Sourdough Starter
Natural yeasts float about in the air all around us; all you have to do is create an inviting trap to lure them into a jar. The process takes more or less time depending upon the season, and the air t...
Ingredients
- 350 grams bread flour
- 150 grams whole wheat flour
- 365 grams tap water
- 100 grams sourdough starter (see link in instructions)
- 10 grams salt
- Flour, corn meal or masa for dusting
Instructions
Yield: 1 loaf
Begin with our sourdough starter recipe.
Use your hand to dissolve the starter in the water. Then mix in the flours and let sit for 30 to 60 minutes. The dough will be very sticky and shiny. Add the salt and work it with your hands for a few minutes to ensure it is well-mixed. If mixing is difficult, let it rest for half-hour intervals and fold the dough over itself. Cover with a wet towel and let sit on the counter overnight.
The next day, remove the dough from the container and add just enough flour to be able to work the dough. Fold the dough over on itself a few times until it is soft and no longer sticky. Form the dough into a round ball and place it on a floured surface while the oven warms.
Place a Dutch oven with a lid in a cold oven. Set the oven temperature to 475°. Allow the oven to heat the pan for 20 minutes. Remove the pan from the oven and cover the bottom with flour, corn meal or masa. Carefully take the dough and put it into the hot Dutch oven. Use a sharp knife across the top of the loaf to split the top about ¼ of the way into the dough ball. Put the top on the pan and return to the oven for 30 minutes.
Remove the Dutch oven lid and keep the bread in the oven for 20 more minutes, or until it’s a deep golden color. Remove the pan from the oven, then carefully pull out the loaf and place it on a cooling rack for 1 to 2 hours before cutting.
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