How to Guides
Experience the joy of creating your own sourdough from scratch, starting with a homemade starter. Master the art of sourdough baking with our step-by-step guides, designed to help you perfect every loaf.
See below for:
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How to Create Your Own Sourdough Starter.
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How to Bake Your Sourdough Loaf.
How to Create Your Own Sourdough Starter
Creating a sourdough starter is like starting a relationship with your very own wild yeast colony—one that will reward you with delicious, crusty loaves for years to come! Here's how we like to get things bubbling at The Sourdough Kitchen, with a few personal tips that make all the difference.
What You'll Need:
● High-grade flour: This will give you the best results, trust us! It’s strong, full of good nutrients, and gives your yeast the energy it needs to thrive.
● Water: Clean, filtered water if possible. Yeast and bacteria are sensitive little creatures and they don’t appreciate chlorine or impurities.
● A clean glass jar: Clear so you can admire your starter’s progress.
Step-by-Step Guide:
Day 1: Mixing the Base:
Combine 50g of high-grade flour with 50g of water in your jar. Stir until smooth, ensuring there are no lumps of flour. Cover loosely with a lid or cloth to allow airflow. Yeast and bacteria need to breathe, but we don’t want any unwanted guests. Place it somewhere warm and cozy. In our kitchen, the hot water cupboard works wonders. In cooler months, be patient—growth will naturally be slower. If it's winter, you may see slower progress but don't worry, things will still happen!
Day 2: Feeding the Little One
By now, you might notice some bubbles or even a slightly sour smell. This means things are on track! Discard about half of your starter (don’t worry, this is normal) and add another 50g each of high-grade flour and water. Stir again and return it to its warm spot.
Days 3-5: Keep the Feeding Going
For the next few days, you'll repeat the same steps: discard half, feed it 50g flour and 50g water, and stir. Bubbles should appear more frequently, and the smell will become more pronounced.
If it’s still looking sluggish, especially during winter, don’t be discouraged. A cozy spot (back in the hot water cupboard!) can help, but sometimes it just takes a little extra time for the yeast to flourish.
How to Know It’s Ready:
Your starter should be bubbly, active, and have a pleasant sour smell after 5-7 days. It will also have doubled in size between feedings. Once it reaches this point, it's ready to become the star ingredient in your sourdough bread recipes!
Final Tip:
Once your starter is established, keep it happy by continuing regular feedings. You’ll soon have a robust, lively starter that becomes more flavorful with time.
How to Bake Your Sourdough Loaf
You've nurtured your sourdough starter, and now it's time to turn that bubbly goodness into a beautiful loaf. Baking sourdough is both an art and a science, but don't worry we'll guide you through each step with some personal tips to help you succeed.
What You'll Need:
● Active sourdough starter – Make sure it's nice and bubbly before you begin.
● High-grade flour – This will give your dough the structure it needs to rise beautifully.
● Filtered water – Filtered water is best as chlorine can inhibit the yeast.
● Salt – Adds flavor and helps to tighten the dough.
● A mixing bowl – Large enough to allow the dough to double in size.
● A Dutch oven is ideal for achieving that perfect crust.
Step-by-Step Guide:
Step 1: Mix the Dough
In a large bowl, combine:
● 600g of high grade flour
● 400g of filtered water
● 50g of your active sourdough starter
● 10g of salt
Mix everything together until there are no dry spots. At this stage, the dough will be shaggy and sticky—this is normal! Cover it with a damp cloth and let it rest for about 30 minutes.
Step 2: Knead and Stretch
After resting, it’s time to develop the gluten. Instead of traditional kneading, you'll use a technique called stretch and fold. Wet your hands, gently grab one edge of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat four times. Do this every 30 minutes for the next 2 hours, covering the dough between folds.
Step 3: First Rise (Bulk Fermentation)
Once you've finished the stretch and folds, cover the dough and let it rise in a warm spot. We use a Pyrex jug to track the rise; you're looking for the dough to almost double in size. This first rise should take about 4-6 hours, depending on the temperature. Just like with your starter, our hot water cupboard is perfect for this.
Step 4: Shape the Dough
Gently turn the dough out onto a lightly floured surface. Shape it into a round by folding the edges into the center, creating tension on the surface of the dough. Let it rest for 10-15 minutes, then reshape it if needed for a tighter round.
Step 5: Second Rise (Proofing)
For this step, we recommend using corn flour to prevent sticking. Place the shaped dough seam-side up in a well-floured proofing basket (or a bowl lined with a cloth and corn flour). Cover it loosely and let it rest in the fridge for 8-12 hours. This slow fermentation gives the bread a deeper flavor and helps with structure.
Step 6: Preheat the Oven
Before baking, preheat your oven to its maximum temperature (usually around 230°C or 450°F). If you’re using a Dutch oven, preheat that as well. This ensures that when the dough hits the heat, you get an incredible oven spring.
Step 7: Bake Your Loaf
Once your oven is preheated, carefully take the dough out of the fridge. Turn it out onto a piece of parchment paper, score the top with a sharp knife or razor blade, and carefully transfer it into your Dutch oven. Cover with the lid and bake for 20 minutes.
After 20 minutes, remove the lid and lower the oven temperature to 220°C (430°F). Bake for another 25-30 minutes. To ensure the perfect bake, we use a thermometer to check that the core temperature hits 94°C before removing the loaf from the oven.
Step 8: Cool and Enjoy
Once baked, remove the loaf from the oven and let it cool on a wire rack for at least an hour before slicing. This ensures the crumb sets properly. Now you’re ready to enjoy the fruits of your labor—a beautiful, homemade sourdough loaf!
Final Tip:
Sourdough baking can feel intimidating at first, but the more you bake, the more you’ll get a feel for your dough. Every loaf you bake is a learning experience, and no two loaves are exactly alike—that's the beauty of it!