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Greater

Sourdough From Scratch

i baked two loaves, one with foil and one without, to experiment.

Ingredients

  • 500 g flour (of choice (i used organic wholemeal spelt))
  • salt
  • water
  • oil (olive or avocado oil)
  • starter
  • 2 tbsp flour (Day 1: flour for starter)
  • 2 tbsp water (Day 1: water for starter)
  • 1 tbsp flour (Days 2–7: flour feeding)
  • 1 tbsp water (Days 2–7: water feeding)
  • Remaining flour (Remaining flour from the 500 g bag)
  • 1 ½ tsp salt
  • 1 cup water
  • 1 cup water (for mixing in step 2)

Directions

  1. 1

    Make a starter over 7 days

  2. 2

    Day 1: 2 tbsp flour + 2 tbsp water in a jar mixed

  3. 3

    Days 2–7: Mix in 1 tbsp flour + 1 tbsp water feeding it daily

  4. 4

    Ready when bubbly + tangy

  5. 5

    In a bowl mix:

  6. 6

    Remaining flour from the 500 g bag

  7. 7

    1 & ½ tsp salt

  8. 8

    All the starter from the jar

  9. 9

    1 cup of water

  10. 10

    Knead then rest for 30 min

  11. 11

    Add 2 tbsp oil then stretch & fold

  12. 12

    Bulk ferment and let it rest in bowl a 4–6 hrs or overnight fridge

  13. 13

    Bake

  14. 14

    230°C Dutch oven or put a tray of water at the bottom of the oven for steam (this is what I did)

  15. 15

    20 min covered

  16. 16

    20–25 min uncovered

  17. 17

    Best formula I discovered

  18. 18

    Cool, slice, store, enjoy