100g sourdough starter
375g water (divided into 350g and 25g)
500g flour (I used a mix 100g rye, 250g wheat, 150g white)
Bread always intimidated me – I made it once a few years back and it was terrible, and so I followed that age-old saying: if you don’t immediately succeed, just quit because it’s not worth it. So that was my thinking, and it worked pretty well until I moved to a city where there weren’t really any good bakeries nearby. My first foray into baking was a no-knead bread, and once I decided I wanted to mix it up a little bit, I figured I should have a sourdough starter. I eventually stepped up to the Tartine sourdough recipe from the New York Times (link), but it’s a little time consuming, so I’ve adapted it. While it’s probably not quite as good as their recipe, it takes a lot less time, so it’s become my go-to busy weekend bread.
Before getting into the recipe, a quick note on the starter. First off, it’s not really that hard to make – I just followed (ish) the instructions from King Arthur flour (link), and forced myself to be patient. I have some in the fridge now, and feed it basically every week when I take it out and bake on the weekends. Also, while the majority of the starter guides I saw online say use rye flour, I just used organic white flour and have had no issues, so that’s one way to go if you want to save some bucks since rye flour is a little spendy and can be hard to find.
Okay, so we have the starter:
1. Measure 100g of the starter into a bowl
2. Mix in 350g of the water in with the starter, then add 500g of flour. I used a mix of rye, wheat, and white, but I think it’s probably pretty flexible here. As long as it’s around 500g, I have had success with a range of different types of flour.
3. Mix around the flour with the water and the starter. The dough will look rough and ragged, and will still be a little sticky. Set it aside for 30-45 minutes, and cover the top with a towel.
4. Add in the 10g of salt and the remaining 25g of water, and start kneading it in. The dough may break a part a little bit, but that’s fine – keep going and it will come back together. Should take a few minutes, maybe 3 or 4, to get it to come together.
8. After 30 minutes with the top on, pull the top off and give it another 20 minutes in the oven. Depending on how dark you want it, you may want to pull it out a little bit earlier. Pull it out, and put the bread on a cooling rack.