Sourdough bread is leavened with yeast andbacteria.The only way bread was produced for thousands of years was through this method, because yeast was not cultured and sold deliberately.The most basic ingredients can be used to make sourdough bread.You can learn how to make your own sourdough bread by following a few simple steps.
Step 1: You can choose a container for your starter.
A starter is a mixture of flour and water that will allow your yeast to grow.You have to get a colony going before you can start baking because you need a high concentration of yeast to make bread.A sourdough starter can be made with any container with a lid.jam jars are excellent, as are empty ones.If the jar is clean, the started won't get contaminated.
Step 2: Put equal parts flour and water in the container.
If you mix equal parts flour and water in a separate bowl, you'll have enough to fill your jar most of the time.Wait until thoroughly blended.Just a little room for air is what you'll get from pouring the mixture into your starter jar.You need a good amount ofGluten for your bread to rise properly, but any type of flour will do.
Step 3: The container should be placed in a warm place.
There will be a lot of yeast in your mixture, as they are present in the air and flour.In order for yeast to reproduce, they need warmth, darkness, water, and sugar.Your yeast should start reproducing quickly because you have provided all of those things.For 24 hours, leave the jar alone.The right conditions for yeast to grow can be found in the room temperature.Place the jar in the warm part of the kitchen if your house is on the cold side.The yeast jar should be covered with a heavy cloth.
Step 4: Your yeast needs to be fed every 24 hours.
Once a day, pour half of the mixture out and replace it with a fresh mix of water and flour.Within a week, your starter will have a sour smell.When this happens, you are ready to bake.
Step 5: The starter should be placed in the fridge.
If you don't want to use the starter right away, put your jar in the fridge.Your yeast will live in the cold, but they won't be active.The starter can be left in the refrigerator indefinitely if you feed it once a week.
Step 6: You need to proof your sponge.
Pour the starter into a mixing bowl and add equal parts flour and water to it, stirring to combine.The amount of water you add should not be more than what is called for in your bread recipe.A loaf of bread can be had with 1 cup.Allow the yeast to grow for several hours, by covering the bowl with a towel."Proofing" is a process.A "sponge" is the result.
Step 7: Put in flour and salt.
You are ready to mix in the rest of your ingredients when your sponge is sparkling.Add a pinch or 2 of salt and stir in flour until the dough holds together but is still sticky.If you rely on your judgement, using exact measurements isn't nearly as useful.You can mix the dough with nothing but your hands and a mixing bowl.
Step 8: Allow the dough to rise for several hours, by covering the bowl with a towel.
Be patient as the yeast can work at different rates.Your dough is ready for the next step when it has doubled in volume.Dough rises faster when it's dry.If the kitchen is cool, put the bowl in the oven at 200 degrees and open the door to let the dough rise.You can keep the dough in the fridge.
Step 9: The dough needs to be kneaded.
Place the dough on the countertop by spreading some flour.After punching the dough down, massage it for 10 minutes.The dough will stick to your hands if you don't add flour.The dough should look smooth and glossy.The dough needs to be punched until it looks right.The stand mixer has a dough hook attachment.
Step 10: The dough should rise again.
If you want to cover the dough with a towel, form it into a ball.Allow it to rise until it doubled in volume.Prepare your oven to be at least 400 degrees Fahrenheit (180 degrees Celsius).
Step 11: The bread should be baked.
When the dough has doubled in volume, place it on a baking sheet, loaf pan, or heavy pot and put it in the oven.Let it bake for 45 minutes.Allow the bread to sit for at least 10 minutes before cutting it.