Homemade Sourdough
Yield: 2 loaves
  • 1 tablespoon of mature sourdough starter
  • 100 plus 900 grams of white flour (bread, or all purpose.) plus more for sprinkling
  • 200 grams whole wheat flour
  • 20 g of sea salt
The Leaven:
  1. The night before you plan to start your bread dough, make your leaven. (which makes the dough rise!)
  2. Combine 1 tablespoon mature sourdough starter with 100 grams of white flour, 100 grams of WW flour, and 200 grams of warm water. Stir together and cover with a kitchen towel.
  3. Let the leaven rise overnight in room temperature.
The Dough:
  1. The next morning, check your leaven to see if it's ready by dropping a small piece into a bowl of warm water and seeing if it floats. If it does- you're ready to go. If not, give it a little more time and try again.
  2. When ready, add 700g of warm water (80F is recommended by Tartine but I have never taken the official temp of my water.) Mix the leaven and water together with your hands.
  3. Add 900 grams of white flour and 100 grams of whole wheat flour and mix together with your hands or a dough spatula until no dry bits remain. Cover with a kitchen towel and let sit for 30-40 minutes.
  4. At this point add 50g additional water and 20 g salt, mixing with your hands until well-combined and slippery.
Turning the dough:
  1. At this point you begin a series of "turns" 30-45 mins apart, that allow the dough to aerate and ferment. To turn the dough wet your hands and lift the dough from underneath, stretching it up and over. Repeat on the other side, and then cover again. This gives the dough structure and helps it hold shape when you bake it.
  2. As the dough ferments and bubbles form, you want to be gentle with this process so to not deflate it.
  3. Continue this for 3-4 hours or until the dough surface seems smooth and aerated. (This step is called the "bulk fermentation," )
Forming the dough/bench rest:
  1. Turn the dough onto a lightly floured counter top and divide equally in half.
  2. Using as little flour as possible, and a gentle touch, pull the edges of the dough gently over, stretching it bit from all sides to form a round shape. (This phase is slightly difficult to describe, I'll try to make a video of it at some point!) Flip the dough so the smooth side is on top and the tucked in side pieces are under.
  3. Cover the rounds once again with the towel and let rest for 20-30 minutes.
  4. After the bench rest, form the dough into a nice round one more time by flipping the dough over, lightly stretching and pulling the edges into the middle, and flipping it back right side up. The dough is now ready to place inside a floured, towel-lined bowl or basket for an overnight fridge fermentation.
  5. Make sure to generously flour the clean towel that you use to line your bowl, even on the top of the dough. Cover and chill until the next morning.
  1. When you're ready to bake, preheat the oven to 500F with your cast iron or covered baking pan inside. Preheat the baking dish for 20 minutes.
  2. A few minutes before the 20 mins is up, take one of your dough rounds out of the fridge and turn out of the floured bowl or basket. Use a sharp knife or razor blade to score your loaf (One slash in the middle is fine for starts, until you decide to get fancy,)
  3. Carefully remove the dutch oven from the oven, and carefully place the dough inside. (I like to place it on parchment and drop the whole thing in.
  4. Reduce heat to 475F. Bake for 20 minutes covered, and then remove the cover for an additional 15-20 minutes or until bread is your desired level of golden. (I like mine pretty dark.)
  5. Repeat with second loaf.
  6. Cool loaves on a wire rack for a little bit before slicing and devouring. (Ideally with some salted European butter!)
Recipe by The Baker Chick at https://www.thebakerchick.com/the-sourdough-post/