Sourdough: Start here

So you've decided to dip your toes into the fascinating world of sourdough.

Good for you!

It's a fun and sometimes challenging world, one that's gaining popularity as the benefits become more well known.

Here are a few Frequently Asked Questions, the same ones that I had when I was first starting out approximately 10 years ago, and their answers to the best of my experience.

What are the benefits of Sourdough?

Well, there are several. The one most frequently talked about is the way the souring (fermenting) process affects nutrients and gluten in the bread. As the wild yeast and lactic acid bacteria in the sourdough starter multiply they feed off carbohydrates in the flour. They in turn produce carbon dioxide which acts as the leavening agent in the bread, making it rise. This process breaks down phytic acid and gluten in the bread, making it more digestible. Additionally, once you have a strong starter established it will live indefinitely with proper care. So no need to buy commercial yeast. And you can always gift extra starter to family and friends.

Do I need special tools?

If you have basic bread baking tools in your kitchen, probably not.

The primary tools I use are these:

Digital scales (recommended but not always required. More on that in a minute.)

Something to mix the dough in, and something to mix it with. I use my sturdy mixer and bread paddle, or a large bowl and a Danish dough whisk.

Razor or very sharp knife, for scoring the loaf before baking.

Parchment paper. Again, not required, but it keeps the loaf from sticking to the pan. Sourdough bread is stickier than yeasted.

Bread pans or Dutch oven with lid, depending on how you want to shape your loaf.

And of course, sourdough starter.

(If you want the round, artisan loaf shape you'll also need something to proof the dough in. Bannetons are the "proper" tool. I simply use a bowl with slanted sides.)

What's with the weight measures?

The majority of sourdough recipes are written in grams. Why? Because consistent results in sourdough baking depend on consistent measuring of ingredients. Particularly the water to flour ratio. Measuring by cup, for example, produces an less consistent result. Flour compacts when scooped, water can be hard to get to precisely the intended measure.

For this reason many bakers choose to measure by weight. It's really not difficult, and you save yourself washing extra measuring dishes!

I simply set my big mixing bowl on the digital scale and measure each ingredient by turn straight into the bowl, pressing "Tare" between each addition to reset the weight to zero.

You could also measure into a smaller bowl and add it to the big bowl if that's more comfortable.

That said, some of the recipes I share do have cup/tsp/tbsp measurements included. Just be aware that using these measurements instead of weight may not turn out as consistently. As you become more comfortable with the process, you may well find that you do not need exact measurements to get a good, consistent result. You will learn with practice to go by sight and feel rather than by precise measure.

Does it matter what flour I use?

To some degree, yes. As a start point, unbleached unenriched flour is best. Every baker has their favorite brand, and as you progress you will find your own. I like to blend approximately 2/3 organic white flour and 1/3 organic whole wheat. Using freshly milled flour for the whole wheat portion brings the nutrient levels up even more and tastes wonderful. Using entirely fresh ground flour in any of the recipes I share will probably not give the result you're looking for. That is a learning curve all it's own, one that I have not mastered. The 1 part fresh ground to 2 parts organic white flour gives a texture that my family is happy to eat.

I hope these answers help to make your journey a little easier. If you have any other questions, please put them in the comments and I will do my best to answer them.

Happy Baking!

See Full Recipe Here<---