I received a fantastic gift that I didn’t want from a perfect stranger (my husband’s boss’s wife). She gifted me a sourdough starter. I had absolutely no idea what to do with it so I just asked ChatGPT for a recipe. So far, it’s working great! And even though I told everyone I didn’t like sourdough, I have gone off the deep end, and now it is the only bread allowed in my house!
I make all of our bread, pizza dough, and crackers.
I could not be any more of a beginner, but here is the simple recipe that is teaching me all about sourdough!
8:00 am – Mix Dough
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In a bowl:
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100 g active starter (I feed the night before so it is ready to use when I wake up)
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350 g water
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500 g bread flour
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Mix until no dry flour remains. Cover and rest 30 min.
8:30 am – Add Salt
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Sprinkle in 10 g salt.
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Knead or squeeze 1–2 min to incorporate.
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Dough will feel shaggy but will smooth out as it rests.
Bulk Fermentation (~6 hours at 70°F)
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9:00 am – 1st fold (stretch-and-fold or coil fold).
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9:30 am – 2nd fold.
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10:00 am – 3rd fold.
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10:30 am – 4th fold (optional if dough feels strong).
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Then leave undisturbed.
Watch for: dough rising 60–80% in volume, edges bubbly, surface smoother. At 70°F this will likely take until 2:30–3:00 pm.
Shaping, Proofing & Baking
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3:00 pm – Turn dough onto lightly floured counter, preshape into a round. Rest 20 min.
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3:20 pm – Final shape (boule or batard). Place seam-up in a floured banneton/bowl.
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Same-day bake – 450 Degrees for 20 mins with lid and 15 mins without
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Proof at room temp for 1.5–2 hours (until dough is puffy and springs back slowly when poked).
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Bake around 5:00–5:30 pm.
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Listen…if you have been doing sourdough for a long time, I am sure you can point out my many mistakes, and that’s ok!
I know there is cold proofing…but I don’t want to make every loaf a two-day process.
I know there are different hydration levels…but I don’t know how they change the end product, and I have not learned yet.
I know that you are supposed to use starter at “peak”…but I just use it at 8:00 am!
I know there are different ratios to feed starter, and they do different things…I just do 1:1:1 because it is simple!
I know different flours do different things…I just use bread flour.
I am probably breaking more rules than I am keeping, but I am getting beautiful loaves of bread, and they are delicious! That is what matters to me!
