waiting for? Gather your supplies and start your sourdough journey today. I can’t wait to see what you create!
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Happy Baking!
