Homemade Sourdough Bread Recipe
I love bread but have stayed away from it only because I just don’t feel good when I eat gluten. I have tried gluten free breads but this recipe is the game changer. To be able to find a delicious bread that doesn’t bother my stomach and that my entire family is enjoying so much has been such a gift. Here is a link to two great articles on sourdough bread, the nutrition facts and some great benefits about sourdough bread https://www.bbcgoodfood.com/howto/guide/health-benefits-sourdough & https://www.bonappetit.com/story/gluten-sensitive-sourdough
I recently shared with a friend that I didn’t know why but I just feel really proud being able to make this bread for my family and my hope is by sharing this with you, you get to feel this way as well! After taking a class learning how to make sourdough bread at home to baking about 20 loaves with a lot of learning along the way I wanted to share what I have learned with you in hopes you can begin to make this at home. This is very basic because I just learned how to make this, so we are not making fancy loaves or overcomplicating this. If you have felt intimidated about trying this, my hope is you no longer feel this way!
Ingredients needed:
1/4 cup of a Start
4 1/2 cups of organic King Arthur flour
1 tablespoon of Redmond salt ( link and discount code below)
2 1/4 cups of room temperature water
First things first you need a Sourdough Starter. I was gifted a starter from a 102 year old Mother at the class I attended, if you do not know anyone that can give you one I shared a link below so you can order it.
Once you have a starter you will turn that into a Mother by feeding it for a few days on your kitchen counter (the starter you order will come with directions), then you will pour 1/4 cup of the Mother into a pint jar, then add 1/4 cup of flour and 1/4 cup of room temperature water. I like to let it sit out for at least 2 hours or longer (you want it to rise, you can use a rubber band to measure it if you are unsure), overnight is fine to.
Then take the start you created and add it to a large bowl. Fill the pint jar you had the start in with two cups of room temperature water then add it to the large mixing bowl along with 1 tablespoon of salt and 4 cups of flour. I scrap the pint jar not leaving a speck behind. I mix it well together with wooden spoon or dutch whisk. Tug and tuck the bread 6-8 times, if it feels like a workout you are doing it right. The more you tug and tuck the dough the spongier and lighter the bread will be. You will know if you didn’t do this enough because your bread will be more dense. Now you’ll get a tea towel damp with water and cover the bowl. Over the next 12 hours you will want to continue you to tug and tuck the bread. The longer your bread ferments the better it will be for you gut. Once the bread has risen and its been 12 hours, its time to bake it. Note: I did notice if our home was to cold because of the air conditioning I needed to move my bowl to our back porch where it was warmer and could rise easier.
Now you will want to grab non toxic parchment paper and line your dutch oven. Place your dough in there and then get your hand wet three times, each time sprinkle your wet hand over your bread. Put the lid on top. Now place it in your cold oven. Set the temperature at 450 degrees and let it bake for 50-60 minutes (it’s all dependent on your oven). I remove the lid, place it hot on my cutting board and let it sit for 30-45 minutes prior to slicing it.
If your bread doesn't look like it should it could be under cooked or you didn't tuck it and tug it enough prior to baking it. So don't give up, okay. Besides the ones I messed up on my family still ate.
You can add in adds ins like spices or herbs. I added cinnamon and that was a hit.
Below are the link to the ingredients and tools I love to use:
Starter: https://amzn.to/465D7RJ
Organic flour: https://amzn.to/48vyWA0
Dutch whisk:
Tea towel flour sacks: https://amzn.to/457ROCv
Bread storage container: https://amzn.to/3PQSTtV
Bread bags to gift loaves: https://amzn.to/3RAxdDF
Redmond Salt (healthy salt): https://glnk.io/oq72y/freshfitkate enter "freshfitkate" for a 15% discount at checkout
Dutch oven: https://amzn.to/3PR4A3G
Non toxic parchment paper: https://amzn.to/455pGj9
I am so stinking excited for you to learn how to make this! When you do please let me know how it turned out and if you share it on your social media please tag me so I can see it!
Enjoy!
XX
Katie
