You can replicate this environment with a Dutch oven. Commercial ovens inject the interior with steam, which creates sourdough’s nice crust. Dutch oven. It’s probably wrong to love an inanimate object as much as I love my Dutch oven.If you don’t have a scale, you’ll find the approximate measurements in cups here. I measure my flour in grams because weight can differ greatly from volume. I highly recommend you get your hands on a scale if you plan to undertake serious baking. You don’t need all (or really any) of this BUT I find using the proper equipment results in better loaves. I’ve included some basic items here for those of you with no baking experience. I saw piles of Dutch ovens at a huge antiques fair recently. You may find some of these items at yard sales or secondhand stores. For answers to the most frequently asked sourdough starter questions, go here. I have written posts on that here, here and here. Turn dough during the bulk fermentationīefore you make your sourdough bread, you’ll need a starter.Combine half the leaven with the soaked flours.Although I list 27 steps down below, you can lump them together into a mere seven: Sometimes at 5am, I do make it in my sleep. On Twitter, I follow Joe Fitzmaurice, an Irish baker, who recently used a hashtag that sums up what I have written here: #EasyWhenYouKnowHow. I constantly refer to my blog for my own recipes. See my book for an updated version of this recipe.Įvery time I post a picture of a freshly baked sourdough loaf on social media, someone asks “Is the recipe on your blog?” Before I bake this weekend (that’s how I party) and post pics, I thought I better post the recipe here.

Flour salt yeast book