Flour, Water, Magic! A guide to sourdough for beginners

Welcome to the world of sourdough!

This beginner-friendly class will guide you through the essential steps of creating, maintaining, and baking with sourdough starter. Whether you're brand new to sourdough or looking to up your sourdough game, this guide will be a companion on the journey.


Section 1: What is Sourdough?

Sourdough is a natural fermentation process that replaces commercial yeast in baked goods. It relies on wild yeast and lactic acid bacteria naturally present in flour and the environment to create a flavorful, nutritious bread. Unlike commercial yeast, which is isolated and cultivated for rapid and predictable rising, sourdough fermentation develops more complex flavors and improves digestibility.

Sourdough vs. Commercial Yeast

Wild Yeast: Naturally occurring microorganisms that slowly ferment flour and water.
Commercial Yeast: A single strain of yeast cultivated for fast fermentation and consistent results.

Key Differences:
Sourdough takes longer to rise but enhances flavor and nutrition.
Commercial yeast works quickly but lacks the depth of taste and health benefits.

Click here to explore more about wild yeast and its benefits.

Section 2: Hands-On Experience: Creating & Maintaining a Starter

A sourdough starter is a living culture made by mixing flour and water and allowing natural fermentation to take place over time.

Note for those in class in-person: Take your newly created starters home, transfer to a jar and continue following the instructions until you have a happy, healthy starter!

Maintaining a Starter 

Students have been provided with a mature starter to feed in class and take home. It will grow and be ready to bake with when it doubles (likely within hours or at the very least the following morning). Continue daily feeding at home to maintain a ripe starter.

Feeding a Starter

20 g Ripe starter

30 g Rye Flour

70 g Unbleached all-purpose flour

100 g Warm water

Note: Any flour can actually be used, this is just one of many options. Some flours will result in slower growth.

If you love sourdough but not the sour - check out these easy ways to reduce the level of sour in your sourdough!

Feeding Schedule: Maintain with regular feedings to keep it active. 

Ratios: A common feeding ratio is 1:1:1 (always listed as starter, flour, water by weight). However, many feel that the 1:1:1 ratio is not enough to strengthen the starter. There are many, many options for feeding ratios - This is mine: 20 g of active starter in a clean jar, add 30 g rye flour and 70 g of unbleached all purpose flour, 100 g warm water. But note that any flour can be used. Some may result in slower growth.

Environment: Ideal temperatures range between 70-75°F (21-24°C).

Signs of a Healthy Starter: Bubbles, a tangy smell, and doubling in size after feeding.

We are working with a recipe from 

The Perfect Loaf for The Simplest Sourdough

1100 g All-purpose flour (100 g is used for levain)
760 g Water (100 g is used for levain)
20 g Sea salt
20 g Ripe starter (used for levain)


Evening - levain
100 g All-purpose flour
100 g Water
20 g Ripe starter
Mix in a jar and let sit in warm area overnight


Next day - Autolyse
1000 g All-purpose flour
600 g Warm water (reserve 60 for later optional addition)
Mix well with hands until all flour is absorbed
Allow to rest (covered) in warm place for 30 minutes


Mix Dough
Add levain to dough
20 g salt


Mix ingredients together, pinching and mixing well. Add reserve 60 g water if the dough appears dry. Dough will be "shaggy"

 
The water will also be used to wet your hands for the stretch & folds, so don't worry about it if you don't need to add it. I have discovered the dough turns out much better when I don't add the remaining 60 g.


(Mixing by hand, this will likely take 4-6 minutes. It will take a little less if using a stand mixer. The dough will initially be very wet, keeping mixing and it will absorb the water and become that shaggy dough.)


When the dough comes together, transfer to a container for bulk fermentation.
(You can take the dough's temperature at this point; it should be around 78 degrees)
This is an optional step! You do not have to take its temperature


Cover and rest on counter in warm area for 30 minutes


Stretch & folds
After 30 minutes do the first set of stretch & folds
60 minutes the second set of stretch & folds
30 minutes the third and final set of stretch & folds


Leave covered in a warm area for and additional 4 hours
(Bulk fermentation)


Pre-shape & Bench Rest
Divide dough into two pieces.
Loosely shape into two piles.
Allow to rest for 30 minutes (Bench rest)


On a lightly floured surface, fold and shape each into a tight boule. Place the smooth side down in a lightly floured banneton or bowl with tea towel lightly dusted with flour.


Cold retardation
Cover with plastic and refrigerate overnight. *Skip if you prefer a milder level of sour.

Score & Bake

Next day
Preheat a Dutch Oven with a lid on in the oven at 450 degrees for 45 minutes.
Remove dough from the refrigerator, place gently on a silicone sling or parchment paper. Lightly dust with flour. Score and carefully place directly into the Dutch Oven. Bake with lid on for 20 minutes. Remove lid and bake for an additional 30-35 minutes.

(Stoves differ and I have discovered that my bread is done baking around 25 minutes. Know your stove and adjust bake times accordingly)

Section 3: Hands-On-Experience: Preparing & Mixing Dough

Understanding Levain
Levain is a portion of starter mixed with fresh flour and water, prepared in advance to boost fermentation. 

(For the purposes of class, the levain was prepared the evening before by the instructor)

Students have been provided with ingredients for this section.

 
Autolyse: The First Step in Mixing Autolyse is a rest period after flour and water are mixed but before adding levain and salt. It allows enzymes to break down proteins, improving dough extensibility.

Autolyse for this recipe is 30 minutes.

Mixing the Dough: Incorporating Levain, autolyse, and salt
Mix the levain into the autolysed dough.
Add salt, working the dough to decide whether the additional (60 g) water is necessary.
Mix by hand or using a stand mixer like a KitchenAid.
The dough should be soft and shaggy.

Section 4: Stretch & Folds, Bulk Fermentation

Stretch & Folds
A gentle technique to strengthen gluten without kneading.
Performed at intervals during bulk fermentation.

Click here for more information about various methods of dough development

Bulk Fermentation
The first long rise of the dough.
Takes several hours, allowing flavors and texture to develop.
The dough should increase in volume and become elastic.

Section 5: Dividing, Bench Rest & Shaping, Cold Retardation

Dividing the Dough
Scale the dough into equal portions.

Bench Rest
Let dough relax for 30 minutes to make shaping easier.

Shape into boules or batards
Place in bannetons for support.
Refrigerate overnight to develop flavor and structure.
Alternative: Dough can be baked the same day, but cold retardation enhances texture and taste.

Section 6: Baking Methods & Techniques

Preparing for Baking
Preheat the oven 450 degrees and baking vessel (Dutch oven, baking steel, stone, or loaf pans).
Remove dough from the refrigerator.
Dust with flour and score the top.

Baking Methods
Dutch Oven: Traps steam for better crust.
Open Bake: Uses steam trays to mimic bakery conditions.
Baking Steel/Stones: Helps with even heat distribution.
Loaf Pans with a Second Pan: An alternative steam-trapping method.

Section 7: Storing & Enjoying Your Bread

Storing for Freshness
Keep at room temperature in a paper or linen bag.
Avoid plastic bags, as they make the crust soft.
Sourdough lasts longer than store-bought bread due to its natural fermentation.

Reheating Methods
Refresh in the oven at 350°F for 10 minutes. Lightly mist with water before placing in oven. You might want to create a tent with aluminum foil. An air fryer works well too!
Toast slices for a crispy texture.

This guide serves as a foundation for your sourdough journey. Click on the links throughout for deep dives into each section. Happy baking!