I’m a huge fan of “lazy methods”. Like, I’m so lazy I birth my babies at home, I don’t shave my armpits (or anywhere, actually – shock, horror!), my toddler still sleeps in our bed, she’s still breastfed and I avoid going to the shops as much as possible because I hate dragging my children along with me – so we make do, a lot. I’m not totally sure why, but there’s something pretty empowering about making your own amazing bread.
About five years ago my life changed when I came across this book and I learned how to make my own artisan bread at home. In five minutes. Yep. Five minutes was all the “doing” took. I taught myself how to make donuts, bagels, brioche, challah and pastries all using the basic method that was taught in the book.
This then graduated onto adapting the same techniques into making sourdough. And if I can manage it with four spirited kids, you can too. Trust me.
So today I’m going to share firstly how to make the dough, and then I’ll share later shaping and how I cook it.
This recipe is for just plain white sourdough, 1 loaf. It can be doubled. One loaf feeds our family of four gluten-bread eaters one loaf a day. You can mix up the grains as you wish.
Basic Sourdough Ingredients:
1/4 cup sourdough starter
1.5 cups filtered water
1.5 tsp pink salt (I use Murray River pink salt)
3.5 cups unbleached organic bakers flour
1 small bowl
1 cup measurement
1/4 cup measurement
1 large container with lid
- In a small bowl, combine the sourdough starter and water until the starter dissolves into the water.
2. Place the flour and salt into the large container, combine.
3. Add the liquid starter & water to the flour, combined with a spoon until the dough looks kinda “shaggy”. It shouldn’t be too wet but if it’s too dry with unmixed flour then add a tsp water to help bring it together.
4. Place the lid on the container so it isn’t airtight but mostly shut (I leave one corner open) and place it somewhere warm.
5. Forget about it for 12-14 hours so it rises and almost doubles in quantity. I usually make my dough in the evening so I can make bread the following morning.
That’s it. After 12-14 hours, put it into the fridge and it can be stored there for up to a week before you need to bake.
No kneading, no double-proving, no excessive steps where you forget where you’re upto or get stressed because you’ve fucked it up and forgotten where you’re upto. The next step is shaping the loaf, preheating the oven and cooking it. And then eating the most amazing sourdough ever.