Although I love making miso soups, I’ve only recently gotten into making my own fermented foods. Every other day, I brew about 5 litres of water kefir, which is loaded with probiotics and amazing for your digestive system, skin, and overall energy.
My new thing? Sourdough bread. I ordered a rye flour starter online for ease but you can make one at home if you’re less lazy than I am :D.
I love the precision and patience one needs in baking. It’s an art. Yet, when I started researching making sourdough bread, I was overwhelmed by the different techniques, amount of time needed, and culinary jargon. So, I combined different instructions, mixed my leftover flours, and hoped for the best.
The result was amazing. Since I used some sugar, the bread wasn’t overly sour. The balanced taste, crunchy crust, and spongy inside made a perfect loaf that equals expensive bread from a good bakery.
I’ve kept the instructions as simple as possible if you’d also like to embark on your first sourdough adventure but still feel a bit threatened to do so.
- For your first bread(s), don’t get too hung up on following all of the instructions that you find online. Try the basics first, then start to experiment with more complicated loaves.
- Use room temperature and filtered water. If your water is too cold or hot, it might impact rising times. If you don’t have a kitchen thermometer to keep temperatures stable, judge your dough by look rather than by time. Your dough should rise from 20 – 50%.
- Invest in a good quality dutch oven and a kitchen scale. Baking is precise.
- Use leftover sourdough starter / levain in recipes like waffles and pancakes for an extra nutrition boost.