Sourdough Bread

You must create one first, which takes 5–7 days. Mix equal parts flour and water (e.g., 50 grams each) and feed daily, discarding half and adding fresh flour and water. Once it doubles within 4–8 hours after feeding, it's ready. Start with this recipe.

Bulk ferment at room temperature for 4–5 hours instead of 2 hours if you don't have time for a cold fermentation, but flavor will be milder. The loaf will still be good. Cold fermentation in the fridge for 24+ hours produces the best tang.

Your starter may not have been active (doubled and bubbly). Feed your starter 4–8 hours before mixing and use only when it's visibly bubbling and has doubled. Also, ensure the dough bulk fermented until it increased 30% in volume—don't under-ferment.

A Dutch oven traps steam and is ideal, but you can use an inverted oven-safe bowl or add steam by placing a pan of hot water on the rack below. The crust won't be quite as crispy.

Cool completely, then wrap in a cloth bag or store cut-side down on a cutting board at room temperature for 2–3 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat frozen slices in a 375°F oven for 8–10 minutes.

Reduce water slightly on your next bake (try 340 grams instead of 350). If this dough is too wet, wet your hands instead of flouring them, or chill it in the refrigerator for 20 minutes before shaping.