Old-time Sourdough Recipe: Unleash Your Inner Baker: A Beginner's Guide to Sourdough Starter (and Bread!)

Welcome to the timeless art of sourdough! It might seem intimidating, but creating your own sourdough starter, using an old sourdough recipe method, is a rewarding and surprisingly simple process. Let's get started!

What is Sourdough Starter?

A sourdough starter is a living culture of wild yeast and bacteria. It's what makes sourdough bread rise and gives it that distinctive tangy flavor.

Creating Your Sourdough Starter (An Old Sourdough Recipe Method):

Ingredients:

• Unbleached all-purpose flour (or whole wheat flour)
• Filtered or spring water (avoid tap water with chlorine)

Day 1: The Beginning

1. In a clean glass jar or container, mix 50 grams of flour with 50 grams of water.
2. Stir well until all the flour is hydrated. The mixture should resemble a thick batter.
3. Cover loosely with a cloth or paper towel and secure with a rubber band.
4. Place the jar in a warm spot (around 70-75°F or 21-24°C).

Day 2: The Waiting Game

• You might not see much activity today. That's perfectly normal. Just let it sit in the warm spot.

Day 3: The First Feeding

1. You might notice small bubbles forming. This is a good sign!
2. Discard half of the starter (50 grams). This is important to prevent it from becoming too large.
3. Add 50 grams of flour and 50 grams of water to the remaining starter.
4. Stir well, cover, and return to the warm spot.

Days 4-7: Regular Feedings

1. Continue to discard half of the starter and feed it with 50 grams of flour and 50 grams of water every 24 hours.
2. You should start to see more activity: bubbles, a rise in volume, and a slightly sour smell.

Days 7-14: Signs of Readiness

1. Your starter should be doubling in size within 4-8 hours after feeding.
2. It should have a pleasant, tangy aroma.
3. When it consistently doubles in size, it's ready to bake with!

Maintaining Your Starter:

• Once your starter is active, you can store it in the refrigerator and feed it once a week.
• Before baking, take it out of the fridge and feed it to reactivate it.

Basic Sourdough Bread Recipe (Using Your Old Sourdough Recipe Starter):

Ingredients:

• 100 grams active sourdough starter
• 350 grams warm water
• 500 grams unbleached bread flour
• 10 grams salt

Instructions:

1. Autolyse: In a large bowl, combine the water and flour. Mix until just combined. Let it rest for 30 minutes. This process helps develop gluten.
2. Add Starter: Add the active starter to the dough and mix well.
3. Add Salt: Add the salt and mix until fully incorporated.
4. Bulk Fermentation: Cover the bowl and let the dough ferment for 4-6 hours, or until it has increased in volume by about 50%. Perform stretch and folds every 30-60 minutes during this time. To perform a stretch and fold, grab an edge of the dough, stretch it up, and fold it over the center. Repeat around the bowl.
5. Shaping: Gently shape the dough into a round or oval.
6. Proofing: Place the shaped dough in a floured banneton or a bowl lined with a floured cloth. Cover and refrigerate overnight (8-12 hours).
7. Baking: Preheat your oven to 450°F (232°C) with a Dutch oven inside.
8. Scoring: Remove the hot Dutch oven, carefully place the dough inside, and score the top with a sharp knife or lame.
9. Bake: Cover and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the crust is golden brown.
10. Cool: Let the bread cool completely on a wire rack before slicing.

Tips for Success:

• Be patient! Sourdough takes time.
• Use a digital kitchen scale for accurate measurements.
• Experiment with different flours and hydration levels.
• Don't be afraid to ask for help from experienced sourdough bakers.

Happy baking with your old sourdough recipe creation!