Well, we’re nearing our first month of baking sourdough and it has been so much fun trying new recipes. So we thought we’d share some of them with you!
This recipe was kindly shared with me, along with our starter, from my amazing little sister who is quite the baker! She gives me lots of inspiration and this recipe has become a staple of my weekly meal planning.
We hope you enjoy!
| Ingredients | Instructions |
| – 1/4 – 1/2 cup Sourdough Starter – 1 3/4 cup of warm water – 1.5 tsp salt – 4 cups flour (at any ratio; a mix of whole wheat and/or bread flour work great) | 1. Add your sourdough starter to a medium – large mixing bowl with 1 3/4 cup water. Let sit covered for 30 minutes. 2. Mix your flour and salt in a separate bowl and slowly mix this into your sourdough/water mixture. 3. Blend until a shaggy dough forms. 4. Let sit covered for 30-60 minutes and stretch and fold, then repeat this step 1-2 more times. 5. After you’ve done at least 2 stretch and folds, let the dough bulk rise for 3-8 hours. It will be ready when the dough starts to bubble at the top. 6. After the bulk rise, add to a banneton or floured tea towel in a colander and set in the fridge for 12-18 hours for the fermentation process. |
| Baking Instructions: | |
| 1. Set your dutch oven into your oven and let it preheat to 500ºF for 30 minutes. (I like to score my loaf at about 25 minutes so that it can go straight into the dutch oven). 2. After the 30 minutes, drop the temperature down to 450ºF and then carefully line your dutch oven with parchment paper. 3. Set your dough into the lined dutch oven and bake for 20-25 minutes. 4. After that time, remove the lid and bake for another 20-25 minutes until a nice brown color. 5. Let cool for 30 minutes before slicing and enjoying your loaf! |
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Ravens Ridge Micro Farm 