Sourdough for Newbies

Actually, we’ve got essentially the most scrumptious publish for you as we speak. Katie, Lauryn and Michael’s Government Assistant is right here to share the sourdough recipe she bakes for the Bossticks WEEKLY. Lauryn is obsessed. Everyone seems to be.

Katie is such a whiz within the kitchen (and the workplace) and should you observe her on IG or learn her weblog publish on peach habanero salsa, effectively, then you definately already know this.


Sourdough for Newbies

Hello! You’ve seen my sourdough on Lauryn’s tales and on our Tiktok, however I’m right here to provide the complete deets on the approach and recipe that I’m obsessive about.

It’s a fairly first rate newbie recipe, however simply know it’s going to take some observe to excellent. Right here’s the unique recipe that I began with and stick with about 80% now that I’ve gotten comfy with the method. My edits to this recipe are solely so as to add 100g of sourdough starter as a substitute of 50g, and up the bread flour to 520g to account for the additional starter. It additionally makes a barely bigger loaf too, which no one complains about lol. 

Earlier than we get any additional, let’s discuss SOURDOUGH STARTER. That is the origin of all the course of. You should purchase a sourdough starter from plenty of bread retailers or at a farmer’s market (The Sourdough Project in Austin is the place I acquired mine).

That is an energetic, residing, respiration “pet” that can make your loaf bubbly, ethereal and have that distinct taste of sourdough that all of us love. It consists of water and all-purpose flour, that’s IT. To begin your individual starter, it takes many days of “feeding” which is including extra flour and water repeatedly till you see bubbles and many enjoyable exercise – you’ll know once you see it. Right here’s the how-to on creating your individual and sustaining it so its ALIVE and ACTIVE to create the right sourdough loaf.

Subsequent essential half is to deal with the vessel you select to bake your dough in. I’ve an excellent cute bougie dutch oven that my besties, Alston and Oscar, purchased me as a present. Utilizing a forged iron dutch oven permits for optimum heating above 400F levels and the power to retain that warmth throughout the baking course of. A loaf must be steamed first, and this occurs by beginning it with the lid ON, then eradicating the lid to get that crunchy and golden brown crust you see on all of the prettiest sourdough loaves. You should use any form of deep dutch oven with a lid, here’s one other one which’s inexpensive as a great place to begin.

Baking is a science. I want I might’ve paid extra consideration in chemistry to be sincere as a result of bread actually is all about the appropriate ratios and temperatures of all of your components and time to ferment and rise. I might get reaaaallly within the weeds with some nerdy bread information, however that is the simplest strategy to clarify the method. You add a leavening agent (sourdough starter and even packets of yeast if you’re actually wanting a straightforward path to a loaf) to flour and water, season it with salt, let all of it acclimate to one another via time in a barely heat setting, and bake it. 

Earlier than we get into the step-by-step, listed here are another objects you would possibly want when you fall in love with the method, however actually all you want is a dutch oven and a sourdough starter.

Food scale to measure in grams as a substitute of utilizing measuring cups

Bread razor to attain (reduce) the dough earlier than baking

Bread baskets that don’t stick with the dough 

Parchment paper to make a straightforward journey out of your bowl to your dutch oven

Alright – you’ve acquired your supplies and your energetic sourdough starter, let’s get to creating some scrumptious sourdough.

*QUICK HACK* To rapidly ensure that your sourdough starter is able to rock, get a glass of water, take a small scoop of your starter, and plop it into the water. If if floats, you’re good to proceed. If it sinks, it is advisable to preserve feeding your starter and do this check once more later.


  1. Add 350g (about 1 ⅓ cups + 2 tablespoons) of water to a giant bowl
  2. Add 100g (about 1/2 cup) of your energetic sourdough starter to the bowl with the water, stir till it dissolves. The water can be white and bubbly.
  3. Add 520g (about 4 cups + 3 tablespoons) of bread flour and 10g of sea salt (about 2 teaspoons) to the water/starter combination.
  4. Combine till a shaggy dough kinds right into a tough ball, and let it sit for 1 hour at room temp, coated with a kitchen towel.
  5. Take away the towel and start a collection of stretch and folds (pulling one aspect of the ball up, and fold it over the dough ball, quarter flip the bowl, repeat – till you’ve gone all the best way across the dough ball – about 4 folds whole). Cowl with a towel once more and let it sit for 30min at room temp.
  6. Repeat step 5, then let dough sit at room temp, coated with a towel, for 8-10 hours to do it’s bulk ferment.
  7. Dough ought to look barely larger and fluffier than once you noticed it final, woo! Dump it the wrong way up onto a floured floor and start to form it right into a spherical loaf. Pull the dough in the direction of you from the underside to create a decent “pores and skin” throughout the highest of the loaf. Do that about 10 occasions, or till the dough begins to carry its form.
  8. Place your dough onto a sheet of parchment paper, and pop it again into your bowl, coated with a towel, at room temp, for 1-2 hours.
  9. At in regards to the 1 hour mark, set your oven to 450F and place your dutch oven with lid into the oven to preheat as effectively. 
  10. When the oven reaches temp, CAREFULLY take away the VERY HOT dutch oven from the oven and onto a heat-protected floor. Make a slit within the prime of the dough a few 1/2″ deep and throughout the size of your dough ball. Use the parchment paper to sling it from the bowl to the new dutch oven. Return the lid to the dutch oven and CAREFULLY place it again within the oven for 20min.
  11. Take away the lid and proceed baking for 20-25min or till it’s golden brown and crackly. 
  12. Take away the entire dutch oven from the oven (VERY HOT BE CAREFUL PLEASE!) and let loaf cool for two hours, that is the toughest half lol.
  13. Slice & serve up with some grass-fed salted butter (the most effective IMO). You’ll be able to retailer this in a bread field or wrapped in butcher paper for 3-5 days, should you haven’t devoured it faster than that. However I guess you’ll.

*You should definitely try the unique recipe for a more visual step by step guide should you want it.

Breadmaking is plenty of trial and error. You’ll be taught the quirks of the method and develop your individual strategies, however belief the method right here and get your palms soiled with this recipe. I find it irresistible. Lauryn loves it, Zaza and Michael find it irresistible – who doesn’t love sourdough!? Attempt it and tag me in your loaf pics! @HANGRYHOBSON on Instagram. 

x Joyful Baking!


Tell us should you attempt it out. What’s higher than a heat peice of recent sourdough with a giant slab of butter. Yum.

x, The Skinny Confidential staff

+ try this publish for wholesome Mediterranean recipes.

++ make Lauryn’s Erewhon pink drink at house.