an easier approach to sourdough

less time without sacrificing fermentation

I’ve been making my sourdough this way for the past few months and it has been extremely helpful. I can mix up the dough within a couple of hours rather than having to remember to make a leaven and then make the dough the following day. The recipe I’m going to share with you can make two large loaves, three sandwich loaves, or two smaller boules and 2 pizza crusts. Another reason why I love this particular process and recipe… it allows me to batch bake in a decent amount of time while still honoring a long ferment. Here’s what I do…

Morning: take my starter out of the fridge ( I always keep about 2 cups of starter in a weck jar in the fridge). Let me sit on the countertop for a few hours.

Early afternoon: after sitting out for a few hours you should be seeing ample bubbles in your starter jar… let’s use it and makes some dough!

Add 700g of water to a bowl, add in 200g of the starter (it may sink, and that is ok!), mix until milky. Add in 1000g of flour and combine into a shaggy dough. Feed that starter to replenish what you just used, mix, and place back in the fridge for the next time! Set covered dough on the counter for an hour.

Afternoon: do your first stretch and pull around the bowl, and add in about 10g of salt while doing so. Cover and set aside on counter.

After dinner: do another set of stretch and pull around the bowl, cover and place back on the counter.

Before bed: do another set of stretch and pull around the bowl, cover and place back on the counter.

Next morning: dough should be large and in charge at this point! Stretch and fold and pour out on the counter. Cut into two or three depending on what you are planning to make. Place in floured banetons (use gluten free flour to dust instead of regular flour if making for gluten sensitive person). I store in the fridge for another bulk ferment at this point until the afternoon when I bake everything according what what I’m making. For the boules I just bake in my dutch over at 450 for about 50 minutes, for my sandwich loaves I bake in loaf pans at 375 for about 50 mins then rub butter on the tops when the come out, and for the pizza crust, I roll out onto a gf dusted baking sheet and par bake at 450 for about 7 minutes, top, then bake another 10 or so!

I hope this is super helpful and takes the guesswork out of sourdough for you!