Artisan sourdough loaf how to#
Artisan sourdough loaf trial#

dehydrated sourdough starter (you only need to buy this once).

Tools I UseĬlick the following links to be taken to my favorites I use every time I bake! Grab the starter I purchased online HERE. I loved knowing that I was rehydrating a super strong starter so I wouldn’t have to question whether or not it was truly ready to bake with.

It really is super simple, just follow the instructions to “feed” the starter with flour and water each day. The process requires a food scale, jar, flour, and water, and 4-5 days of time before you’re ready to bake with the starter. I purchased one from Ballerina Farm’s online shop and it shipped super quick and came with very easy to follow step-by-step instructions for rehydrating.

Artisan sourdough loaf trial#

I’ve heard from many having lots of trial & error with this and it sounded complicated, so I decided to start with an already established starter that had been dehydrated. There are several recipes and guides online for starting your own sourdough starter from scratch. It is a leavening agent that uses naturally occurring yeasts and bacteria to make baked goods rise. Sourdough starter is simply a mix of flour and water that is fermented.

Artisan sourdough loaf how to#

Takes patience but it’s produced our favorite loaves to date! How to Get Started with a Sourdough “Starter” Once you get to the refrigerated step in the process, you can leave your dough to “long ferment” for up to 24 additional hours. NOTE: longer bread fermentations have been shown to make the bread even lower in gluten, easier to digest, and give more of that “sourdough” flavor.

If you’ve been interested at all, I say go for it! LONG FERMENTATION

I also just love the process, and the satisfaction of making something we would typically buy on a shelf. I’d recommend doing more research on this – there is so much out there!īut homemade sourdough has been wonderful for our family, and beats the cost and ingredients of even the best gluten free bread options in-store. Many who are gluten sensitive do great with sourdough when it’s prepared properly. The fermentation process helps break down the gluten in the flour, and allows for an easier to digest bread. While we choose to eat mostly gluten free day to day, properly fermented and prepared sourdough has been a welcome addition to our diet as we all tolerate it so well. I’ll also cover how to “get started” with an active starter, how to store your bread, and will link to all of my favorite basic tools and supplies that I have come to love. Get ready for a simple sourdough artisan loaf recipe, plus my time stamped baking schedule to follow for perfect loaves every time.