Would be lovely if you can make a video so we can all see what the dough should look like. This is very exciting, I am thrilled for you because it can be difficult to get a good starter going if one does not adhere to the feeding schedule and proper ration of plain and rye flour. After the half-hour mark mix, 1 tablespoon of sea or fine Himalayan pink salt with two tablespoons of warm water till salt is dissolved. Is it supposed to be 450DegF ? Search by ingredient below and I’ll give you recipe ideas that will please your palette, Whether it’s for one season or one year, let us take meal planning off your to-do list so you can focus on feeding your family healthy food. Try controlling the environment temperature – w/heating pad or oven w/light on – and check on it after 4-6 hours. If you let it rise in the pan fully up, so it means, you have been putting your bread in oven when it started falling down. Looking forward to reading all your posts regarding this great looking bread! I halved the cups for a smaller loaf but still had to use over a cup of water and starter just for some moisture as it was so dry. I live in West Texas (don’t laugh there are towns here) elevation is 3500 ft. climate is low humidity, less than 15% most of the time. Sourdough will not necessarily double in size during the rise(s). Many have left it much much longer and brought it back to life. NT is an amazing wealth of information, but the recipes aren’t very detailed. Knead, form into loaves, and place them in the lightly oiled bread pans. (That’s a two-loaf recipe split into thirds above). I agree, I probably double the amount water to get the right consistency. If I’m going to use white flour instead of wheat flour do I need to make any adjustments to the water amount? Following that plan for this attmpt. If the bread has a noticeable rise, go ahead and bake it and see what happens and continue to trouble shoot. I just finished my rye flour starter from the Nourishing Traditions recipe. Can I use the Bob’s Red Mill Gluten-free baking flour for this recipe? Ha! You can most likely adjust the water for your thicker starter though. I will carefully place the dough into the banneton which has been dusted with equal parts of coconut and white all purpose flour. Preheat oven to 425° when the loaves have risen close to the tops of … This sounds like a really interesting recipe – thank you. ★☆. Let the loaves rest 30–60 minutes in a warm environment until at least double in size, filling the bread pans to the upper edge. Any ideas??? Sourdough STARTER is easy as pie. I am trying with spelt flower as my partner has intolerances. We’re encouraged, and definitely will be trying again. April, soon to be “Sourdough Queen,” I bow to you! If the bread itself doesn’t taste good, I’d guess something is off with the starter. Register for free. What I learned. So why the differences for the number of rises? The amazing benefits of sourdough are enough to give it a try. My oh my. Now that my bread suits our taste buds, I’m looking forward to making it more appealing to look at. How to Make Sourdough Bread (in a nutshell): In. Follow the foolproof steps in my video to quickly make and bake homemade bread. You can even make a gluten-free starter and adapt this recipe for gluten-free sourdough bread! I was using a quart mason jar, but found the bowl provided better air flow and in turn, a better starter. Top middle or bottom? Well, one major thing with a few spin-offs. That makes for a 51% hydration which is far too low – particularly if using whole wheat. With all your wonderful tips in hand and the thought of delicious sourdough bread in my heart, I am attempting batch number two. Don't rush it or bread will be too heavy and dense. Traditional bread can be whipped up in half a day’s notice. Heavy is lack of yeast to cause rise in the oven… so add it all up and I’m guessing it over-rose. Or if there are any other special considerations? If you cut your bread and it is gummy in the middle this means you no doubt cut it too soon. Step 2 - On day 4 measure out 1/4 cup of the contents in a jar, rinse jar, combine the three, mixture, 1/4 cup flour and 1/4 cup purified water, stir well, cover returning jar to the dark warm area repeat this twice a day 12 hours apart. thanks, I think the thickness depends on the environment and the thickness of the starter too. Sorry I’m not more help! Thanks. 1 cup (227g) ripe (fed) sourdough starter; 1 1/2 cups (340g) lukewarm water; 1 to 2 teaspoons instant yeast* 2 1/2 teaspoons salt; 5 cups (602g) King Arthur Unbleached All-Purpose Flour Knead by hand for 5 minutes, then rest for five minutes. I don’t have a GF sourdough recipe. Literally. Shape. Squelch all of the ingredients together briefly (just for a minute is enough) with your hand. I kneaded it for about 5 minutes and put it in a loaf pan I brushed with butter and cornmeal then I let it sit over night on my counter. Sourdough bread is great for many reasons; it tastes amazing, is healthy and safe for everyone, and good for the gut. https://redstaryeast.com/recipes/san-francisco-sourdough-bread I’ve got a quart of starter set aside for the freezer (as a backup) and a cup of starter set aside to continue growing for next week. When experimenting with rising times, bake this bread on a day you plan to be at home. I personally have not tried coconut flour for the starter, and have not read any recipes that have. Thank you for this post! Get a Real Food Reboot with 10 short daily challenges! You can make GF sourdough, but it starts with rice flour. When storing a starter in the fridge you should feed it once a week as outlined above. Glad it turned out delicious! I hope your spelt sourdough turns out amazing!! Mix the yeast into the water and let it sit for a couple minutes. Save money make delicious alfredo sauce at home, it is simple and cost less to make a big batch for the entire family than to buy in restaurants recipe and pictures included. Last Updated April 28, 2020 145 Comments. Feeding it more frequently makes it better. (8 cups) starter, 2.5 Tbsp salt, and 1.5 cups water. If anything they were wanting to fall with too much movement…. Bake at this temperature with lid for 25 minutes, remove the lid, and allow to bake without lid for another 25 minutes or until golden brown. Just mixed it up and no where near the amount of flour recommended and dough became very stiff! Make a homemade starter with equal parts of flour and water 3/4 cup. I managed to get 5 1/2 cups of flour incorporated and kneaded it. Seriously, anyone can do it. 5 1/2 cups of flour = 660g Now I feel silly, 2 loaves that resembled rocks and it never occurred to used one of the dozen loaf pans I have. If I were in your shoes, I’d stick with the bread flour and save the GF for a GF-specific recipe. I saw your gluten free sourdough starter post, which I found very simple and useful, then you use whole wheat flour here with the gluten free starter. Does that help? I’ve heard of some GF folks using blends of other GF flours, but I personally haven’t tested it myself. Even if it were in ounces it would be handy. The last quart of starter I’ve got is for baking bread today but should I feed it right before I use it to make bread or freeze it? I made my starter prior to finding your recipe and needless to say my first attempt was not all that wonderful. Also, I have not had an excess of water needing to be poured off…should there have been, as indicated in your information? We’ll see if it rises…. Wow! Do not add any or all of the 6th cup unless the dough is too wet to remove from the bowl. Cast Iron Dutch Oven (required to maintain and control high baking temperature and blistering crust. Vincent, That is fantastic news, and how smart on your part, brilliant! It's the challenge to top all challenges and takes real commitment, but it's also something that's completely achievable. NT says adding honey to your starter will likely yield an alcoholic fermentation rather than a bacteria fermentation; however, you might be able to add honey to the bread recipe instead of the starter to sweeten it. I think the issue with the water quantity is that the starter here is made with equal volume of water and flour, not equal weight. Followed the recipe to a T , bread rose perfectly in the pans, placed in the cold oven started baking, the loaves fell flat, very unhappy right now , I was excited by the way the bread dough raised and looked until going into the oven . There are so many who say their first loaf doesn’t turn out and subsequent loaves get better. Equipment Note: Since this loaf using just 3 cups … Once reaching the 20 minute heating time turn the dough from the banneton upside down onto damp parchment paper, mist heavily with water from a spray bottle. What is different between “pourable” and “dump” i got three cups f flour and i could no longer stir, but it would not pour. Add 1/2 to 1 teaspoon to dough for one loaf right before shaping by sprinkling it onto the dough before folding it. Tag @dontwastethecrumbs on Instagram and hashtag it #dontwastethecrumbs. I bought mine on Amazon, it included the cover seen below and the bread dough scraper you've seen me use in the above videos. Thanks for posting this – I do soaked and sprouted products all the time but haven’t ventured (yet) into sourdough. I thought that. At this time reduce oven temperature to 430 degrees Fahrenheit. I put my starter next to and on top of my coffee maker! Note: whatever you choose make certain it is a strong and sturdy choice as anything else can and will break during this process. Then slather a … Thanks for your comment and suggestion. The dough was like a rock, really hard to mix the additional flour, but I managed to use 5 complete cups of flour. . The following methods will provide a consistent temperature for the bread to rise: heating pad on low, in an oven with the light on or in a dehydrator. Can we do the rise in the fridge for a longer time such as leaving it to rise for 24 hrs? Once the final shaping is done, put the dough in banneton, cover, and leave to rise in a warm, not hot spot. Putting the dough into a cold oven and then turning it on gives the yeast a final boost to help the bread rise. From the kitchen to the bathroom. Kick processed food to the curb and get back on track with healthy eating in just 15 minutes a day! Am i correct in understanding that there is only one rise time in this recipe? ★☆ https://www.epicurious.com/recipes/food/views/basic-sourdough-bread-351236 You can start here and gradually add 1/2 cup wheat flour with each batch so that the family is able to better handle the taste of wheat (when coming from only white) and you can handle the effects on the bread process. The Second Image is the dough after I transferred it from the glass bowl and into the Banneton, a proofing bowl specific for artisan bread such as our beautiful sourdough seen here today. Thanks! Possibly, I also think it’s because regular bread and sourdough bread behave differently in the making process. The blasted thing turned out great. It’s like you were visiting my kitchen. i could only see the recipe for regular sour dough bread. One of the other recipes I was looking at for sourdough had THREE rises before you put it in the oven. Pour dough into large loaf pans or a banneton (I like this one) and fill 1/3 way up. This No Knead Sourdough Bread Recipe is the perfect bread to get everyone running into the kitchen for a slice. I’m going to try your idea of a slighter shorter rise time then heat it in the oven, because my loaves tend to fall a bit– very edible, just not very ‘pretty’! The feeding time of my starter is around 5:30 pm. I saw somewhere to use a heating pad which did a fantastic job on low. Step 1 - In a glass container with a lid add 1/4 cup purified water and 1/4 cup flour blend of equal parts organic rye and white flour. Your suggestion of using regular loaf pans and allowing a single rise in a room-temperature oven was just what I needed after being intimidated by scores of YouTube videos featuring proofing baskets, incubators, digital scales, and dutch ovens. Got more frozen chicken than you know what to do with? The 6th cup can be added bit by bit if needed after 30 minutes of rest and during the slap, stretch, and fold technique. ★☆ The starter should be consumed with bubbles, in other words, you should see a lot of bubbles throughout the jar's contents. Using a wooden spoon or spatula shove the parchment paper along the edges of the dutch oven and away from the dough. In a glass bowl, add water and yeast. I was wondering what kind of loaf pans you use – glass, etc. You’re welcome! Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Plus it strengthens the gluten and helps control the fermenting. Third batch, I tried sprouted whole wheat & well, I had to throw it away. It has been two hours and my dough is still really cold, it is cool here in Ohio so I am going to let my dough sit in the dark oven for another hour or so. This is to prevent the paper from sticking to the dough. Also I only used a total of 3.5 cups of flour and even that is on the dry side . I also used the entire tablespoon of salt. Is it because of the natural fermentation? a large mixing bowl, stir flours and salt together. . If you need less flour or more water, then do it! I was hoping to find a quicker way to make a starter and voila I've found it. it was very dry and crumbly one cup of water was not enough i just wasted 2 cups of my starter on this. I agree. Forgot password? I agree with Carl below, if you follow the recepie you get a dough you can knead but it’s not a no knead dough. Meanwhile, feed the starter consistently to build up the concentration of the yeast. The perfect heat to grow yeast! I read your whole article and had my starter ready, was about to start baking and had to stop when I saw ‘cups’. Before I go any further, you must understand this: Sourdough bread is NOTHING like traditional bread. I might of missed it. If you do not want to leave it overnight in the fridge bake it after the final shaping on step five once the dough has increased in size enough that a dome begins to form. I’m getting ready to attempt this recipe, but I was wondering if anyone has used a cast iron skillet to bake in? How nice of them, but I am also a good customer of theirs so they were kind enough to give me some. I’ve been baking our own sourdough bread for several months now, trying to find my way. At two hour mark preheat the oven to 485 degrees Fahrenheit heating the empty dutch oven with a lid at this temperature for 30 minutes, it will be blistering hot so be careful. Am i doing something wrong??? Add 1 cup water, then more as needed to make a moist bread dough. A Recipe Conversion Example. I’ve got my first batch of starter on the counter. I know it doesn’t give a blood sugar spike, but are there any other pros to eating it? Yet to see the final bake. I’m new to this. Thanks so much . Excited about trying my hand at my own sourdough…can you use coconut flour for the starter ? You might even find this to be a bit too much. Do check in to let us know your homemade sourdough bread results. I’m trying this with coconut flour. Hello! Look Below for the Questions and Answers portion of this Site, There are no silly questions. I followed your recipe to a “t” including all of the tips and it worked out just great! After 68 minutes the interior temperature of the mass was 198 F. Took it out and cooled it for 4 hours. Just no time at nights after work to let it rise and bake at the same night. I’d like to be able to do a few artisan loaves, but the loaf pans are helping the shape while I keep experimenting ~Tiffany. Thanks for recipe and the great tips! The result was a heavy rye bread that did not really rise. There is no way a pourable dough can be achieved with these proportions. I think a few more experimental batches and I’ll be ready to branch out to other flours too! Typically it takes two weeks to create a starter with enough wild bubbly yeast to make bread. If your bread fails, have no fear! I added a 1/2 cup of flour on the way to the full 5-6 cups recommended and it was already too much. I’ve even got a small hooch forming on it. I use Bob’s red mill gf flour. By day five your starter will be ready and very liquid. Good shape, good tang, air pockets with a golden crust. Yes, it’s important to use that much salt. It’s that simple! Repeat Step 2 every day at the same time for 7 more days, it is then your starter should be ready to use for dough. The loaf is really fluffy and a great texture. Thanks for the upgrade esp that they are in metric. We enjoyed this with dinner today! katiem2, It's always a pleasure to return to food-related wizzleys by you, Mira and Veronica since the learning never ends. Do I add yeast to my starter? Thanks Ian! Does it make the bread contain gluten again like this? Katie, I went to my local Organic Pastry and Bread making store. The vessel in which dough rises can limit the extent of the rise. Is there any step using above recipe I should do a bit differently when I am using GF starter and gf all purpose flour? my starter is very wet I added more flour did not help how do I correct this, Can you do a 24 hr bulk rise in the refrigerator with this? Most sourdough recipes — from bread to biscuits — call for 1 to 2 cups of starter (our classic sourdough recipe uses even less) so one batch of starter can make you 2 loaves of sourdough every few days with daily feedings. My roommate and I just made this recipe – our first sourdough! No need for me to re-write it here. I use that for making yogurt. Hi, I am on loaf 3 and I am having trouble with rising, I followed the recipe and halved it , never once is my dough “pourable” it was very wet and at ick after adding the starter half the four and water, but I barely made it to two cups of flour , I allowed it to rest as stated in tips end out it in a warm over for the day, no rise, my start was active mine is thick, I did the float test just to make sure, what could it be ? Let it rise enough and in a warm place. My first attempt turned out soft and tasted good so I’m happy. Do you have any idea how freshly milled flour does with this? So I suppose my question is what exact type of flour do you use ? Look to the bottom of this page to find the Q and A section where you may submit any questions you have. The third image is a nice slice buttered with REAL BUTTER, I never mess around with anything other than the real thing and yes I use organic. Happy baking. What should I be thinking???? I have just started making my stater with rye flour (recipe from the nourishing traditions book) I have bought some lovely organic wholemeal spelt flour and wondering if I was to go by your recipe to make the bread would I just replace the 5-6 cups whole wheat flour with 5-6 cups spelt? Not quite. It is real life and I feel no need to be perfect. Usually the coloring of the bread has to do with the way it cooks rather than the flour or the starter. Well to my surprise they said no, but would gladly provide me a full cup of their own and anytime I need some more to come by and get some for FREE. When do you use the heating pad for the dough? I’m looking forward to all your tips!!! Any? We just got a set as a wedding present and I’m itching to try it out. ), https://dontwastethecrumbs.com/2013/07/yummy-recipe-insalata-caprese-tomato-mozzarella-basil-four-ways/, http://www.saltinstitute.org/Uses-benefits/Salt-in-Food/Food-technology, https://www.youtube.com/watch?v=BdLYSDbAkg8. It was dense and dry though. Most of us don’t use cups as a system of measurement and don’t have a standard cup size in our houses. If your starter is very thick, you’ll end up with a thicker dough. Will definitely make again. I am trying to make my first loaf of sourdough. Moreover, an oven temperaturen of 350°F is much too low; at least 425°F are necessary to bake a bread, if not 440°F. Try it. , Thanks for the tip! It tastes fine and has the right crusty texture; it just isn’t very pretty! I left it to rise in the glass bowl but probably should have left it in the forms = no transferring in the morning. Thank you for all the great information! I also know the kneading is to stretch and “activate” the gluten strands in bread, but sourdough is soaked for so long that the gluten strands are nearly non-existant… so I couldn’t really see the point of kneading, know what I mean? Combine the following in a large mixing bowl, the bowl of your stand mixer, or the bucket of your bread machine: 1 cup (227g) ripe (fed) sourdough starter 1 1/2 cups (340g) lukewarm water 1 to 2 teaspoons instant yeast* 2 1/2 teaspoons salt 5 cups (602g) King Arthur Unbleached All-Purpose Flour The culprit could have been two things, either the move from the counter to the oven moved the bread around too much (like, the bread within the pans) OR the bread over-rose, and the slight movement caused it to fall. This is the perfect recipe for sourdough bread! My experience with GF sourdough is VERY limited, and I honestly don’t have any tips to offer. Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Trick - I turned my gas oven onto 350 for about a minute allowing the oven temperature to rise to 100 degrees and then quickly turn it off so it won't get too hot but simply warm up the environment for the dough to better rise. never seen that before). I’m honestly considering adding a little yeast (and experimenting with kneading and adding a rise first in the bowl….why is there just one rise, btw? . This is also my first time ever baking any kind of bread, so I expect to get some duds, and this test isn’t conclusive. A nice little bonus since sourdough doesn’t grow moldy like ordinary bread does. Shape … I just tried my hand at making sourdough bread for the first time and, I have to say, I am super pleased at how it turned out. After 10 or 15 minutes add 2 more cups and once again wait 10 to 15 minutes. Will retry next week but with white flour. I’ve been wondering if adding honey or agave to the dough would hinder it in any way? The recipe for sourdough in Nourishing Traditions is 13 cups flour, 2 qt. Also WECK jars are my fav for starter! Thank you! Blade to Cut Pattern/Expansion Slices in Dough Prior to Baking. then rise. Making bread from scratch is one of the healthiest and most frugal ways to save money on food. I also sometimes use rye flour mixed half and half with white and that is one of my favorite loaves. Thank you! In fact, I began a new batch of sourdough for a new loaf tomorrow. Am I right that I shouldn’t use the starter until a couple hours after it has been fed? If I had to guesstimate, I’d say you could use some of the GF baking flour, but I’m hesitant to say you can use it entirely. For the rise, it was warm that I didn’t want to turn on the oven until baking time. I put the dough in the oven, atop parchment paper and in a baking sheet. The second Image is the sliced bread, this is my downfall, it is so hard to wait but it is crucial to do so. Yippy Kyee. I added flour until I could stir no more (because it was so thick) but still “pourable.” At that point, I couldn’t really knead a big thick batter, so I didn’t! PREPARATION. Or double the water. I let mine rise for 48 hours, and the dough is perfect mind you, I do use sourdough that is acclimatised to the cold, yep, it rises in the fridge…so much simpler. I think every environment, oven and starter is different – so the techniques have to be different and unique to everyone. I probably should have, but I’ll save that for the next round of experiments. Genius! I think I found out why so many people here report the dough becoming too “thick” to put in all the flour and and their breads coming out “like rocks”, “dry and crumbly”. I think perhaps I lucked out with my starter. I don’t think the first loaf will last through the night! I knew it most likely wouldn’t because I had never made bread before. This recipe has no salt and tasted very bland. HINT - If you just don't want to put the dough in the fridge overnight to suffer the wait, you have another option! Continue adding flour until your dough begins to resemble dough, but is still sticky and “pourable.”, Pour dough into large loaf pans or a banneton (. My starter doesn’t seem to rise that much, so I let it rise overnight for about 10 hrs. Something so good is well worth the effort. Thanks for your help. Consider adjusting the temperature higher and lower to find the “sweet spot.” Using my heating pad on low gives me a rise time of 5-6 hours. So it will be significantly higher hydration than 100%. Numerous factors can affect the rise time overall and when the yeast peaks, so you want to have a vague idea of how long the bread will take in your home before you leave. Don’t skimp on the water that recipes call for. I’ve been experimenting with sourdough pita bread, seems to work well, but is only pliable when it first comes out of the oven. 3 cups of flour (as you say to start) or just a little more would probably have been perfect and I wouldn’t have had to add extra water after 4 cups of flour. Well, 1st time didn’t turn out. Only logged-in users are allowed to comment. I wouldn’t write it off and instead, keep working at it! Do this for 6 to 8 turns, return to the bowl, cover with a towel and rest for 30 minutes and repeat this process for a 2nd fold and shape before putting the dough into the fridge overnight. Mist dough heavily with a spray bottle, return the lid to the dutch oven, and put into the oven, closing the oven door.