Sourdough Bread recipe

Ingredients:

For the Sourdough Starter:

• 1/2 cup (120g) whole wheat or rye flour
• 1/2 cup (120g) lukewarm water
• 1/4 cup (60g) active, mature sourdough starter (or you can create your own using the same flour and water for about a week, feeding it daily)

For the Bread:

• 2 1/2 cups (300g) bread flour
• 1 1/2 teaspoons (8g) salt
• 3/4 cup (180g) lukewarm water

Instructions:

Day 1: Preparing the Starter

1. In a glass or plastic container, combine the whole wheat or rye flour, lukewarm water, and your active sourdough starter.
2. Stir until well mixed.
3. Cover the container loosely with a cloth or plastic wrap, leaving room for air to get in. Let it sit at room temperature for 12-24 hours.

Day 2: Feeding the Starter

1. Check your starter. It should have started to bubble and develop a slightly sour smell. If it hasn't, give it more time.
2. Discard half of the starter and then add 1/2 cup (120g) of flour and 1/2 cup (120g) of lukewarm water. Stir well.
3. Cover the container again and let it sit at room temperature for another 12-24 hours.

Day 3: More Feeding

1. Repeat the feeding process from Day 2.
2. Let it sit for another 12-24 hours.

Day 4: The Float Test

1. To check if your starter is ready, drop a small spoonful into a glass of water. If it floats, it's ready. If not, continue the feeding process for another day or two.
2. Once your starter passes the float test, it's ready to use in your bread recipe.

Day 5: Making the Dough

1. In a large mixing bowl, combine 2 1/2 cups of bread flour, 1 1/2 teaspoons of salt, and 3/4 cup of lukewarm water.
2. Add 1 cup (240g) of your active sourdough starter to the bowl.
3. Mix everything until a shaggy dough forms.
4. Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
5. Place the dough back in the bowl, cover it with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until it has roughly doubled in size.

Day 6: Baking the Bread

1. Preheat your oven to 450°F (232°C) with a Dutch oven or a heavy, oven-safe pot with a lid inside.
2. Carefully place your risen dough into the hot Dutch oven.
3. Score the top of the dough with a sharp knife.
4. Cover with the lid and bake for 30 minutes.
5. Remove the lid and bake for an additional 15-20 minutes, or until the bread is golden brown.
6. Remove the bread from the oven and allow it to cool on a wire rack for at least 30 minutes before slicing.

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Enjoy your homemade sourdough bread with your favorite spreads or toppings!

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