2 cups of active starter (fed 4-12 hours prior to starting dough)
3 cups of water
6.5 cups of organic flour (any kind will work – I use organic all purpose usually)
1 tbsp sea salt
Knead until smooth and elastic (Kitchenaid with a dough hook, bread machine on pizza dough setting or by hand) about 7-8 Mins.
Oil a large bowl at least double the size or your dough (glass preferred). Pop dough in the oiled bowl cover with plastic wrap and refrigerate for 2-5 days depending on how sour you like it. Three days is usually enough for us.
Heat oven to 500 degrees, turn dough into a stone or cast iron and dust with flour. Smooth flour to absorb oils and bubbles on top of the dough, and cut a couple relief slits!
Turn oven down to 450 degrees and bake until the loaf sounds hallow- usually half hour or so. For the perfect crust, toss a cup of ice cubes in the oven a few times while it bakes.
We go through the loaf in about three days, so I tend to make a new batch of dough on the day I bake the loaf that has been fermenting.
Want to know why you should be fermenting your grains? Check our Weed’Em and Reap’s great articles on grains, why you’re probably not actually gluten intolerant, and how to fix the issue here.
Don’t have a sourdough starter? Cultures for Health has them available for purchase here, or you can email me and I’m happy to share!
To feed your sourdough starter, put it in a bowl on the counter, feed it equal parts flour and water every day or so. I usually feed ours one cup flour, one cup water everyday… or two. You want to make sure you have enough for your recipe and at least a cup left over to continue the culture.