The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

My First Sourdough Bread

Fence's picture

My First Sourdough Bread

Today I made my first sourdough bread! The starter had been bubbling for almost 11 days now, so I decided to give it a try. At first it didn't rise much. I guess I simply didn't knead it properly in the beginning, but by the time it came out of the oven there was a queue waiting to take a bite out of it. I got the recipe from here.

Here's the loaf when it came out:

And this is the crumb:

My starter is slightly thicker than pancake-batter. Does anyone know any other good recipes that will work with a starter such as mine?



marc's picture

that your starter is actually alive and healthy.

Try taking 45g of the starter. Add 50g of water. Work the two together with a spatula to break of the starter. Add 95g bread flour (KA all-purpose) plus 2 teaspoons of whole wheat flour, or 2 teaspoons stone ground rye flour. Combine and knead until you have a firm ball of dough. Place into a container and cover with plastic wrap. Allow to sit for 8 hours. At least by 4 hours the dough should show activity and if really active should almost be doubled. Definitely by 8 hours, the dough should have doubled in size if not more that doubled. At 12 hours, repeat the same process as needed until you feel the starter is sufficiently active and strong enough to raise bread.

Once you know the starter is healthy, you might want to give the following recipe—found on the fresh loaf— a try.