The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Need advice for Newbie baker

hreik's picture

Need advice for Newbie baker

Thank you all for advising me about the right bread with which to start my son's baking life.  He's been doing Lahey's no-kead for a while and likes it.  He was home recently and likes my sourdough loaves more.
I am wondering what the first sd loaf should be for him to try.   The two which I think might be best would be either Vermont SD (or Norwich SD, my preference for starter ease (100%)), or Trevor's 65%. 

Any thoughts? Advice?

Thanks in advance


Lechem's picture
Lechem (not verified)

Two great recipes. Another one which I like because it's tasty and very clearly explained is this one

Step by step and walks you through the whole process. That's why I advise this for a newbie. 

hreik's picture

Great Idea!!! I'll add that to my list and let him choose.  Much obliged.



Edited to add that your bake today looks lovely.  Can't wait to see the crumb shot.

Danni3ll3's picture

This is a super simple recipe that uses by weight; one part starter, two part water and three parts flour. Salt is calculated as 1.8 to 2 percent of the weight of the flour.

Procedure can also be very simple.

1. Mix flour and water and let sit 30 to 60 minutes.

2. Add the salt and the levain, do a few sets of folds and let rise till double.

3. Preshape into a boule, let sit 15 minutes, shape again so the skin is tight, and 1. either let rise until almost double if you are using white flour, or 85% if using some whole grain; or 2. cover and put in the fridge overnight.

4. Then bake as per his usual method. He will need to watch the time depending on how big his boule is. And if he puts his loaf in the fridge, bake it without warming it up.

Hope this helps.

Edo Bread's picture
Edo Bread

The 1:2:3 is an easy kind of no-fail way to go. Danni asked for the "recipe" for a picture I posted of everyday loaves, and they fall into the 1:2:3. Makes it super easy if you can't really concentrate on your loaves. You don't need anything except to know your beginning starter amount and some simple calculations (often in your head)

hreik's picture

I'd forgotten about 1:2:3.  I did one myself in my early days.  That's 4 to choose from.  Thanks again


dabrownman's picture

the 123 recipe.  The reason is that this recipe is exactly the right hydration to do and learn so many things with.  It is the minimum hydration required  to learn slap and folds, it is high enough hydration to lean to handle a wetter dough, you can add up to 15% whole grains or add ins without changing the formula, you can autolyse it, bulk retard it or use shaped retarding.  It is the formula for a new SD baker to try out all the things they will need to know make any lean bread for the rest pf their lives.

pul's picture

"He was home recently and likes my sourdough loaves more"

To me it is very clear Hester, he should try baking yours :)


hreik's picture

Thank you