Classic Sourdough Bread Recipe

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Equipment List

Digital Scale

Banneton basket or bowl

Kitchen towels

Bench Scraper

Dough Whisk, Rubber Spatula or Wooden Spoon

Razor/Lame/Scissor or sharp knife

Parchment Paper

Dutch Oven

Digital thermometer

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Ingredients

• 500g (4 cups) bread flour
• 100g (½ cup) active sourdough starter (fed and bubbly)
• 350g (1½ cups) water (room temperature)
• 10g (2 tsp) salt
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Instructions

1. Mix the Dough
   • In a large bowl, mix the sourdough starter and water until combined.
   • Add the flour and mix until no dry spots remain. Let it rest for 30 minutes (autolyse).
2. Add Salt & First Stretch and Fold
   • Sprinkle salt over the dough and incorporate it using the stretch-and-fold method.
3. Bulk Fermentation (4–6 hours)
   • Cover the dough and let it ferment at room temperature, stretching and folding every 30 minutes for the first 2 hours.
   • The dough should double in size.
4. Shape the Dough
   • Lightly flour a surface and shape the dough into a round or oval.
   • Place it in a floured proofing basket or bowl.
5. Final Proof (Overnight in the Fridge)
   • Cover and refrigerate for 12–16 hours.
6. Preheat & Bake
   • Preheat the oven to 475°F (245°C) with a Dutch oven inside.
   • Transfer the dough onto parchment paper, score the top, and place it in the hot Dutch oven.
   • Cover and bake for 20 minutes, then uncover and bake for another 20–25 minutes until golden brown.
7. Cool & Enjoy
   • Let the bread cool completely before slicing.

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Sourdough Starter

113 grams all purpose flour

113 grams cool water

Equipment:

Food safe container

Glass jar

Rubber spatula/Wooden spoon

Rubberband

Digital Scale

Day 1

Mix ingredients together

Cover container loosely and let the mixture sit at room temperature for 24 hours

Day 2

Discard half of the starter (113 grams)

Add 113 grams of flour and 113 grams of water

Mix well and cover for 24 hours

Day 3

You will likely see some activity - bubbling, fresh fruity aroma

Now it’s time to do 2 feedings daily, evenly spaced. For each feeding weigh out 113 grams starter, discard the rest and add 113 grams of water and 113 grams of flour. Mix well. Cover for 12 hours and then repeat.

Day 4

Repeat the same as Day 3

Day 5

Repeat

By the end of Day 5 your starter should have at least doubled in volume and you’ll see lots of bubbles.

If it hasn’t repeat the steps in Day 3 until ready. Do the float test. Drop a spoon of starter in water and if it floats, it is ready.

Once starter is ready, give it one last feeding. Let the starter rest at room temperature for 6-8 hours. It should be active with bubbles.

Use in recipe.

Maintaining Starter

Feed it daily if using it quite often.

If storing it in refrigerator, feed it once a week and then place it back in the fridge. If using take it out of the fridge and add flour and water. Cover and let it sit at room temperature  

Hooch (dark liquid on the top of starter)is okay, either pour it out or mix it in.

Use discard for crackers, pancakes, pizza, bagels, etc

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Sourdough discard chocolate chip pancakes

• 1 cup (125 g) all-purpose flour weighed in grams or spooned and leveled
• 1 tablespoon (12 g) granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 large egg room temperature
• 1 tablespoon vegetable oil or other neutral oil
• ½ cup (118.29 g) sourdough discard
• ½-¾ cup milk more/less depending on consistency preference
• Chocolate chips (optional)

Instructions

• In a medium/large bowl, whisk together the flour, sugar, baking powder, and salt.
  
• In a separate bowl, whisk together the egg, vegetable oil, sourdough discard. Gradually add the milk until you reach your desired consistency.
  
• Stir the wet ingredients into the dry ingredients just until combined. Clumpy batter is okay!
  
• Grease a nonstick skillet or griddle with butter and set it to medium/low heat. If you want to test the heat, make a mini pancake with 2 tablespoons of batter.
  
  When it's ready, pour ¼ cup of batter onto the skillet for each pancake. Flip them over when the bubbling slows down and the bottoms are tan. They're done when both sides are golden!
  
• Serve the sourdough pancakes with maple syrup, fresh berries, or any toppings you like!
  

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Sourdough Discard Scallion Pancakes

170 grams sourdough starter discard

28 grams warm water

1/4 teaspoon salt

1 teaspoon baking powder

2 scallions finely chopped

Mix all the ingredients in a bowl.

In a frying pan over medium heat. Coat the pan. Heat until hot.

Spoon a heaping 2 tablespoons of batter into the pan. Sprinkle sesame seeds. Cook for about a minute or until golden brown on the bottom.

Flip and cook for another 30-60 seconds until golden brown.

Transfer to a paper towel lined plate.

Dipping Sauce

Sliced ginger

Scallions finely chopped

28 grams soy sauce

1 tablespoon rice vinegar

1 tablespoon water

2 teaspoon maple syrup

1 tablespoon sesame oil

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