Sourdough Made Simple: A Beginner's Guide to Baking Bread

‍As a busy mum, I'm always on the lookout for healthy and delicious recipes to feed my family. With 3 of us unable to process White Bread we were purchasing Sourdough- much easier on our tummies....

This started me on a new Journey learning how to bake sourdough bread.

Sourdough bread has gained popularity in recent years, and for a good reason. Not only does it have a unique tangy flavor, but it's also easier to digest and has a longer shelf life compared to regular bread. In this beginner's guide, I'll walk you through the process of making sourdough bread from scratch, from understanding the science behind it to troubleshooting common issues.

Why Choose Sourdough Bread?

You might be wondering why you should bother making your own sourdough bread when you can easily buy a loaf from the store. Well, there are several reasons why sourdough bread is worth the effort. Firstly, commercial bread often contains additives and preservatives that can have negative effects on your health. ( I know im always talking about health- Sorry not Sorry)

Sourdough bread, on the other hand, is made with just four simple ingredients: flour, water, salt, and a sourdough starter. This means you have full control over what goes into your bread.

Another reason to choose sourdough bread is its unique flavor and texture. The long fermentation process involved in making sourdough bread gives it a tangy taste that is hard to replicate with commercial yeast. Additionally, the natural leavening agents in the sourdough starter create a bread with a chewy crust and an airy, hole-filled interior. These qualities make sourdough bread perfect for sandwiches, toast, and even on its own with a spread of butter.

The History of Sourdough Bread - for those interested!

Sourdough bread has a rich history that dates back thousands of years. It is believed to have originated in ancient Egypt around 1500 BC, making it one of the oldest forms of leavened bread. The use of sourdough as a leavening agent spread throughout the world, with each region developing its own unique variations of sourdough bread.

During the California Gold Rush in the mid-1800s, sourdough bread became a staple food for miners. They would carry a small portion of sourdough starter with them, feeding and nurturing it along the way. This starter, known as the "mother dough," would be used to make bread whenever they needed sustenance. The tradition of sourdough bread-making has been passed down through generations, and it continues to be a beloved culinary tradition in many cultures.

The Science Behind Sourdough Bread

To understand sourdough bread, it's essential to know the science behind it. Sourdough bread is made through a process called fermentation, which involves the breakdown of carbohydrates by microorganisms, specifically wild yeast and lactobacilli bacteria. These microorganisms are naturally present in the environment and can be captured and cultivated to create a sourdough starter.

When you mix flour and water together and let it sit at room temperature, the natural yeast and bacteria present in the flour begin to feed on the carbohydrates in the mixture. As they consume the carbohydrates, they produce carbon dioxide gas, which causes the dough to rise. The lactic acid produced by the bacteria gives the bread its signature tangy flavor.

The fermentation process in sourdough bread serves several purposes. It not only leavens the bread but also breaks down complex proteins and carbohydrates, making them more easily digestible. Additionally, the acids produced during fermentation act as natural preservatives, giving sourdough bread a longer shelf life compared to bread made with commercial yeast.

Getting Started with Sourdough Baking

Now that you understand the basics of sourdough bread, it's time to get started with your own baking adventure. Before you begin, there are a few essential tools and ingredients you'll need to have on hand.

Essential Tools and Ingredients for Sourdough Baking

Kitchen Scale: Accurate measurements are crucial in sourdough baking, so invest in a reliable digital kitchen scale.

Mixing Bowl and Spoon: A large mixing bowl and a sturdy spoon will be your primary tools for mixing the dough.

Dutch Oven or Baking Stone: To achieve that perfect crust, you'll need a Dutch oven or a baking stone to create steam in the oven.

Sourdough Starter: The heart and soul of sourdough bread is the sourdough starter. You can either make your own or purchase here.

Flour and Water: High-quality flour and filtered water are the only other ingredients you'll need to make sourdough bread.

Extras that are not necessary but you will want!

Silicone Dough Mat : Elevate your precision in dough preparation with our silicone mat featuring accurate scale markings (500 x 400 mm). This versatile mat provides a non-stick surface and ensures consistent measurements, making it an essential tool for every sourdough enthusiast. Purchase Silicone Dough Mat

Baking Sheet: Experience hassle-free baking with our durable silicone baking sheet. Its non-stick properties simplify cleanup, and its heat-resistant design ensures even baking, making it a reliable companion for your favorite sourdough recipes.Purchase Baking Sheet

Round or Oval Banneton with Cloth Liner: Achieve the perfect shape and texture in your sourdough loaves with our banneton, available in both round and oval shapes. The included cloth liner ensures a smooth release and professional finish to your artisanal bread. Purchase Oval Banneton or Purchase Round Banneton

Recipe Book: Unleash your creativity in sourdough baking with our comprehensive recipe book. Packed with inspiring recipes, step-by-step instructions, and expert tips, it's the perfect companion for both beginners and seasoned bakers alike.

Download Our EBOOK Here

Lame with 5 Blades and Leather Cover: Enhance your scoring technique with our premium lame, complete with five sharp blades and a protective leather cover. Crafted for precision and durability, this tool is a must-have for achieving the perfect crust on your sourdough masterpieces. Purchase Lame

Plastic Scraper: Streamline your dough handling process with our durable plastic scraper. Perfect for dividing and shaping your sourdough, this tool ensures efficient and mess-free preparation at every stage of your baking journey.Purchase Dough Scraper

Danish Dough Whisk: Mix your sourdough with ease using our Danish dough whisk. The ergonomic design and sturdy construction make it a reliable choice for blending ingredients and maintaining the perfect consistency in your dough.
Purchase Dough Whisk

Now that you have all the necessary tools and ingredients, it's time to find a sourdough starter.

Finding a Sourdough Starter

There are several ways to acquire a sourdough starter. You can create your own from scratch, which involves capturing wild yeast and bacteria from the environment. However, this process can be time-consuming and requires patience. Alternatively, you can purchase a sourdough starter from a reliable source.

When choosing a sourdough starter, it's important to look for one that is active and healthy. A good starter should have a pleasant aroma, and when fed, it should rise and double in size within a few hours. There are many online retailers that sell sourdough starters, or you can ask a friend who already bakes sourdough bread if they can share some of their starter with you.

Feeding and Maintaining Your Sourdough Starter

Once you have your sourdough starter, you'll need to feed and maintain it regularly to keep it active and healthy. Feeding your starter involves discarding a portion of the starter and then adding fresh flour and water. This process replenishes the nutrients for the yeast and bacteria, allowing them to thrive.

To feed your starter, start by discarding about half of the existing starter. Then, add an equal amount of flour and water to the remaining starter. Mix it well until it forms a thick, batter-like consistency.

To Make that simple they say 50g Starter 50g Flour 50g Water 1:1:1

as your delve deeper your will see those ratios change but thats whats best for when starting out!

Cover the container loosely with a lid and let it sit at room temperature for several hours or overnight until it becomes bubbly and active.

It's important to note that sourdough starters are living organisms, and they require regular feeding and attention. If you don't plan on baking bread for a while, you can store your starter in the refrigerator. Just remember to take it out and feed it at least once a week to keep it alive.

The Sourdough Bread Recipe

Now that you have a healthy and active sourdough starter, it's time to put it to use and bake your first loaf of sourdough bread. Here's a simple sourdough bread recipe to get you started:

Ingredients:

400g bread flour
100g whole wheat flour
350g sourdough starter (100% hydration)
300g water
10g salt

Instructions:

In a large mixing bowl, combine the bread flour, whole wheat flour, and salt.
Add the sourdough starter and water to the dry ingredients. Mix well until a shaggy dough forms.
Cover the bowl with a clean kitchen towel and let it rest for 30 minutes.
After 30 minutes, perform a series of stretch and folds to strengthen the dough. To do this, grab one side of the dough, stretch it up, and fold it over the center. Repeat this process from all four sides of the dough.
Cover the bowl again and let the dough rise for 3-4 hours at room temperature or until it has doubled in size.
Once the dough has doubled, gently transfer it onto a floured surface. Shape it into a round loaf by folding the edges towards the center.
Place the shaped dough into a proofing basket or a floured bowl, seam side up. Cover it with a kitchen towel and let it rise for another 2-3 hours or until it has visibly risen.
Preheat your oven to 230° with a Dutch oven or baking stone inside.
Once the oven is preheated, carefully transfer the proofed dough into the hot Dutch oven or onto the preheated baking stone.
Score the top of the dough with a sharp knife or a bread lame to allow for expansion.
Cover the Dutch oven with its lid and bake the bread for 20 minutes. Then, remove the lid and bake for an additional 20-25 minutes or until the crust is golden brown.
Once baked, carefully remove the bread from the Dutch oven or baking stone and let it cool on a wire rack before slicing.

Tips for Successful Sourdough Baking

Now that you have the basic sourdough bread recipe, here are some tips to help you achieve success in your baking endeavors:

Patience is key: Sourdough bread is a slow process that requires patience. Give yourself ample time to allow the dough to rise and develop flavor.
Maintain the right temperature: The temperature of your environment plays a crucial role in sourdough baking. Ideally, the dough should rise at around 75°F (24°C). If your kitchen is too cold, consider placing the dough in a slightly warmed oven or using a proofing box.
Experiment with different flours: While the recipe calls for bread flour and whole wheat flour, don't be afraid to experiment with different types of flour. Try adding rye flour, spelt flour, or even ancient grains to create unique flavors and textures.
Practice shaping techniques: Shaping the dough properly is essential to achieve a beautiful loaf with an even rise. Take the time to practice different shaping techniques until you find one that works for you.
Don't be afraid to make mistakes: Baking sourdough bread is a learning process, and you're bound to make mistakes along the way. Embrace them and learn from them. Each loaf you bake will be better than the last.

Troubleshooting Common Sourdough Bread Issues

Even seasoned bakers encounter issues when baking sourdough bread. Here are some common problems you might face and how to troubleshoot them:

Dense or gummy crumb: This could be caused by underproofing, overproofing, or using too much whole grain flour. Adjust the proofing time and experiment with different flour ratios to achieve a lighter crumb.
Lack of rise: If your dough doesn't rise as much as you'd like, it could be due to weak starter or inadequate fermentation. Make sure your starter is healthy and active, and give the dough enough time to rise.
Sour or tangy flavor: Sourdough bread should have a pleasant tangy flavor, but if it's too sour for your liking, it could be due to overfermentation. Shorten the fermentation time or adjust the temperature to reduce the sourness.

Remember, practice makes perfect, and the more you bake sourdough bread, the better you'll become at troubleshooting and achieving the perfect loaf.

Where to Buy Sourdough Bread and Starter in Adelaide

If you're not quite ready to dive into sourdough baking just yet, don't worry. There are plenty of places in Adelaide where you can buy delicious sourdough bread and even sourdough starters. Some local bakeries and farmers' markets offer a wide selection of artisanal sourdough bread made with locally sourced ingredients. Additionally, you can check out online retailers that specialise in sourdough products and have them delivered right to your doorstep.

The Best Sourdough Bread Recipes

Once you've mastered the basic sourdough bread recipe, it's time to get creative in the kitchen. There are countless variations of sourdough bread that you can try, from seeded loaves to flavored breads. Experiment with different ingredients, flavor combinations, and shaping techniques to create your own signature sourdough bread recipes.

Conclusion

Baking sourdough bread is a rewarding and enjoyable experience that allows you to create delicious and nutritious bread for your family. By understanding the science behind sourdough bread, acquiring the necessary tools and ingredients, and following a simple recipe, you can embark on your own sourdough baking journey. Whether you choose to make your own sourdough bread from scratch or purchase it from a local bakery, I hope this beginner's guide has inspired you to dive into the world of sourdough and enjoy the delightful flavors and textures it has to offer.

Purchase Your SourDough Starter Here