Recipes
Mix it Up!
I'm certainly no recipe developer, but I have made a few loaves of bread. Below are my recommendations for where to start, including a basic recipe with modified instructions to make it easier to follow using basic kitchen tools. I've also linked out to the unmodified version in case you'd like to purchase the tools at some point. Focaccia is the easiest place to start with the least amount of tools, but it is a higher hydration dough, so that aspect may make it more challenging.
Advice that Applies to all recipes
Everyone approaches sourdough a little bit differently, because some things work well and others don't, depending on a number of environmental (and other) factors. While I think my approach yields the best results with the least effort, there will always be another way of doing things. Stick with me at first, but if you find something doesn't quite work for you, there are plenty of resources (linked on this site) to help!
As you bake more, you will develop your own adaptations for each recipe. Sourdough is a practice of time and ratios, and temperature impacts everything! Some examples are below.
"counter" rise = about 75-85 degrees (I place my bread in the oven (off) with the light on for nearly every instance where a recipe says to leave dough resting on the counter. If you are in a warmer climate, you may be able to leave it on the counter. Too cold is bad, too hot is bad. You should pay more attention to visual indicators than anything else. The times given in a recipe are guesses! If you are performing stretch and folds and wondering why your dough isn't stretching as much as the person in the video, you should increase the temperature of the rest (as I suggested above). You may notice it's doubling too fast, or is overly soft, in which case, you may need to find a way to lower the temperature it's resting at. It really is a balancing act!
starter feeding ratios = are another thing you should take with a grain of salt. You can reduce the amount of starter in the feed for stronger growth, but less sourdough flavor, you may find drier or wetter starter works better for your environment, etc. Once your starter is established, you can experiment with different feeds to see what works best! Just keep a little extra in the fridge to revive if needed!
Visual Indicators are the "bread and butter" of the whole operation! You should always try to match your dough to the visual (or description of visual) indicators.
Balancing yeast production versus gluten development is the hardest part of baking. Too hot, and the yeast will double faster than the gluten (which creates a structure to trap the yeast, and causes bread to rise). Stretch and folds help to develop the gluten structure in your bread, so in a warm climate, they may need to be performed at more frequent intervals than a cooler one. You'll find what works for you!
Traditional Loaf of Sourdough
