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Sour Dough

Sour dough doesn't have to be complicated. Our simple recipe makes the process so easy you'll want to use it as your go to bread recipe.
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Ingredients
  

  • 1000 g flour
  • 750 g water
  • 200 g starter
  • 20 g salt

Instructions
 

  • Start by combining the flour and the water in your stand mixer. Then add the starter and mix until well combined. Then finally add the salt and mix.
  • After everything is mixed the bread should form into a ball of very sticky dough. If you held it in your hand it should leave a lot of dough behind when you put it down. If it is not very sticky add water a little at a time until it reaches the consistency described above.
  • Remove your mixing bowl to a warm place around 70 to 75 degrees. I put mine close to the heater. It's OK if there is no such place in your home, the bread will still activate it will just take longer.
  • I mix mine every once in a while to help the starter activate. Maybe once an hour. If that isn't possible, it is fine, it will just take a little longer.
  • Once several hours have passed I remove my bread from the mixing bowl and put it into my bread pans. Then cover them and once again put them in a warm place until I'm getting ready to go to bed, when I put them in the fridge.
  • In the morning, take them out of the fridge and let them sit out at room temperature for two hours. Set your oven on 375° when it is time. Cook for one hour turning them when about a half hour has passed.

Notes

As you can see this recipe is not set in stone, bread making rarely is. I encourage you to learn during the process and make adjustments that suit your life, house temperature, and requirements. I like bread shaped bread so that is what I make, but maybe you like the more artisan looking loaf. Do what works best for you. 
Once you get the hang of it and you know what the dough should look like, know that this is a very basic recipe that you can add anything to. I've made cinnamon rolls, and all kinds of additives in this recipe, such as squash, yams, zucchini, or anything else you have laying around and just need to use up. You just need to add enough flour or water to get your bread to the consistency you're used to. I definitely recommend following the recipe a few times until you get the hang of it, but after that you can really add many things. 
Finally please ask any questions, we would love to hear about your successes and failures alike. We want to help if we can. 
Happy baking!