So you want to bake sourdough!
The first, very important and absolutely required step, is to create a Starter.
The Starter is a mixture of flour and water which cultivates natural wild yeast. This mixture becomes a living thing – it’s the leaven, or raising agent, for your bread. There is no need to use commercial yeast once you have created a strong healthy Starter.
They is really nothing you can’t bake with the Sourdough process, but we would recommend you start with something easy like
It may all seem a bit overwhelming at first but don't give up!
Here is a quick overview of what is actually a 2-3 day process
Please be aware that there are numerous processes to bake Sourdough, our intention is just to give you some idea of what is involved.
- Create your Starter – without this nothing can be done!
- Choose a Sourdough recipe you want to try. If you are already a baker and understand Baker’s percentages you can create you own recipe based on the weight of the flour. All you need to add is water and salt.
- Combine ingredients, rest the dough
- Perform Stretch and Folds to window pane stage
- Leave the dough to Bulk Ferment – it should double in size and have lots of air bubbles
- Pre – Shape the dough
- Shape and put in a Banneton or other proving container (even a bowl will work) leave overnight in the fridge
- Turn out the dough, score and bake on a tray on in a Dutch Oven
You will probably find your sourdough journey much easier with some basic bits of equipment, not least a scale that measures in grams. This is much more accurate and you will find most recipes will use grams. See our useful items page.