Let us begin by making the sourdough starter, and you will be one step closer to bringing a steaming loaf of your own gut-friendly sourdough from the oven. While it takes some time, it is not very complicated – all you need is flour and water.
INSTRUCTIONS
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Add ¾ cup of all-purpose flour to a clean glass jar, then pour in ½ cup of water. Mix until smooth.
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Put the lid on, but do not fully close it, and leave overnight.
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On the second day, take 3 tablespoons of your sourdough and put it into a new, clean jar. (It is necessary to discard some of your starter each time you feed it, otherwise it will eventually become too large and acidic. Use the leftover in a sourdough discard recipe if you want.)
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Add ¾ cup of all-purpose flour and ½ of water and mix. Again, put the lid on but do not close it.
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Now, leave it for at least a week and remember to feed it daily by adding ¾ cup to a clean glass jar, then pour in ½ cup of water and mix.
Your sourdough starter is ready – let’s make some bread!
Recipe: Sourdough Bread
Once you have a sourdough starter, it is time to enjoy the process of making some gut-loving homemade bread.
INGREDIENTS
- ⅓ cup of sourdough starter
- 1 cup of water
- 3 1/3 cups of all-purpose flour
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½ tbsp of salt
INSTRUCTIONS
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Pour the water into a mixing bowl and add the sourdough starter.
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Add flour and stir with a wooden spoon until it starts to come together, then knead until it is smooth and elastic. Cover with a towel and leave for 30 minutes.
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Add the salt and mix well. Cover again and leave for another 30 minutes. For the next two hours, leave the dough to ferment, but remember to stretch out the dough with your hands and fold it back together a few times every 30 minutes.
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When the two hours have passed, gently stretch and fold the dough to build tension and leave it for another 30 minutes.
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Fold the dough like an envelope and put it in a floured proofing basket.
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Place your dough in the fridge and leave it there for 12-24 hours.
When it is time to bake, place the dough on a baking sheet and use a sharp blade to score it. Bake it in the oven at 480°F for 10 minutes and then at 435°F for 30 minutes. Place a cast iron pan with water underneath. The steam will give a crispy crust.
Put the sourdough starter you did not use in the fridge, keep feeding it, and you can soon make another loaf.
Enjoy!
Watch: How to make a sourdough starter and a sourdough bread
