Synopsis

Even "Simple" sourdough starter guides tend to be ridiculously complicated.

Description

You don't need special flour, you don't need a complicated feeding schedule.

All you need to do is:

1. Take some dough you already made.
2. Let it go sour.

Items

• Lidded cast iron dutch oven.
• Parchement paper
• Bowl

Ingredients

• 3 cups flour
• 2 tsp salt
• 1 tsp yeast (rapid rise)
• 1 2/3 cups warm water

Make The Dough

1. Mix everyhing to produce a somewhat wet dough.
2. Cover the dough and rest for about 12 hours in a warm place
3. Put lots of flour on a clean surface and turn out the dough.
4. Take about 1/8th cup (not important to be exact) and hold onto it
5. Lightly tuck the sides under the dough to make a ball
6. Place parchement paper (enough to pick the dough back up later) in the bowl and put the dough on top
7. rest for about 2 hours in a warm place

Make Your starter

While you bake the rustic loaf you just started, take that 1/8th cup of dough and

1. Put it in a mason jar
2. Add a few table spoons of warm water
3. Mix and cover the jar loosely with some plastic wrap
4. Let it sit for a day or so
5. Add maybe another 18th cup of flower and some water.
6. Let it sit another day.

Your starter should now be sour and smell like youghurt.

Now you can use it to do the whole thing again using it instead of 1 tsp of yeast and using slightly less water to achieve the same consistency.

Cook The Bread

1. Pre-heat the oven to 425 with the dutch oven inside
2. Take the (HOT!) dutch oven from the oven and remove the lid
3. Pick up the parchement paper with dough in the middle and carefully put it into the dutch oven
4. Cover the dutch oven and place it back in the oven.
5. Bake for 30 minutes, covered and then 15 minutes un-covered.

See Also

• tag: content
• tag: blog
• tag: recipe

Author

Written by Michael Smit

Copyright

©2024 Michael Smit