When it comes to baking bread, you can’t go wrong with sourdough.
Made from a natural yeast starter, the bread forms when a mixture of flour and water is left out for an extended period of time. The mixture attracts yeast in the environment, causing it to start nibbling on the naturally occurring sugars. This acts like conventionally dried yeast while creating a thick crust, soft interior and delightful tang signature. Let’s be real: you’ll wanna make this bread, stat.
The History of Sourdough
Sourdough has been around for — literally — ages. It’s the oldest form of leavened bread, dating alllll the way back to ancient Egypt. And it was probably discovered by accident: likely, bread dough was left out and microorganisms (the wild yeast), drifted into the mix, according to NPR.
Health Benefits of Sourdough Bread
That special starter yeast contributes to more than just the bread’s flavor and texture. It can provide health advantages not present in other breads, too.
Because of the fermentation, sourdough is good for guy health. It’s also rich in vitamin B as well as thiamin and niacin, which boost your metabolism.
How to Bake Sourdough
1. Make the Starter
Many newbie bread bakers can get a little intimidated by making a sourdough starter, but it really is as simple as leaving out a mixture of flour and water. Make sure you get the consistency right — it should be similar to pancake batter.
Let the mixture sit uncovered in a warm place until you see a few bubbles. At that point, your starter is telling you it’s hungry. Feed it with more water and flour, then cover with a clean towel. Allow the starter to grow while sitting on the counter, feeding it every couple of days until it becomes bubbly and smells sour.
When your starter is light and airy, you’re ready to bake.
2. Knead and Bake
Add ⅔ of your starter to more flour and water until a wet dough is formed. Add a bit of salt and knead the dough. You want a very wet dough as that will produce a soft, airy crumb and a thick, crisp crust.
Pro Tip: Because of the texture of the dough, you’ll need to knead it by banging it on the counter then folding it onto itself.
Once your loaf is kneaded and shaped, you’re ready to bake!
How to Save Your Starter
Keep your sourdough starter refrigerated, feeding it every week or so. You can also leave it on the counter and have fresh bread ASAP.
Feed your ready-made starter by discarding ⅔ of it and adding in more flour and water until it reaches the same consistency. Don’t forget to save and put aside some starter each time you bake a loaf!
Ugh. “Guy health” instead of gut health. Vague instructions. This is another indicator of why I won’t renew when the year is up. So sloppy and useless for beginners! This company is wasting the good will of people who gave them a chance.
Come on, be nice! The t is next to the y. Anyone can make a mistake. You are right on the vague instructions, though. No need to be nasty.
I thought I registered for this class but I can’t find it in my orders. I activated the payment and downloaded the materials. What happened? I also registered for a needle point class…same thing. I don’t remember if I was logged in. That may have been the problem. Can you help me clarify this matter?
No yeast? Weird. Until this gets updated, the Tasty App has an easy to follow recipe. FYI.
Hi, the real sourdough apparently doesn’t have any commercial yeast but a ‘starter’ that creates its own yeast, thus all the benefits from it (from what I’ve researched ) come from this naturally developed yeast.
Craftsy has a great class that I’ve watched several times and finally had the courage to get it done, is quite incredible when you see the ‘starter’ bubbling and alive (just flours,water, molasses). Is a week long process. I saw the recipe on Yum and one has commercial yeast and another one seems to require a starter as well.
The class on Craftsy is called: handmade-sourdough-from-starter-to-baked-loaf.
Sour dough is natural. No yeast.
What actual sourdough recipes with video do you have?
Hi they have https://www.craftsy.com/class/handmade-sourdough-from-starter-to-baked-loaf/ I’ve been doing it and I’m just waiting for the loaves to proof to bake them. It’s a week long process the first time.
sourdough is good for guy health. <- should this say gut instead of guy 😉
this is a pretty vague recipe…with very little information. how much flour and water for starter?
the same amount 50ml water and 50 g flour
Would love to make this but not sure how. You say leave mixture on the counter. What mixture? What amounts? Can greater detail please be provided? That would be wonderful! Thank you.
Can you use whole wheat flour
A video would be helpful
Despite my efforts, I can’t log in. How do I access my classes, when sadly, my details are not being accepted…?
Hello Joshua, sorry to hear that. Please contact customer service: email@example.com
Really good crackers can be made with the starter that is discarded. Combine 1 cup starter, 4 Tbsp room temp butter, 1 cup flour and 2 Tbsp of dried herbs. Form a log, cover with plastic wrap, chill for at least a half hour. Divide dough in half. place parchment paper on 2 baking sheets, generously flour the paper, place dough on parchment. Roll out dough very thinly. Brush with oil, use pizza wheel to cut to desired size, poke each piece with a fork sprinkle on some salt. Repeat on the 2nd sheet pan. bake in 350 oven for 20- 30 minutes. Rotate sheet pan once. When they feel done, break up in to squares, place sheet pan back in the cooling oven. Store in air tight contain after you remove the cooled crackers from oven.I’ve had to stop making because I can”t leave them alone.
Thank you for sharing this recipe. Great I have another great option. I used to give away the discards or making them into flakes to freeze.
This is great to know, I feel bad throwing it away.
Thanks! I’m anxious to try this.
Now that I’ve tried this recipe for the starter discard, I can’t stop making them with various herbs and flavored oils. Giving as gifts. I’ll keep the starter going just to have the discard. Thanks for the recipe!
How much water and flour do you add each time to the starter?
Having struggled with sourdough bread baking during COVID, I think this is way too general for a newbie to be successful. If your marketing intent is to get someone to discover the great cooking classes you should recommend appropriate courses. I am not impressed with this article.
How do I access my class when Craftsy says this isn’t a valid email?
Hello Donna, please contact customer service: Craftsy@program-director.net
Hi Donna, please contact customer service: Craftsy@program-director.net
You really need a more specific dieprections for making a starter and how to glee when you will be able to bake with it.
Correct spelling and checking your message before sending it would help.