A Beginner's Guide to Baking Sourdough

Get started and learn to make sourdough with this easy recipe

Sourdough Starter: A Beginner's Guide

One of the biggest questions I have been asked this year at all of my workshops and events, is what is my sourdough recipe! Well, at long last here it is. Please feel free to change the recipe to suit your needs, but this is the one I have most success with. Be patient with yourself on your first few attempts. Sometimes the loaf will come out dense, sometimes doughy. Getting the perfect loaf is more about observing each step, looking for reactions and of course knowing your own oven and how it bakes.

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What You'll Need:

• Ingredients:

• 150g (⅔ cup) active sourdough starter

• 350g (1 ⅓ cup) room temperature water

• 500g (3 ⅔ cup) bread flour

• 10g fine salt

• Tools:

• Mixing bowl

• Dough whisk (or fork)

• Plastic wrap or bowl cover

• Dough scraper

• Bannetons or proofing baskets

• Bread lame

• Dutch oven

Instructions:

1. Combine Starter and Water: In a bowl, mix your bubbly sourdough starter with room temperature water until well combined. There shouldn’t be any floaties.

2. Add Flour and Salt: Add bread flour (I use Wallaby bakers flour for the family, or a light rye for a darker fancy loaf) and salt to the wet mixture. Whisk until no dry flour remains. It should look pretty shaggy, not like a smooth dough.

3. Autolyse: Cover the bowl with the wrap, bowl cover or damp tea towel and let the dough rest for 30 minutes to allow the flour to fully hydrate.

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Bulk Fermentation:

1. Stretch and Fold: Every 30 minutes over 2 hours, gently stretch and fold the dough to develop the gluten. (Just grab one edge, pull it out and up, then fold it over the top. Turn the bowl 1/4 and repeat until you’ve done 4 edges). This is one of the most important steps, so don’t skip it.

2. Rest: Allow the dough to rise in a warm, draft-free place for 3-8 hours (or until it's risen by about 35%).

   Secondary Fermentation:

3. Room Temperature or Fridge: Proof the dough at room temperature for 1-4 hours or overnight in the fridge for more flavour. I find I get the best results from the fridge.

4. Poke Test: Your sourdough is ready when it springs back slowly after a gentle poke.

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Bake:

1. Preheat Oven: Preheat your Dutch oven to 250°C (482°F).

2. Score and Shape: From your fridge or bench, turn the dough out onto a floured surface, score the top (get fancy or not, it's just to make the dough split where you want it to) and place it in the Dutch oven. Please be careful!

3. Bake with Lid: Bake for 20 minutes with the lid on.

4. Bake without Lid: Remove the lid and bake for another 25-30 minutes, or until it sounds hollow when tapped.

5. Cool and Enjoy: Let your sourdough cool completely before slicing to prevent it from becoming gummy. This is the hardest part!!

Tips:

Temperature Matters: Aim for a kitchen temperature between 25°C and 28°C for optimal fermentation.

Experiment: Don't be afraid to try different scoring patterns or add-ins like herbs or seeds.

Share Your Creations: Tag us on Instagram, Facebook or TikTok @eightacrespermaculture and use the hashtag #FirstSourdough to show off your attempt.

As always, you are not alone. If you have questions or get stuck, please reach out.

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