Never knew about this.

 

Never Knew About This: The Art of Homemade Sourdough Bread

There’s something incredibly satisfying about making sourdough bread from scratch. The process itself feels like an art form — from creating your own starter to the rhythm of mixing, fermenting, and finally, baking. For those who have never made it before, sourdough can seem intimidating. However, once you understand the basics, you’ll be amazed at how rewarding and simple it can be. If you’ve been eating store-bought bread all your life, you might have never known the joy of biting into a slice of homemade sourdough with a thick, tangy crust and soft, airy crumb inside.

In this article, we’ll explore everything you need to know about sourdough bread, including how to create your own starter from scratch, the science behind why sourdough works, and, of course, how to bake a perfect loaf. After reading this, you’ll be ready to try it for yourself, and you might just say, “I never knew about this!”

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What Is Sourdough Bread?

Sourdough bread is a type of bread that is made through a natural fermentation process using wild yeast and lactic acid bacteria. Unlike other breads that rely on store-bought yeast, sourdough is leavened with a naturally occurring combination of wild yeast and bacteria, both of which are present in the environment and on the flour itself.

The key feature of sourdough is its tangy flavor, which comes from the lactic acid produced by the bacteria during the fermentation process. This process takes time, often a few days, which is why sourdough has a unique texture, flavor, and complexity that’s different from the quick breads made with store-bought yeast.

Here’s a breakdown of the process:

1. Wild Yeast: Wild yeast are naturally occurring yeasts in the environment. They help the dough rise by producing carbon dioxide, just like commercial yeast does.

2. Lactic Acid Bacteria: These bacteria, also naturally occurring, are responsible for the tangy flavor of sourdough. As the bacteria ferment the sugars in the dough, they produce acids that give sourdough its signature tang.

The beauty of sourdough is that the process is all natural and does not require any chemical additives. With a little patience and the right ingredients, you can create a loaf of bread that’s both delicious and healthy.

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The Science of Sourdough: Why It Works

You might be wondering, “Why does sourdough work without store-bought yeast?” The answer lies in the natural fermentation process that occurs when wild yeast and bacteria are introduced into a mixture of flour and water.

• Fermentation: When you mix flour and water, wild yeast and bacteria that are naturally present in the environment begin to ferment the dough. This process breaks down the starches in the flour, converting them into simpler sugars that the yeast can feed on. As the yeast consumes the sugars, it produces carbon dioxide gas, which makes the dough rise and gives the bread its airy, fluffy texture.

• Lactic Acid Bacteria: The bacteria present in the dough play an important role too. They feed on the sugars in the flour and produce lactic acid, which gives sourdough its characteristic tang. The longer the fermentation process, the more pronounced the tang will be. The bacteria also help to create a more complex flavor profile and improve the shelf life of the bread.

• The Role of Time: Unlike other breads that can rise in a few hours with the help of commercial yeast, sourdough requires longer fermentation times, often taking anywhere from 12 to 48 hours for a single loaf. This longer fermentation allows the yeast and bacteria to develop more flavor and texture, making sourdough bread a true labor of love.

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The Tools and Ingredients You’ll Need

To make sourdough bread from scratch, you’ll need a few basic tools and ingredients. While the process is simple, it does require some patience and attention to detail.

Ingredients:

1. Flour: You’ll need flour to make your sourdough starter and the dough. It’s best to use whole wheat flour or rye flour for the starter, as these flours contain more nutrients that feed the wild yeast. Once your starter is established, you can use all-purpose flour or a combination of all-purpose and whole wheat for the dough.

2. Water: The water should be filtered or dechlorinated, as chlorine can inhibit the growth of the wild yeast and bacteria. Room temperature water is best.

3. Salt: Salt helps to control the fermentation process and enhances the flavor of the bread.

4. Sourdough Starter: This is the key ingredient in sourdough. It’s essentially a mixture of flour and water that has fermented with wild yeast and bacteria. You can make your own starter (which we’ll go over in a bit) or get some from a friend or bakery.

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Tools:

1. Mixing Bowls: You’ll need a large bowl to mix your dough, and a smaller bowl for your starter.

2. Measuring Cups and Spoons: Accuracy is important when baking, especially when working with a sourdough starter that needs to be fed and maintained.

3. Dutch Oven or Baking Stone: To bake your sourdough, you’ll need something to create a humid environment during the initial baking phase. A Dutch oven works perfectly for this, as it traps moisture and helps to create a beautiful crust. Alternatively, you can use a baking stone and a steam pan for the same effect.

4. Bench Scraper: A bench scraper is helpful for shaping your dough and moving it around.

5. Proofing Basket: A proofing basket or banneton is used to support the dough during its final rise before baking. It helps the dough maintain its shape and gives it a nice pattern on the crust.

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How to Make Sourdough Bread: Step-by-Step

Step 1: Make Your Sourdough Starter

The first step in making sourdough bread is to create a sourdough starter. This process takes time, usually about 5 to 7 days, as the wild yeast and bacteria need time to grow and establish themselves.

Here’s how to create your own sourdough starter:

1. Day 1: Mix 100g of whole wheat flour (or rye flour) with 100g of water in a clean glass jar or bowl. Stir until combined, then cover loosely with a cloth or lid. Let it sit at room temperature for 24 hours.

2. Day 2: You may or may not see any bubbles yet, but don’t worry — the yeast is starting to develop. Discard half of the mixture (about 100g), and then add another 100g of water and flour. Stir to combine, cover, and let it sit for another 24 hours.

3. Day 3-5: Continue the feeding process every day, discarding half of the mixture and adding more flour and water. By Day 3 or 4, you should start to see some bubbles forming, and the starter should start to smell sour and yeasty.

4. Day 5 or 6: By this point, your starter should be bubbly, active, and have a tangy smell. You can now switch to using all-purpose flour or a combination of all-purpose and whole wheat flour. Feed your starter daily, keeping it at room temperature.

Once your starter is bubbly, has a tangy smell, and has doubled in size within a few hours of feeding, it’s ready to use. This usually takes around 5-7 days, depending on the temperature and environment.

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Step 2: Mix the Dough

Now that you have your active starter, it’s time to make the dough. This is the fun part!

1. In a large mixing bowl, combine:

   • 500g of all-purpose flour (or a mix of all-purpose and whole wheat)

   • 325g of water (about 65% hydration)

   • 100g of sourdough starter (active and bubbly)

   • 10g of salt

2. Stir everything together with a wooden spoon or your hands until the mixture forms a sticky dough. If it’s too dry, add a bit more water, one tablespoon at a time, until it all comes together.

3. Once combined, cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes. This process is called autolyse and helps with dough hydration and gluten development.

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Step 3: Knead the Dough

After the dough has rested, it's time to knead. There are several methods for kneading sourdough, but the most common and easiest is the stretch and fold technique. This allows the dough to develop strength without overworking it.

1. Lightly flour your work surface and turn out the dough. Begin by stretching the dough into a rectangle and folding it over onto itself.