Considering adding 20% more salt for V3 but wanted to see if that was a bad idea. It takes 4 days to make the starter, but there's really not much to it other than 'feeding' the starter once a day for about 10 days. Tangy, chewy sourdough bread is a lot easier to make than you think. I’d add them in between steps 5 and 6. If not, you may just need a little more flour. , These look really good! I’ve decided to try my hand at baking with the confinement here in Portugal. . At this point the dough should appear bubbly on top and wiggle when shaken. Thanks! I finally achieved success with your help. I recently decided I wanted to learn to bake sourdough this fall/winter and checked out several books from the library which seem rather overwhelming. I’d start with 50/50 rye and AP and go up from there! The Best Homemade Dinner Rolls You’ll Ever Eat. It will continue to grow stronger over the next few days too. I know that I missed discarding starter at the next to the last feeding. What else could it be? do you have to send away for the cultured yeast, or can you buy it here somewhere? Is it possible to over-autolyse? Cover the bowl with plastic wrap or place the bowl in a large Ziploc bag and place leave room temperature. I stir this all together very well to be sure everything is incorporated. Our instructions are easy to follow, and complete with a printable checklist and a step by step video. Not sure what a Dutch Oven is … (sorry! Maybe I’m just slow :-) but it’s a little confusing to me. Proofing is when you let bread dough rest after you’ve added yeast so that it rises. I made this sourdough bread today for the first time ever and I cannot believe how good it is! I’ve also made sourdough crackers with left-over starter. Thanks for sharing. Make your starter in a glass container and store in the refrigerator after fermentation has occurred. Hi!! Q: Last night I was about to start the checklist and then realized it would be a 5-hour endeavor and WAY past my bedtime. The magic happens when it’s cooked in an enamel cast-iron pan, which gives it a perfect crispy crust and delicious soft interior. (I started in the evening and just popped the dough into the fridge to proof until tomorrow evening to bake and would rather work in the morning and bake in the evening. it was invaluable. Whether you’re making a grilled panini or a double-decker sandwich, toss aside your white sandwich bread and replace it with beautiful slices of freshly baked sourdough. Thank you for this, and for the very helpful video! This is just for the additional flour. – It’s confusing when to reduce to 400F (at the start or after 17 minutes) Can I make this without a mixer? Marion, The full recipe is here: I’m not sure! You can just double the starter quantities and maintain one :). Made a second loaf, it came out great. Would I need to make any adjustments if I do? I haven’t checked it with the timing in this exact recipe, but I’d expect it to be similar. The Prepared Pantry mixes are made in the USA. Some of those starters still exist in the same families, hundreds of years later. I’m very excited to try this. Pour sponge into mixing bowl, add sea salt and sugar. Any idea why it doesn’t grow? Jenna! Question: Would adding 1-2 tsps of cornstarch help *all* bread hold together better for sandwiches? I am a breadbakin’ fool. I have a 3.3lb oval loaf banneton. Where I too had difficulty was with the stickiness. Would a 10×6″ work or do I need larger? Discard all but 1 tablespoon of the starter. I am going to feed my starter in about an hour from now (if the baby will let me!) The Prepared Pantry mixes are made in the USA. We love this recipe! Thank you so much for sharing this. Any advice would be great. Thanks again!! If possible, it would be nice to see, especially for beginners, an update to modify for the starter. The aroma and flavor of the bread are good, but it didn’t fully rise and the crust is tough. i would check it at an hour and if it had cooled way down turn it on for 30-60 seconds again. LOL! Too much flour? So I’ve made two loaves following your recipe so far. I baked it anyway and it tasted great (dense but yummy), but what do you think could have caused that? Thanks again for the best recipe and video ever! Ok I’m going try 18 hrs starting tonight (in process now). Needless to say I am excited and it’s in the fridge right now in a baggie. Thanks. The high hydration allows it to rise in the oven. 5 qt or larger is ideal. This is a great bread for grilled sandwiches. I’m new to sourdough & really love this method. Could it be something with the oven? (More about feeding your starter is at. However, I travel and can’t take cast iron with me. I’ve never tried it, but I don’t think it would be a great substitute. I want my sourdough!!!! I mean for the sourdough bread…I know you can buy regular yeast…lol, I ordered mine online from Cultures For Health. Would it be at the same time the salt is added? I love them with a fresh blueberry syrup and loads of sweet cream butter! Thank you for your quick response. And next time I’ll know better because I marked up my copy of the recipe in REALLY big letters to remind me. Makes the best biscuits & English muffins. I start out by mixing up my sponge. I use the exact measurements for feeding the starter as you so and it looks like yours when I mix it. In this recipe, there are multiple steps that involve proofing, some at room temperature and some in a warm area. The flavor won't be overwhelmingly sour in this sourdough loaf, but it is wonderfully flavorful. Subscribe for free weekly recipes & more!