Sourdough Bread 

Ingredients for the Sourdough Bread :

• 700g water 

• 200g active starter 

• 1000g AP unbleached flour or bread flour 

• 50g water 

• 25g salt 

• 1/2 cup flour for dusting 

Recipe 

1. To a bowl add 700g of water, 200g of sour dough satrter and mix until it gets milky. (Note: you know you have good starter when it floats in the water.)

2. Add in 1000g of AP unbleached flour and knead for at least 10 minutes. 

3. Once you've kneaded the dough for 10 minutes add in 25g of salt and 50g of water. Knead until its well combined. 

4. Place a damp towel over the bowl and set aside for 30 minutes. After the 30 min lift and fold  the dough until there is tension. Cover it with the damp towel and repeat every 30min over 3 hours. 

5. After the 3 hours are done, dust some flour onto a clean countertop split the dough into 2 pieces and stretch the dough out into a rectangle. Fold each ends in, and then roll it in and pinch the ends in to seal.

6. Dust flour into a proofing basket and place your sourdough bread in with the pinched ends up and pinch the ends again for good measure. Cover with a plastic net and place in the fridge to proof overnight.

7. Set the oven to 450F, and place your dutch oven in oven to heat up. 

8. Remove the sourdough bread from the fridge, place on parchment paper and score the bread with a bread lame. 

9. Once the oven is up to temp remove the dutch oven carefuly, place the bread into the dutch oven add in 3-5 ice cubes cover the dutch oven and place back into the oven. Bake for 35-40 min.

10. Once the bread has risen, remove the lid and bake for 25-30 minutes or until the bread is nice and golen. 

11. Place on a cooling rack once theyre done, let it cool down before slicing into the bread.\

12. Enjoy your freshly baked sourdough bread!

Ingredients for Feeding Sourdough Starter:

• 150g water 

• 30g active starter 

• 135g AP unbleached flour

Recipe: 

1. Discard all but 30 g of the starter.

2. Add:

1. • 135g flour

   • 1500g water

3. Stir until well combined, cover, and leave for another 24 hours.

Note: I like my sourdough starter to be on the thicker side but to make things simpler you can. always go a 1:1:1 ratio of starter, flour and water)

Ingredients for Starting Sourdough Starter:

• 50g water 

• 50g AP unbleached flour

Recipe: 

Day 1

1. Mix 50g flour with 50g water until smooth.

2. Cover loosely and let ferment for 24 hours.

Day 2

1. Discard all but 50 g of the starter.

2. Add:

   • 50g flour

   • 50g water

3. Stir until smooth, cover, and leave for another 24 hours.

Days 3–5

Repeat the same feeding every 24 hours:

• Keep 50 g starter.

• Feed with 50 g bread flour.

• Feed with 50 g water.

The starter may appear inactive for a day or two before becoming bubbly and increasing in volume. This is normal.

Days 5–7+

Once the starter is consistently rising, switch to feeding every 12 hours if it doubles before the next feeding.

Start feeding:

• 30 g starter

• 135 g bread flour

• 150 g water

How to Know It’s Ready

Your starter is ready for baking when it:

• Doubles or triples in volume within 4–6 hours after feeding.

• Has a domed top before it begins to fall.

• Is full of bubbles throughout.

• Smells pleasantly tangy.

Long-Term Maintenance

Place Starter in Refrigerator and Feed once a week:

1. Remove from the refrigerator.

2. Discard down to 30 g.

3. Feed with 135 g bread flour and 150 g water.

4. Let it begin fermenting at room temperature for 1–2 hours before returning it to the refrigerator.