In that, you suggest preheating the oven to 250C if it will go that high, reducing to 180 when the bread is in the oven. I’ve just started a total white flour “starter” as my son is not keen on rye and wholemeal flours. I just wish I could post a photo. This will help you with your classic sourdough recipe. Repeat this process for 7 days, and you have your sourdough start! Hi Vanessa ! Copyright © Spectacular results first try. If you're sure your starter is healthy and vigorous, and you don't mind potentially extending somewhat the rise times listed above, use 1 teaspoon yeast. I am about to bake my first loaf after having bought a starter on the internet. My local shop is a coop and I just used their branded flour as I didn’t have another choice. I would like to find a fairly simple recipe, like the one above, as I hope to make sourdough bread a regular part of my life. Your basic recipe on the website suggests 220C initially. I’m making one again, so I’m so glad that I went through these comments to find this one. Let’s hope this time it turns out beautiful! I am confused by the baking timings however. You can use a fresh container each day. Learn to bake this sourdough on our online course. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. I love, and am inspired by, your Instagram posts. x, Well you made it so simple! Love French, Italian and Greek breads. I seem to remember that it produced a great family sourdough loaf. It will look similar to a sponge, like the picture below, with all of those nice bubbles after the massive hours. I found it hard to slice, so I’m wrapping it in a tea towel and will try again tomorrow. Hi Kaitlyn, I would use the recipe amount: 25g sourdough starter, 100g rye flour and 100g water. Yes just bring it together very well so all the flour has met with water. I have an Everhot range oven (storage heat) so it is not possible to turn down the temperature easily. Hi, a question from a completely new baker. Thanks for your help! yes it should be fine, but refresh your starter 3 hours before you make your leaven. Thank you so much Vanessa! Thanks! Cover, and let rest at room temperature for 4 hours. I want to start experimenting with other recipes but I have been a bit afraid, I know silly, but I’m starting to get a little bit more confident. Your easy to follow receipe made the whole process very easy. What is the recipe for the sourdough starter?! It needs to rise by about 50% – try starting a but earlier in the day if you are not having the time to let it rise. When you refresh you just use a spoon, the rest is discard, so perhaps keep this in another opt unit you are ready to use it. Most domestic ovens don’t go much above that. Thanks for the great resource. With reference to the excess starter that accumulates every day, should I keep this in the fridge or leave it on the counter with the starter? Broadly speaking, the yeast produces gas (carbon dioxide) which leavens the dough, and the lactic acid bacteria produce lactic acid, which contributes flavor in the form of sourness. I have just made a loaf from you basic recipe and it has to be the best one I’ve ever made! If so do I need to adjust anything to work with a rye starter? Hope that helps. You can make sourdough in the bread maker. Thank you. How long roughly does it take for the sourdough to get 50% bigger before putting it into the fridge? Can we bake sourdough without proving overnight? Try to do this at the same time every day. You will also find that longer slower overnight fermentation will help make your sourdough more digestible. Costco Natural & Organic Price List Update, Complete List of Healthier-for-You Recipes, Starting a Blog? Glad you have been making wonderful bread! I want to try this recipe nut I have a 100% hydration starter with equal. I found the dough did not rise in the fridge and I kept it at room temp for several hours after that when it did rise. I look forward to more sour dough adventures and thank you once again for your web site and enthusiasm. Pop all the ingredients in the maker and mix. Thanks to your recipe I am now making very nice sourdough bread, which both looks and tastes good. 25g starter plus 40 g water plus 40g flour 8-10 h (on page with boule recipe) but every one has different ovens so use your judgement too. Can you point me in the direction of yours please? I dusted the bannaton very well with the Soffiat 00 flour and the dough dropped out quite easily. I have one concern: the bake times. Thank you. I’ve moved from baking in a Le Creuset to a cloche but I was wondering where in the process I might be going wrong / what I can do to get a better shaped loaf? Find what you need in our sourdough baking guide. Thank you x. Hi, thanks for this recipe, it’s my first sourdough and going well. Check Out Our Blogging Resources, which is the flour and water together: read above, two cups of flour + more for the well-floured surface. Also, I prefer the taste of rye and spelt flours, would I need to adjust anything for those? You could try cereal & use milled porridge oats in place of whole grain flour. But more than that I teach people to understand sourdough.