Beginner's Sourdough Recipe
 

Here's a basic sourdough bread recipe using US and Metric measurements, along with some tips for success:

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Ingredients

• Active Sourdough Starter: 1/3 cup (90 grams)

• Water: 1 3/4 cups (385 grams)

• Bread Flour: 500 grams (about 4 cups)

• Salt: 1 1/2 teaspoons (8 grams) 

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Instructions

1. Mix the Dough: Combine the starter and water until smooth in a large bowl. 

2. Add Flour and Salt: Gradually add the flour and salt, mixing with a spoon or your hands until a shaggy dough forms. 

3. First Rise: Cover the bowl and let the dough rest at room temperature for 1-2 hours. 

4. Shaping: Gently shape the dough into a loaf or round. 

5. Second Rise: Place the shaped dough in a banneton (or a bowl lined with a cloth) and let it rise in the refrigerator overnight (or for 8-12 hours). 

6. Baking: Preheat your oven with a Dutch oven (or baking stone) inside to 450°F (232°C). 

7. Transfer to Dutch Oven: Carefully transfer the dough to the hot Dutch oven. 

8. Bake: Bake for 20 minutes with the lid on, then remove the lid and bake for another 20-30 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C). 

9. Cool: Let the bread cool completely on a wire rack before slicing and enjoying. 

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Tips for Success

• Active Starter: Ensure your starter is bubbly and active before using it. 

• Weigh Ingredients: Use a kitchen scale to measure ingredients for consistent results. 

• Dough Temperature: Keep the dough at a consistent temperature during fermentation for optimal rise. 

• Steam: Creating steam in the oven during baking helps develop a crispy crust. 

• Patience: Sourdough baking takes time, so be patient and allow for proper fermentation.