Diary Entry 79: Mastering Homemade Sourdough 🍞✨

There’s something undeniably magical about pulling a freshly baked loaf of sourdough from your oven. The crispy, golden crust, the airy, tangy interior, and that unmistakable aroma filling your kitchen – it’s pure bliss. But let’s be honest: sourdough can seem intimidating. Fear not! With the right tips and a little patience, you’ll be on your way to baking bakery-quality sourdough at home.

1. The Sourdough Starter: Your New Kitchen Buddy

A sourdough starter is essentially a living organism, a mix of flour and water that ferments over time. It’s the heart and soul of your bread. To make your starter from scratch, follow these simple steps:

Day 1: Mix 100g whole wheat flour with 100g water. Cover loosely and let it sit at room temperature.
Days 2-7: Discard half, then feed with 50g flour and 50g water daily. After a week, your starter should be bubbly and smell pleasantly tangy.

Pro Tip: Keep your starter happy by feeding it consistently. A hungry starter is a sad starter – and your bread will know it!

2. The Dough: Time to Get Your Hands Dirty

Now that your starter is thriving, it’s time to make the dough. You’ll need:

100g active sourdough starter
375g water
500g bread flour
10g salt

1: Mix the flour and water, and let it sit (autolyse) for 30 minutes.
2: Add the starter and salt, then knead until the dough is smooth.
3: Let it rise for 3-4 hours, folding the dough every 30 minutes to build structure.

3. Shaping and Proofing: Patience Pays Off

After the first rise, it’s time to shape the dough. Gently form it into a round and place it seam-side up in a floured proofing basket. Cover and refrigerate overnight – this slow proofing process develops flavor and texture.

Pro Tip: Don’t rush the proofing! The long, cool rise is essential for that signature sourdough taste.

4. Baking: The Big Reveal

Preheat your oven to 250°C (480°F) with a Dutch oven inside. Carefully transfer the dough to parchment paper, score the top with a sharp knife (get creative with patterns!), and place it in the hot Dutch oven.

Bake covered for 20 minutes to steam.
Uncover and bake for another 25 minutes to develop a deep, golden crust.
Let it cool completely before slicing – this is the hardest part, but it’s worth the wait!

5. The Perfect Crumb: Tips for Success

Use high-hydration dough (around 75%) for a more open crumb.
Resist the urge to over-knead – gentle folding works best.
A hot, preheated Dutch oven mimics professional steam ovens, crucial for crusty bread.

6. Storing and Enjoying Your Sourdough

Once cooled, sourdough stays fresh for about 3 days at room temperature. To keep it longer, slice and freeze in a zip-lock bag. To revive, just toast it – the flavor actually intensifies!

Final Thoughts: Sourdough Love

Baking sourdough is a lesson in patience, but it’s also incredibly rewarding. Each loaf is unique, telling the story of your kitchen’s natural environment. Whether you enjoy it slathered with butter, topped with avocado, or dunked in soup, homemade sourdough just tastes better because you made it with your own hands.

Have you tried baking sourdough at home? Share your experiences and tips on my our Instagram @deliciousdishesdiaries!

Happy baking! 🍞✨