Sourdough Starter
Sourdough Starter
Sourdough Starter

Sourdough Starter

Regular price $5.99 Sale

Contains about 110g of sourdough starter.

Before use, feed the starter. Transfer 50g of the starter to a large jar. Add 40g rye flour, 40g whole wheat flour, and 80g water. If you don't have rye flour, you can use 80g whole wheat flour instead, but sourdough starters seem to love rye! Stir well. Make sure there is enough room in the jar to allow for the starter to triple in size. Leave the jar with the lid loosely on at room temperature or somewhere warm. In a couple hours, the starter should have doubled in size with bubbles in the mixture. If it hasn't, give it another feeding, repeating the process. 

You can also feed the leftover sourdough starter and stick it in the fridge after it doubles in size so you have a continous supply of sourdough starter. Once in the fridge, feed the starter once every week or two to maintain it.

For the recipe below, you only need to use about half the amount of starter and feed the leftover for future bread making. 


Sourdough Bread Recipe (77% hydration):

Ingredients (for 1 loaf):

In a large bowl, mix:

350g water

100g starter


450g Bread Flour

50g Whole Wheat Flour

Mix with hand until just combined.


Autolyse: Rest for 30-40 min. 

This allows dough to become hydrated and start gluten development without kneading.

Make salt water solution: 

10g salt + 25g water


Mix in salt water to the dough.

Rest for 30 min.

Bulk fermentation + Stretch & Folds

(Technically the fermentation started when the starter was added to the dough.)

Stretch & fold #1: Stretch one end of the dough up and fold over to the other end. Rotate the bowl 90 degrees. Repeat 3 more times. Completing a round of stretch and folds takes only a minute.

Rest for 30 mins.

Stretch & fold #2

Rest for 30 min.

Stretch & fold #3

Rest for 30 min.

Stretch & fold #4.

Rest for 30 min.

If there is still a lot of slack with little resistance when doing the last round of stretch & folds, add another round or two to help strengthen the dough.

Rub flour onto top of dough and flip out of bowl onto counter surface.

Pre-shape. Rest for 15 min on counter covered with tea towel.

Final shaping (build tension).

Place seam side up in proofing basket. A bowl lined with a well floured tea towel works fine.


Proofing (final rise) 

Rest the dough for 4 hours or until it passes the poke test (dip finger and poke bread - dough should rise up slowly -- bouncing back immediately means underproofed). (Or refrigerate overnight.)

Pre-heat oven to 500F with cast iron skillet inside. Also add a pan with water inside for steaming. This should take about an hour.

After pre-heating, carefully take out the hot skillet.

Line cast iron with corn meal.

Carefully flip dough into cast iron.

Score dough with a razor blade by quickly running the blade from one end of the dough to the other at a 45 degree angle. The cut should be about 1/2" deep.

Cook dough for 20 mins with water pan for steaming.

Remove water pan and lower heat to 450F.

Cook for 25 more mins or until the crust has darkened to your liking.

Remove loaf and cool on wire rack for at least 2 hours before cutting into it. If you cut into it too early, the loaf will become gummy and will become stale faster.