My Sourdough Adventures!

One of my favorite recent food hobbies that I started is sourdough. 

I don't really like how the pinholes turned out on this one - also my score wasn't deep enough which is why it burst through my design during the oven spring!

When I first started out (about a year ago), I was overwhelmed by the amount of complicated and overly-scientific methods and processes on the internet. I was intimidated until I finally watched Brian Lagerstrom's video, which is very beginner-friendly. This video eventually helped me make my first successful loaf ever!

I've since adapted and tweaked the method for my own purposes, and the following post is my current routine! The method is my adaptation of Brian's instructions based on my schedule and my baking experience. 

The rubber band indicates the level that it has risen from!! This is a very active starter, ready to bake with :)

My Full Sourdough Process: 

Note about feeding: I usually do not feed my starter daily. I keep my starter on the counter, and when I'm ready to bake, if it's been awhile (a week or more), I will feed it once 24hrs before baking, and again 8hrs before baking, at that point it's usually good to go. If I use it regularly enough, I only need to feed it once, 8hrs before baking. This may not work for everyone though and depends on your location and climate. I usually keep any discard in a mason jar in my fridge which I use to make discard recipes!

Start with a active and bubbly starter that has at least doubled -

1. Mixing bowl: 320g of 92F water (microwave for 20 seconds), 200g starter, 450g flour (I use AP), and 12g salt. Stir until combined and shaggy. 
2. Cover, place in oven with light on for 30 min. 
3. Stretch and fold 4 sides and 4 corners. 
4. Cover, place in oven for 30 min. 
5. Stretch and fold 4 sides and 4 corners (again). 
6. Before placing back in oven, turn oven on 170F and let it preheat for 2 minutes only (to warm oven slightly). 
7. Cover, place in warmed oven for 2 hrs. 
8. Prep proofing basket, dough, and surface with sprinkling flour. Turn dough onto surface. 
9. Grab bottom, pull fold to top of ball. Grab sides, stretch to 8”-10”, fold one on top of the other. Grab top, pull to bottom. 
10. Fold in 4 corners. Tuck in a few more times wherever it points out the sides. 
11. Place in proofing basket, seam side UP. 
12. Cover and let rise for 90 min. 
13. Preheat Dutch oven in 500F oven for 30-45 min. 
14. Check dough, should slowly spring back when poked. (If not, give it more time). 
15. On parchment paper, sprinkle masa herina or cornmeal if desired. Turn dough onto paper, seam side DOWN. 
16. Score. If desired, spritz with water (will help the crust steam and create crusty blisters!)
17. Place loaf with paper into preheated Dutch Oven. You can put the Dutch oven on a cookie sheet in the oven to prevent a burned bottom. Lid on, place in oven, turn down to 485F, bake for 18 min. Dough will spring upwards during this time. You can check the loaf if desired.
18. Place back in oven, turn down to 465F, bake for another 25 min. Crust should be golden and crusty. 

This loaf has probably been my favorite yet - visually speaking!

This method has been very successful for me. Apparently, the method changes depending on the type of climate (and I think elevation) you're living in. I am in the midwest and things can get very warm and humid in the Summer, and very cold in the Winter, so you have an idea of what my location is like in which this method works. 

To wrap up, here are a few loaves that I've made - 

This one had a really high oven spring that I loved! 

Recently, I just started experimenting with inclusions. That is, using the same base process/method above, but modifying it to incorporate various flavors and toppings/add - ins! 

You can't quite tell in this photo, but this crumb shot is a rosemary loaf! I added rosemary and olive oil and it turned out so delicious.

The munched - looking spot on the left is where I tore some off to give to my toddler XD

The most recent inclusion I did was with rye! I made a rye sourdough loaf by swapping some of the all purpose flour with whole grain dark rye flour, and added caraway seeds, molasses, and cocoa powder. I made this one yesterday and plan to use it in the next few days for reuben sandwhiches!

Next I want to try a cheddar loaf. I am excited to continue experimenting! 

Have you ever tried making sourdough? What are your thoughts on my process? 

Until next time :)

- Amaris ☆ //