Beginner Sourdough Bread Tutorial

Watch me bake sourdough bread from beginning to end. Reference the cheatsheet to remember where you are in the timeline.

Step 1 – Feed Your Starter

Friday Night, 9pm – 12am

You will be using 100g of starter for this course.

The night before, take 50g of your starter and add 50g of water and 50g of bread flour.

This will give you 150g of new starter.

From this, you will take 100g for this recipe.

You will have 50g left to feed your starter for next time.

After you feed your starter, mark its starting point on the jar with a marker.

The starter will begin eating its food (flour and water) and rise overnight.

This will take roughly 4-8hrs depending on temperature. The warmer the starter, the faster it will rise. The colder the starter, the slower it will rise.

Eventually, it will reach its peak, and then slide back down.

Best practice is to use the starter when it’s at it’s peak (but you can still use it while it’s sliding down)

Step 2 – Mixing

Recipe Ingredients

  • 360g water (72% hydration)
  • 100g sourdough starter (20% starter)
  • 400g bread flour
  • 100g whole wheat flour
  • 10g salt (2% salt)

For the best results, please use these exact ingredients. Preferably, use the same flours I do.

Ingredients used in this course

Sourdough Starter

Bread Flour

Whole Wheat Flour

Instructions

Alright. Time to mix all the ingredients. We’re gonna make country sourdough, so start with three sixty grams of water.

Add a hundred grams of starter. Make sure your starter is at peak. That means that it floats.

And then add a hundred grams of whole wheat bread flour.

To that add ten grams of salt.

And then after that, add four hundred grams of white bread flour.

Now you’re gonna mix everything either by hand or with a offset scraper rubber spatula.

And you’re gonna wanna mix all the ingredients with the spatula just until the dough is shaggy just until it looks like this because then you’re gonna come with wet hands and you’re gonna feel the dough. What I’m doing right here is I’m feel for any dry hard clumps. And whenever I feel any dry hard clumps, I’m trying to mush it in between my fingers just to get this cohesive dough.

I want flour, water, salt, all those ingredients to be nicely combined together.

Is probably going to take me around five to seven minutes when I’m mixing by hand. When I’m done with this, then I’m gonna take my glass pyrex container, and I’m I’m gonna dump all my dough in that container for folding.