USA · North America
Sourdough Bread
A living culture you feed daily, rewarded with crust and tang.
sourdough starter breadwild yeast sourdough
The Chemistry in This Bake
Feeding and maintaining a live starter culture over days/weeks — direct parallel to keeping a microbial culture alive through regular subculturing.
Learn the full technique →Ingredients
- Active sourdough starter
- Bread flour
- Whole wheat flour
- Water
- Salt
Method
Feed the starter 8-12 hours ahead so it is active and bubbly at mixing time.
Mix flour, water, starter, and salt; rest 30 minutes, then perform a series of fold-and-rest cycles over 4 hours.
Shape the dough into a tight boule and proof overnight in the refrigerator in a floured basket.
Preheat a Dutch oven to 250 °C for 45 minutes.
Score the loaf and bake covered for 20 minutes, then uncovered for 25 more.
Cool completely on a rack before slicing.