Sourdough for Starters Recipe

Words by Emily Schuermann / Photos by Rachel Waters

The Starter

INGREDIENTS

25 grams active starter

100 grams 85-90°F water

125 grams bread flour (or high protein, unbleached flour)

METHOD

To feed the starter, combine all ingredients in a 32-ounce glass jar (I prefer a Weck jar). Rest the lid on the jar without sealing it closed. Use a rubber band to mark the beginning level of the starter. When the starter is healthy, it should be bubbly and smell pleasantly sour. Once the starter has doubled in volume, usually requiring 4-6 hours, it’s ready to be used for dough. 

The Bread

METHOD 

To bake the bread, place a 5 quart Dutch oven into your oven and preheat to 550°F.  

1. SCORE: Meanwhile, cut a piece of parchment paper to fit your pot (or use a fitted baking mat). Once the oven has preheated, turn the proofed sourdough out onto the parchment paper (making sure to place the seam side down). Using a bread lame or the tip of a knife, score the dough with a simple “C” or “X” or however you wish. 

2. BAKE: Remove the preheated Dutch oven from the oven, place the dough into the pot and cover with the lid. Return to the oven, lower the temperature to 450°F and bake for 30 minutes. After 30 minutes, remove the lid, lower the temperature to 400°F and bake for 10-15 additional minutes. Cool on a wire rack for 1 hour before slicing.

The Dough

Makes 1 boule

INGREDIENTS

100 grams active starter 

375 grams 85-90°F water

500 grams flour

9 to 12 grams Celtic or gray sea salt

Rice flour for dusting

METHOD

1. MAKE THE DOUGH: Combine all ingredients in a plastic 2 to 4 liter lidded container, mixing until the dough reaches a shaggy consistency. Cover and allow it to rest for 30 minutes. 

2. STRETCH AND FOLD: After 30 minutes, (while the dough remains in the container) grab and pull up to the center each of the four corners of the dough (totaling no more than 4 to 5 pulls). Cover and repeat this process every 30 minutes for a total of 4 times.

3. FIRST RISE: While covered in the same container, allow the dough to rest at room temperature for 8 to 10 hours or until it has doubled in volume, is bubbly and jiggles when gently shaken.

4. SHAPING: Gently remove the dough from the container and place it onto a lightly floured surface. Form it into a rectangle by gently pulling the edges but DO NOT pat or roll or press the dough. Then, gently fold the 4 corners onto themselves as if you’re swaddling a baby. Turn the dough over so that the seam side is facing down. Using your hands and moving in a sideways “C” motion, gently pull the dough toward yourself as you form it into a round. Repeat this motion 5-8 times to create tension.

5. REST: Turn the dough seam-side-up, cover and allow to rest for 30 minutes at room temperature. While the dough is resting, line a proofing basket with a flour sack towel and dust with rice flour. After the resting is complete, use a bench scraper to place the dough seam side up in the lined basket.

6. PROOF: Cover the dough with a flour sack towel and/or a loose plastic bag and refrigerate for 1 to 48 hours (as your preference and schedule allows).