Sourdough bread baking

{{whyLabel}}: Sourdough baking requires precision by weight (grams) rather than volume (cups) to ensure consistent hydration and fermentation.

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• Select a scale with at least 1g precision (0.1g is better for salt).
• Ensure it has a 'Tare' function to zero out the weight of your jars.
• Look for a model with a flat, easy-to-clean surface.

{{doneWhenLabel}}: You have a working digital scale ready on your counter.

{{whyLabel}}: You need a clear container to observe bubbles and growth, and gas must be able to escape to prevent the jar from breaking.

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• Get two wide-mouth glass jars (approx. 500ml to 1L capacity).
• Use jars with straight sides to make stirring and cleaning easier.
• Avoid airtight seals; simply rest the lid on top or use a cloth with a rubber band.

{{doneWhenLabel}}: Two clean glass jars are prepared for the starter.

{{whyLabel}}: Whole rye flour contains more nutrients and wild yeast to jumpstart the starter, while bread flour provides the strength needed for the final loaf.

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• Buy 'Unbleached Bread Flour' (high protein, approx. 12-13%).
• Buy 'Whole Rye' or 'Whole Wheat' flour for the initial starter phase.
• Avoid 'Bleached' flour as the chemicals can inhibit wild yeast growth.

{{doneWhenLabel}}: You have at least 1kg of bread flour and 500g of rye flour.

{{whyLabel}}: This first step introduces the wild yeast from the rye flour to water to begin the fermentation process.

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• Mix 50g of whole rye flour and 50g of filtered water (room temp) in a jar.
• Stir vigorously until no dry flour remains.
• Mark the starting level with a rubber band around the jar.

{{doneWhenLabel}}: A thick, pasty mixture is sitting in the jar at room temperature.

{{whyLabel}}: The culture needs time to allow the first bacteria to settle; early bubbles are often just 'false' activity from non-yeast bacteria.

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• Do not add anything today.
• Simply stir the mixture once to aerate it.
• Look for small bubbles or a slight change in smell (it might smell unpleasant initially).

{{doneWhenLabel}}: The starter has rested for 24 hours and been stirred once.

{{whyLabel}}: Discarding part of the starter prevents it from becoming too acidic and ensures the yeast has fresh food to consume.

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• Discard all but 50g of the starter.
• Add 50g of unbleached bread flour and 50g of filtered water.
• Stir well and mark the level with a rubber band.

{{doneWhenLabel}}: The jar contains 150g of fresh mixture.

{{whyLabel}}: Consistency builds the strength of the yeast colony until it can reliably double in size within a few hours.

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• Every 24 hours: Discard all but 50g of starter.
• Feed with 50g bread flour and 50g water (1:1:1 ratio).
• Note the time it takes to reach its peak height.

{{doneWhenLabel}}: You have completed three consecutive days of feedings.

{{whyLabel}}: This test determines if the starter has enough trapped CO2 to lift a loaf of bread.

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• Wait until the starter is at its peak (doubled in size).
• Drop a small teaspoon of starter into a glass of room-temp water.
• If it floats, it is ready to bake. If it sinks, continue daily feedings for 2-3 more days.

{{doneWhenLabel}}: The starter successfully floats in water.

{{whyLabel}}: Cold temperatures slow down the yeast's metabolism, allowing you to feed it only once a week instead of daily.

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• Feed the starter a 1:2:2 ratio (e.g., 20g starter, 40g flour, 40g water).
• Let it sit at room temperature for 1-2 hours to kickstart activity.
• Seal the lid (loosely) and place it in the back of the fridge.

{{doneWhenLabel}}: The starter is safely stored in the refrigerator.

{{whyLabel}}: Even in the fridge, the yeast eventually runs out of food and produces 'hooch' (a dark liquid layer).

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• Once a week, take the starter out and discard the hooch if present.
• Discard most of the starter and feed it 1:2:2.
• If you plan to bake, take it out 24 hours early and feed it twice at room temperature.

{{doneWhenLabel}}: A recurring calendar reminder is set for weekly maintenance.

{{whyLabel}}: A levain is a fresh 'off-shoot' of your starter specifically scaled for the recipe to ensure maximum leavening power.

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• Mix 25g active starter, 50g bread flour, and 50g water.
• Let it sit overnight (8-12 hours) until bubbly and doubled.
• This ensures you don't use up your entire 'mother' starter.

{{doneWhenLabel}}: You have a bubbly, active levain ready in the morning.

{{whyLabel}}: Mixing flour and water first allows the flour to fully hydrate and enzymes to begin breaking down starches before adding salt.

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• Mix 350g warm water and 500g bread flour in a large bowl.
• Stir until a shaggy mass forms with no dry flour.
• Cover and let rest for 30-60 minutes.

{{doneWhenLabel}}: The dough has rested and feels more extensible.

{{whyLabel}}: This officially starts the fermentation of the main dough and adds flavor and strength through salt.

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• Add 100g of your active levain and 10g of fine sea salt to the dough.
• Use your fingers to 'dimple' the levain and salt into the dough, then squeeze/fold until fully combined.
• The dough will feel slippery but will come together.

{{doneWhenLabel}}: The levain and salt are fully integrated into a cohesive dough.

{{whyLabel}}: Sourdough uses gentle folds instead of kneading to build gluten structure without deflating the air bubbles.

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• Every 30 minutes for 2 hours (4 sets total): Reach under one side of the dough, pull it up, and fold it over the top.
• Rotate the bowl 90 degrees and repeat 4 times per set.
• Keep the dough covered between sets in a warm spot (approx. 24-26°C).

{{doneWhenLabel}}: You have completed 4 sets of folds and the dough feels strong and elastic.

{{whyLabel}}: Shaping creates surface tension so the bread expands upward rather than outward; cold proofing develops deep flavor.

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• Gently tip dough onto a floured surface and fold edges into the center to form a ball (boule).
• Place upside down in a floured proofing basket (banneton) or a bowl lined with a floured tea towel.
• Cover and place in the fridge for 12-15 hours.

{{doneWhenLabel}}: The shaped dough is resting in the refrigerator.

{{whyLabel}}: A Dutch oven traps steam released by the dough, which keeps the crust soft initially for maximum 'oven spring' (rise).

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• Preheat oven to 250°C (480°F) with the Dutch oven inside for 45 minutes.
• Carefully flip dough onto parchment paper, score a 1cm deep slash with a razor, and lower into the pot.
• Bake 20 mins with lid on, then 20-25 mins with lid off at 220°C (430°F) until dark golden brown.

{{doneWhenLabel}}: The bread is baked and sounds hollow when tapped on the bottom.