Simple But Delicious Sourdough Bread

Hi everybody,

Thanks for stopping by.

In this Instructable I will show you how to make your own sourdough bread. This is very easy and enjoyable.

I know the sourdough craze is so 2020, but it has allowed me to experiment a bit and learn more about the process. So hopefully you enjoy this and can learn from my mistakes!

- I like to minimise the number of dishes I use, so I use this bread bowl and baking form. Everything is done in this bowl. Very convenient.

- I do not like to knead the bread, so I use a spatula to mix it. A wooden spoon would also work.

- for the starter you only need water and flour. I keep mine in a plastic tupperware, but you can also use a Mason jar.

- for the bread itself, you only need water, flour, and salt. If you like, you can experiment with different types of flour, I usually use some all-purpose and some wheat flour.

- I also provide some recipes for the starter discard, but those are of course optional.

You can buy a starter but I prefer to make my own. It is very straightforward, but it takes about a week for the starter to mature. You can make bread with immature starter, it just won't be as fluffy. Instead, I suggest you use the immature starter for the discard recipes I give in the next section.

Here is what you need to make the starter:

-1 cup flour

-½ cup water

Put both in a container with a lid (1.2 qrt. Mason jars work well). Mix well, until there are no flour lumps - I use a spatula. Cover and let sit for one day.

You will likely see bubbles after a day or so - if not, no worries, continue training your starter!

First week, remove 75% every day. Then feed with 1 cup flour and ½ cup water. After this, feed every other day. Keep on the counter-top.

In the next step I will show you what to use the discard for.

I do not like to throw the starter discard away, so I use it for baking. For example, you can make dough for dumplings or pierogies:

- starter discard (about 1 cup)

- two eggs

-two cups of flour

- pinch of salt

Mix well until it is elastic. If it is sticky, keeps adding flour. When the dough keeps shape, roll out and make wrappers for dumplings or pierogies. Then fry then in olive oil in a pan.

You can also make muffins or pancakes:

- starter discard (about 1 cup)

-two eggs

-a cup of sugar

-half a cup of milk

-fifty grams of butter

-vanilla (optional)

Mix well, pour into muffin tin or straight into the flying pan. Bake at 350F (about 30 minutes) or fry in a pan until golden brown.

For cake, you will need to combine:

- starter discard (about 1 cup)

- two eggs

- 100 g of butter

- 1/4 cup milk

- 20 g of baking powder

- vanilla

- whatever filling you'd like - rhubarb, funfetti, nuts, raisins about 1 cup

Combine and bake at 350F for about an hour until golden brown.

You can also make banana bread, spinach-feta bread, challah or apple bread using discard. Get creative, it's super fun!

Now that your starter is ripe, time to make bread!

For 2 loaves you will need:

-250 g (1 cup) of starter

-750 g (6 cups) of all-purpose flour

-250 g (2 cups) of wheat flour

-750 ml (3 cups) of water

-30 g or (5 tsp.) of salt

Put in a bowl all but salt. Mix well, until there are no flour lumps. Cover and let sit for half an hour. Then add salt and mix again. Mix every hour or so. Let stand overnight.

Bake at 430°F for an hour until the bread is golden brown.

Once your bread is done, take it out from the over and let it cool on a rack. Do not cut it for an hour or so, otherwise it will collapse.

Once it is cooled, store in plastic bag. It can last for a while, but it is so tasty that it will likely disappear within minutes :)

Time to make the perfect sandwich!