The Sourdough Guide
Everything you need to know to turn your humble home kitchen into an artisan French Boulangerie!
If you were to ask me 5 years ago if I would be writing this, I would have told you that you were out of your mind. However, that all changed a year or so ago when I was in Georgia visiting family. My cousin, Steph, would make at least one loaf regularly, and after staying there for a few days, I realized how easy it really was. Easy, yes, but time consuming. After some convincing, I found myself baking alongside her and realized that it wasn’t as bad as I had made it out to be in my head. Like everything else in life, you just have to plan for it. For her, it’s second nature. The dough was like another kid to her, and all she had to do was keep its schedule on track. And, unlike her actual kids, she didn’t have to worry about the bread talking back or complaining!
For the most part, everything I know about sourdough is thanks to her and my cousin Tracy who’s my supplier (of starter!)
*TOOLS TO BE SUCCESSFUL
If you’re going to commit to making sourdough or bread with any sort of regularity, you’re going to want to invest in some equipment and tools to help you be as successful as possible. While you can get away with using alternatives (a sharp pairing knife instead of a lame or a wooden spoon instead of a Dutch whisk), I personally prefer to use the tools that will make things easier. This is what I use at home…
Dutch Oven
You need a quality cast-iron or enameled cast iron Dutch oven to bake your bread. Being that homemade sourdough is so popular these days, you’ll also see a plethora of bread bakers for purchase as well. While they are perfectly fine, a Dutch oven has many more uses, and I use mine regularly. While you can find cheaper brands, I am a Staub household. I like the look, functionality and most importantly, how easy they are to maintain and clean. I’ve included the 5.5-quart black matte cocotte that I own, as well as a slightly more affordable option.
5.5-quart Staub Cocotte in Matte Black https://amzn.to/4qJjiJu
5-quart Staub in White Truffle https://amzn.to/3ZISzli
Dutch Whisk
I was gifted a Dutch whisk forever ago - looooong before they were a somewhat common household tool - and have been a big fan ever since. It makes mixing thick batter a breeze, and helps prevent overmixing, when necessary. I use it for all types of breads, quick breads and pancakes. https://amzn.to/4arJWSk
Bread Basket (AKA Proofing Baskets or Bannaton)
Want your bread to look like you bought it at a high end French bakery? These baskets will help you accomplish just that. Since the process is time consuming, I almost always make more than one loaf. It takes just about the same amount of time to make two or three loaves as it does to make one, so I have two baskets on hand. https://amzn.to/4rXTPwO
Bread Lame
As mentioned above, you can get away with using a sharp paring or chef’s knife in lieu of a lame, but I find it easier to make intricate designs with a lame. Plus, it makes me feel cool. https://amzn.to/4kHftD3
Silicone Bread Sling
Once again, if you really want, you can use parchment paper instead of a sling, but these are much easier to work with and unlike parchment, you don’t have to worry about it tearing on you. The sides cool down very quickly, making it very easy to remove the bread from the piping hot Dutch oven. https://amzn.to/4rlMFCz
Kitchen Scale
It still boggles my mind how many people do not have or are opposed to having a kitchen scale. I use mine CONSTANTLY. When baking, it’s pretty much all I use. For bread baking, it’s a must. The scale I have at home is so old (and still going strong) that I can’t even find it online! Here’s something similar, and something I have used in multiple television studios I’ve worked at. https://amzn.to/4qMNIdV
Starter Proofing Container
This is one of those things that is completely unnecessary, however, for a beginner, can be very helpful. As I’ve already mentioned, it’s important that your starter is active when you begin making your dough. This container helps you keep track of the “rise.” Your starter should be in a covered container, but it shouldn’t be airtight, which makes this a great option. At home, I use a medium-sized glass dry good container that I’ve had forever. I leave the lid partially cracked to allow the starter to breath and track it’s “growth” by using a rubber band. https://amzn.to/4cBXfkl
*This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
THE STARTER
What is a starter?
A starter is a combination of flour and filtered water, that over time collects wild yeast and bacteria from the natural environment. It then begins to ferment and can be used as a natural leavener, which will give the bread rise and its characteristic sour or “tangy” flavor.
Where to get a starter?
If you’re looking to get started immediately, you can often purchase some starter from an artisan bakery or even through a friend or acquaintance who makes sourdough. A simple social media post asking for some starter is a great way to see who in your circle may have some to share. You can also find it online. (See here!) Alternatively, you can make your own.
How to make your own starter.
All you’ll need is a clean, decently-sized glass jar (at least 2 quarts) with a loose fitting lid (or you can use a breathable fabric, like cheesecloth, secured with a rubber band), some all-purpose flour, and filtered water. NOTE: If you have whole wheat flour on hand, you can use that in lieu of all-purpose flour as it will help the starter mature faster.
In a 2- to 4-quart glass container, stir 100 grams of all-purpose flour and 100 grams of filtered water to combine. Do your best to keep the sides of the jar clean. Cover with cheesecloth and secure with a rubber band. Let sit at room temperature (preferably 72- to 75-degrees) overnight.
Weigh out 100 grams of the starter into a clean jar and add 100 grams of all-purpose flour and 100 grams of filtered water and stir to combine. Discard the leftover starter. Cover in a similar manner as Step 1, and let sit at room temperature overnight.
Continue to repeat the process in Step 2. By the fourth or fifth day (if not sooner!), you should start to notice that the mixture begins to bubble and even rise 4 to 6 hours after you feed it. That means the starter is beginning to become active - you’re doing great!
Continue the process of feeding the starter and discarding the excess until it’s fully active. This typically takes place around the 7th day, but can take longer depending on environmental factors, such as temperature. You’ll know you have an active starter when it doubles in size within 4 to 6 hours after feeding. Active starter will be very bubbly, have a pleasant, yet tangy aroma, and be the consistency of a light mousse or thick batter, like pancake batter. It’s finally ready to use! NOTE: If at any point during the process of making your starter (or even after it’s active), you notice a layer of dark liquid on top, do not panic. This is called “hootch.” Hey, I didn't give it that name. Anyway, it’s just a naturally occurring alcohol that sometimes develops. Simply pour it off before feeding your starter. While it can develop at anytime, it tends to appear when it’s been refrigerated for a while and is really hungry!
How to care for your starter.
Once your starter is active, you’re not done yet - you have to keep it alive! To do so, you can either continue to keep it on the counter at room temperature and repeat the same process that you did to make the starter or, if you do not plan on making bread every day, you can refrigerate (store it in an airtight container) it to keep it active without having to feed it daily. When you’re ready to make some sourdough, simply remove the starter from the fridge and resume the process of discarding and feeding it for at least 1 day to reactivate it. NOTE: The longer your starter sits in the fridge, the more potent it can become. I try to not keep it in there for more than a week.
What is discard, and what do you do with it?
Discard is any starter that’s leftover. I’ll be honest; I usually just throw mine out. I know it’s wasteful, but the majority of the time, I truly have no use for it. However, there are some things you can do with your discard:
Share it with a friend so that they have their own ready-to-use starter!
Use it as an ingredient. Discard can often be added to baked goods - everything from savory crackers to pancakes, biscuits and scones, and even brownies.
THE RECIPE
I usually am not one for a blog-style recipe post, but being that this one is a bit more technical than what I usually share, I am changing things up, but just slightly. I will also include a downloadable version at the end so that you can save it to your computer and print it out for easy access!
Sourdough Boule // makes 1 boule
100 grams active starter
350 grams warm water
500 grams bread flour
17 grams kosher salt
All-purpose flour or rice flour, for dusting
In a large glass bowl, using a Dutch whisk, mix the starter and warm water to combine.
Add the bread flour and salt and mix until well combined. If you’re having trouble getting all the flour to incorporate with the whisk, you can use your hands to finish bringing the dough together, making sure all the flour has been incorporated. Do not worry about the dough looking rough and shaggy at this point.
Cover with plastic wrap and let sit, allowing the flour to fully hydrate, for 1 hour.
Working at the furthest “corner” of the bowl, grab the dough and gently tug to stretch it, then fold the dough over itself.
Rotate the bowl, a quarter of a turn and repeat.
Continue rotating the bowl a quarter of a turn, stretching and folding the dough over itself each time, until you’ve made a full rotation and have made 4 folds. Let rest for 30 minutes.
Repeat this process two more times, allowing the dough to rest for 30 minutes between each set. After the final set of folds, allow the dough to rest and ferment at room temperature for 4 to 6 hours. With each set of stretch and folds, you should notice that the dough is getting stronger and it takes a bit more effort to stretch it. It should also get consistently smoother with each set. NOTE: During the winter, you’ll probably need the full 6 hours (or even longer) depending the temperature and humidity.
Sprinkle a clean work surface with a very light dusting of all-purpose flour or rice flour. Dump the dough onto the surface. Grab the dough from one “corner” of the outer edge and pull it into itself, pinching it into the center, to create tension along the exterior. Moving in a clockwise motion, continue this action until you’ve made your way back to where you began.
Carefully flip the dough over so that the pinched center is on the bottom.
Using your hands, gently cup the bottom edge of the dough and rotate to create additional tension and finesse the shape into a circle.
Flip the dough over, so that the smooth part is on the bottom, into a round proofing basket fitted with a cotton or rattan (a food grade webbed fabric) liner.
Cover the basket with a clean linen kitchen towel and refrigerate overnight.
Place a 5-quart or larger-sized Dutch oven and lid into the oven, set the oven to 450-degrees, then preheat for 30 minutes.
Carefully flip the dough onto a silicon sling.
Using a bread lame, score the bread by making a crescent-shaped slit, about ¼-inch deep, starting and ending at the center of the dough. NOTE: For a more prominent design, before scoring, sprinkle a light dusting of rice flour over the dough and gently rub it over the mound until evenly coated.
Carefully remove the lid of the Dutch oven and lower the dough into the pot.
Cover, return to the oven and bake for 30 minutes.
Carefully remove the cover and continue baking until the crust is deep golden brown and the bread is cooked through, for 15 minutes more.
Using the tabs on the silicone sling, carefully remove the boule from the Dutch oven and transfer to a cooling rack.
Cool for at least 30 minutes before serving. Serve warm or at room temperature with some good salted butter.
HOW AND WHEN TO ADD INCLUSIONS
I personally prefer a classic sourdough loaf, but that doesn't mean that you have to. Once you’ve mastered the art of making sourdough, feel free to change things up by adding inclusions. You can keep things simple (by adding a single additional ingredient like everything bagel seasoning) or go a little crazy and add multiple inclusions at once (like shredded cheddar, sliced jalapeño and crispy bacon). The options are truly endless, with many people even making sweet variations.
Here are some basic guidelines.
To add inclusions, you’ll want to add them during the final set of stretch and folds. Before each fold, sprinkle the inclusions over the top so that they are evenly distributed into the dough as you go. Do not be tempted to add the inclusions earlier as they can inhibit gluten (which gives the bread its structure) from developing. Also, depending on which inclusions you’re adding, it can actually tear through the dough.
For small inclusions like minced fresh rosemary or everything bagel seasoning, add between 2 to 3 tablespoons to start.
For larger inclusions (like roasted garlic, bacon bites, halved olives, chopped chocolate, etc., add up to 100 grams (or about 1 cup) to start.
Stick to low moisture items at first to get the hang of how they affect your dough before moving onto “wetter” ingredients (like pesto, etc.).
If adding cheese, be sure to shred your own cheese and not use the pre-packaged sort.
These are just general guidelines. The best way to know exactly how much of a flavor to add is by trial and error, so don’t be disappointed if a flavor is too strong or weak the first time you try it out. Either way, the bread will still be delicious.
HOW TO CUT SOURDOUGH
One of my first gigs in food media was with an Italian chef who had a show on The Cooking Channel. Back then, he was the only person I knew who made bread every day. I learned the proper way to cut a boule from him. This is the best way to ensure you do not smash the loaf when slicing.
Make sure you give your bread ample time to cool - at least one hour. As tempting as it’s going to be, if you cut into the loaf too soon, the crumb of the bread may be gummy because of the excess steam that is still trapped.
Using a large serrated knife, cut the bread in half. Flip the exposed interior so that it is face-down on a cutting board. Starting at the “butt” of the bread, cut slices down the loaf. Sourdough is best served immediately as is begins to dry out quickly.
HOW TO STORE SOURDOUGH
I’m a bit of a snob (in case it’s not obvious) and prefer to eat sourdough on the day that it’s baked. However, I do realize that more often than not there’ll be leftovers. Any exposed interior is going to dry out, so always keep it face-down on a cutting board when it’s out for serving. When possible, cut slices off as you need them.
Before storing, make sure the bread has cooled completely and store it in a paper bag for up to two days, or bread bag (like this one) for up to four days.
Alternatively, for toast, you can cut the bread into slices, store in a zip-top bag, being sure to remove as much air as possible, and store in the freezer for up to a month.
If you make multiple loaves at once and want to freeze them for later use, you can do that, too! Simply store the cooled load in an airtight zip-top bag or wrap in foil. When ready to bake, remove the bread from whatever you stored it in, quickly run it under cold water, then place it directly onto an oven rack in a 350-degree oven until crispy and warmed throughout, about 20 minutes.
MORE RECIPES…
Find yourself with an extra loaf of sourdough? (Hey, it happens!) Here are a few of my favorite recipes that make good use of it…
Panzanella Caprese Salad - grab the recipe HERE!
Cheeseburger Pull-Apart Bread - grab the recipe HERE!
Mortadella & Artichoke Tapenade Panino - grab the recipe HERE!