When I first started making sourdough bread, I used a recipe like this. And it really is a good bread. I still like it. But I started getting tired of using store-bought baker’s yeast. If I’m going to all this work to capture & culture wild yeast, why do I add other rising agents?
Ok – so sourdough pancakes & biscuits are pretty good made with baking soda. But I wanted at least one good recipe that I could make with only flour, water, starter, & salt (optional!).
I found this basic recipe in a random book from the library – you know the kind of “surprise” book that leaps off the library shelf & into your arms. As I’ve gotten more comfortable with it, I’ve made a couple of changes.
Ok – I admit… I’ve no clue exactly what the original recipe is. If you want it, it’s in this book. But here is my rendition:
1. The Levian
The levain is a very moist dough (almost batter) that increases the good yeast & bacteria.
– Gently mix about 1/2 cup sourdough starter, about 2 cups flour, and about 1 cup water.
– Put in a large non-reactive (plastic, glass, or ceramic) bowl & cover with a slightly damp (and very clean) linen.
– Let it work in a warm place for some time – between 4 hours and 3 days.
The water is best lukewarm, the sourdough starter is best bubbly and active, and at this stage it’s still best to use white flour. I did none of these recommendations for this batch, and my bread still turned out well. Yet more proof of this bread’s forgiveness.
2. The Dough
This is when you can challenge your starter to take on more flour!
– Add to the levain about six cups flour, 2 cups water, and 1 tablespoon salt, gently mixing to create a sticky mass. Don’t overmix.
– Put the linen (make sure it’s still slightly damp) over again and let the dough rest for about 20 minutes.
This flour is fine to be all whole wheat, but sometimes I prefer half whole and half white. Once again, lukewarm water is best. If using all or most whole wheat, make the dough a little stickier then usual: whole wheat absorbs more moisture as it sits.
3. Rising time
This kneading and rising time is the most important stage, adding texture to the final product.
– Knead the dough. It should still be pretty sticky, so I use a wooden spoon.
– Let the dough rest again for about an hour – with the linen over it.
– Gently, being careful not to overwork the dough, form into a loaf by folding the edges of the mass in. There should be a seam on top.
– Prepare a banneton. I don’t have an actual banneton, so instead I put a clean linen in a bowl and sprinkle it thoroughly with flour.
– Place the loaf seamside-up in the make-shift banneton. Cover it with – guess what? A damp linen!
– Let the dough rise for 4 – 6 hours in a warm place.
4. Baking
The end is near!
– Pre-heat the oven and the baking stone (I use a cast iron skillet) to 400 degrees.
– When everything is hot, pull out the baking stone and sprinkle with flour.
– Gently turn out the loaf from the banneton onto the stone. I either wasn’t gentle enough or didn’t flour the linen enough – the top of this loaf tore.
– Bake for 40-50 minutes, until the loaf feels light & raps like a ripe watermelon.
– Transfer to a cooling rack for about an hour before delving in.
