What’s the best sourdough bread to use? Any type of sourdough bread that can be sliced works well: sourdough baguette, whole wheat sourdough, white sourdough sandwich bread, crusty sourdough bread. Or use non-sourdough bread, if desired, like this einkorn sandwich loaf or cinnamon raisin bread.

Step 1: Make the Egg Mixture

In a shallow baking dish or bowl, whisk the eggs, milk, ground cinnamon, nutmeg, vanilla extract, honey or maple syrup, and salt.

Step 2: Soak the Bread

Place 1-2 bread slices (depending on how many will fit in your skillet) in the egg and milk mixture for about 1 minute. For thicker slices, or whole wheat bread, soak for up to 2 minutes. Flip the bread and soak on the other side for about 1 minute. Only dunk as many bread slices as you can cook at the time.

Step 3: Cook the French Toast

Melt some butter (about 1/2 tablespoon) in the skillet over medium heat.

Remove the bread slice from the milk and egg mixture, holding the bread over the soaking dish for just a few seconds so excess egg mixture drips off the bread. Place the bread in the hot skillet.

Cook the bread for 2-3 minutes, until the bread has a golden crust, then use a spatula to flip and cook the bread for another 2-3 minutes. During the last minute, turn up the heat if you’d like a crispy crust on bread.

Step 4: Repeat

Whisk the egg mixture before soaking more bread. Then add the next slices of bread and more butter to the skillet. Repeat the process: add more butter, soak the bread, add bread to the skillet.

Make French Toast for a Crowd: If you have a big family or want to make this easy recipe for a party, use a stove-top griddle or plugin griddle. This allows you to make multiple slices of French toast at a time. You’ll also need to double, triple, or quadruple the recipe.

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Easy Sourdough French Toast

Made with sourdough bread, eggs, milk, vanilla extract, and a sprinkling of cinnamon, this sourdough French toast recipe is easy, healthy, and delicious. It's the perfect recipe for weekend breakfasts and it's freezer-friendly.

Course Breakfast

Cuisine American

Keyword Sourdough French Toast

Prep Time 5 minutes minutes

24 minutes minutes

Total Time 29 minutes minutes

Servings 8 servings (1 French toast per serving)

Calories 162kcal

Author Kristin Marr

Cost $8

Equipment

• 1 shallow baking dish
• 1 large skillet

Ingredients

• 8 slices sourdough bread (about 3/4 inch thick), at least 2 days old
• 4 eggs
• 2/3 cup whole milk or heavy cream, almond milk, canned coconut milk, or cashew milk
• 2 Tablespoons pure maple syrup or honey
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon pure vanilla extract
• 1 pinch salt

For Cooking the French Toast

• 3 Tablespoons butter

Instructions

• In a shallow baking dish or bowl, whisk the eggs, milk, ground cinnamon, nutmeg, vanilla extract, maple syrup, and salt.
  4 eggs, 2/3 cup whole milk, 2 Tablespoons pure maple syrup, 1 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, 1 teaspoon pure vanilla extract, 1 pinch salt
  
• Place 1-2 bread slices (depending on how many will fit in your skillet) in the egg and milk mixture for about 1 minute. For thicker slices of bread, or whole wheat bread, soak for up to 2 minutes. Flip the bread and soak on the other side for about 1 minute. Only dunk as many bread slices as you can cook at the time.
  
• Melt some butter (about 1/2 tablespoon) in the skillet over medium heat. Once melted, swirl the skillet so the butter evenly coats the skillet.
  
• Remove the bread slice from the milk and egg mixture, holding the bread over the soaking dish for just a few seconds so excess egg mixture drips off the bread. Then place the bread in the hot skillet.
  
• Cook the bread for 2-3 minutes, until the bread has a golden crust, then use a spatula to flip the bread and cook for another 2-3 minutes. During the last minute, turn up the heat if you'd like a crispy crust on bread.
• Remove the bread to a plate or place in the oven (see note below) to keep the slices warm until serving.
• Repeat the process: add more butter, soak the bread, add bread to the skillet. Whisk the egg and milk mixture each time before adding more bread.
• Serve warm with topping of choice (see notes below for different topping ideas).
  

Notes

To keep the French toast warm until serving, heat the oven to 200F. Place the cooked French toast on a sheet pan, in the oven, in between batches to stay warm.

Topping Ideas: The classic French toast toppings are butter and maple syrup. If you want to change things up, here are a few more ways to top the French toast slices.

• Whipped cream or whipped coconut cream
• Sliced bananas
• Chocolate chips
• Fresh berries: strawberries, blackberries, blueberries, raspberries (how to store the berries properly so they stay fresh)
• Jam
• Peanut butter, sunflower butter, or almond butter (my favorite way!)
• Sliced fresh peaches
• Shredded coconut
• Sautéed apple slices in butter, cinnamon, and a touch of honey

Nutrition

Calories: 162kcal | Carbohydrates: 17g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 208mg | Potassium: 105mg | Fiber: 1g | Sugar: 5g | Vitamin A: 284IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 1mg

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The post How to Make Sourdough French Toast (Easy Recipe) appeared first on Live Simply.

If you still have an active sourdough starter sitting on your counter, today’s recipe (sourdough banana bread muffins) is a must-make. And if you’re new to sourdough, don’t click away. You can make this recipe, too. I’ll share how to do that below.

Sourdough is made by first creating a starter, which is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. This means a sourdough starter, the base of every sourdough recipe, is full of life, literally, in the form of healthy and active bacteria.

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients. Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more.

(PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

When it comes to sourdough, a lot of people think solely about crusty bread. But the truth is, you can use a sourdough starter to make just about any baked good, from muffins to crackers to waffles to cakes to biscuits and pizza dough. (Find 9 easy sourdough recipes in this post.)

If you already have a starter that’s mature and active (meaning it’s bubbly and rises and falls each time you feed it), then you’re ready to make today’s recipe.

If you don’t have a starter yet, now is the time to make one. It’s time to join the rebirth of sourdough in our culture. You’ll need flour and water and patience. It will take about 5-10 days before your starter is ready for baking. After that, it will be ready anytime you want to make something. To make a starter, follow this recipe.

Having a sourdough starter is like having a pet, you must feed it daily (unless you keep a mature starter in the fridge during a hibernation period when you aren’t actively using it–for example: during the week your starter lives in the fridge when it doesn’t require feeding and on the weekend you take your starer out and feed and use it.). Before feeding a starter (with flour and water), you have to discard half the starter first.

Many times, the discard portion is exactly that: discard. That is unless you have a purpose for that discard. With the sourdough discard, you can make pancakes, waffles, or today’s banana bread muffins. You may also use active sourdough starter (as in, you recently fed the sourdough starter just a few hours ago and the starter is now growing and increasing in size). It’s up to you, use discard starter or freshly-fed and bubbly starter–your choice as both work great in this recipe.

• This is a great recipe to add to your recipe list for the school year since the muffins may be made in advance and served for breakfast and lunch during the week.
• The recipe doubles and freezes well. If you have a large amount of starter, double the recipe and store the extra in the freezer.
• The muffins keep at room temperature for about 2 days. After that, store the muffins in the fridge or the freezer.

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Sourdough Banana Bread Muffins

Naturally-sweetened (with honey or maple syrup) banana bread muffins made with a sourdough starter. Inspired by this banana bread recipe from Clever Carrot.

Course Breakfast, Snack

Cuisine American

Keyword banana bread, Sourdough, sourdough banana bread, Sourdough Muffins

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Servings 16 muffins

Calories 161kcal

Author Kristin Marr

Ingredients

• 400 grams overripe bananas weighed without skin on (about 3 medium bananas)
• 100 grams sourdough starter discard or just fed within a few hours (your choice), about 1/2 cup
• 1/2 cup unsalted butter melted (116 grams)
• 1/3 cup maple syrup or honey (100 grams)
• 1/4 cup kefir or milk (60 grams)
• 2 eggs
• 1 tsp pure vanilla extract
• 250 grams whole wheat einkorn flour (2 cups), I believe you could also use a different gluten-based flour, however, I haven't tested this recipe with other flours.
• 1 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

• Preheat the oven to 375F. Line a muffin pan with muffin liners. Or, if you prefer to make bread, line a standard-size bread pan with parchment paper.
• In a large bowl, mash the bananas. Then whisk in the remaining wet ingredients: sourdough starter, unsalted melted butter, maple syrup (or honey), kefir (or milk), eggs, and vanilla extract.
• Add the dry ingredients to the bowl: flour, baking soda, and salt. Stir to combine all the ingredients.
• Fill the muffin cups with the batter (about 3/4 the way full). Reduce the oven temperature to 350F.
• Bake the muffins for 22-25 minutes, or until golden brown and the tops feel springy and set when touched. If you prefer to make bread, add the batter to a bread pan and bake for about 50-60 minutes (or until a knife inserted into the center of the bread comes out clean).
• Store at room temperature for up to 2 days (in an air-tight bag or container) or in the fridge for up to 5 days (or in the freezer for up to 2-3 months).

Notes

Mini Muffins: If you want to make mini muffins for the lunchbox or a toddler breakfast, this recipe will work in a mini muffin pan since there aren't any mix-ins (large chunks of blueberries, etc.) You'll need to reduce the cooking time to just about 12-15ish minutes (my guess). 

Chocolate Chips: I know a lot of people love chocolate chips added to banana bread. You can definitely add chocolate chips to the batter of this recipe. I'm guessing about 1 cup works best. 

Einkorn Flour: Since this recipe is not long-fermented, I like to use einkorn flour as it's easier to digest. Learn more about einkorn flour in this post. 

Nutrition

Calories: 161kcal | Carbohydrates: 23g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 169mg | Fiber: 2g | Sugar: 7g | Vitamin A: 231IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

The post Sourdough Banana Bread Muffins (with honey or maple syrup) appeared first on Live Simply.

1. Make croutons: We’ll talk about how to do this today.

2. Make breadcrumbs: Preheat the oven to 300F. Slice the bread in thin slices. Place on a sheet pan and toast the bread until dry (about 30 minutes). Once fully dry, tear the bread into smaller pieces and pulse in your food processor until you have breadcrumbs. Store in the freezer for a few months.

3. Make french toast: You can go with traditional sliced bread or tear the bread into pieces or cut in strips. Dip in milk, eggs, cinnamon, and maple syrup. Then cook in butter on the stove-top.

Let’s take a look at a popular brand of croutons…

Enriched Wheat Flour (Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Canola And/Or Sunflower Oil, Seasoning [Sugar, Whey, Salt, Romano Cheese (Milk, Salt, Cheese Cultures, Enzymes), Parmesan Cheese (Milk, Cheese Cultures, Salt, Enzymes), Tomato*, Garlic*, Natural Flavor (Including Autolyzed Yeast Extract), Vinegar*, Spices, Parsley], Salt, Water, Yeast, Natural Butter Flavor (A Milk Ingredient), Malted Barley Flour, Citric Acid And/Or Tocopherols Added To Maintain Freshness

Yes, many of those ingredients are bread ingredients, but what about butter flavor? And natural flavor? Remember when we talked about natural flavoring in the 9 Healthy Food Swaps post? Natural flavoring is a mystery word that can made up of many different chemicals blended together to give an ultra-processed food flavor. Plus, the presence of canola and sunflower oils, both of which are ultra-processed oils is enough to avoid this “food.”

Making croutons should only require three ingredients: bread (flour, water, salt, and natural yeast), salt, and olive oil. That’s it! The bread should be old, almost or already stale bread, as it’s drier than fresh-out-of-oven bread.

If you choose to add more flavoring to your croutons, then a real food cheese may be shredded and added (such as parmesan) or you could even add some minced anchovies or dried or fresh herbs or fresh minced garlic.

There are two options for making your croutons:

• Stove-Top Method: Add olive oil to a skillet, followed by torn bread pieces. Cook until crisp. Add any flavorings like garlic, dried herbs, minced anchovies while cooking. Add parmesan cheese or fresh herbs at the end.
• Oven Method: Toss torn bread pieces with olive, salt, and any dried herbs or garlic (if desired). Toast the croutons in the oven until crispy.

• Salad: The classic way to use croutons. Add croutons to any salad for extra crunch. Learn how to make an amazing salad in this post.
• Tomato Soup: Top homemade tomato soup with croutons. Any creamed soup (like this butternut squash soup or cauliflower soup) makes the perfect base for homemade croutons.
• Panzanella: Basically a bread salad. I know, perfection! Toss homemade croutons with cherry tomatoes, onions, and basil.

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Easy Homemade Croutons

Extend the life of your old and almost or already stale bread by making homemade croutons. This easy recipe can be made in the oven or the stove-top.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 cups

Author Kristin Marr

Ingredients

Standard Croutons:

• 2 cups bread cut or torn into 1” cubes--old, almost stale or already stale bread
• 2 TB extra virgin olive oil
• pinch salt

Optional Flavorings:

• chopped fresh herbs such as: 2 tablespoons - 1/4 cup chopped fresh herbs
• dried herbs such as: 1 teaspoon Italian Herbs
• minced garlic such as: 2-4 garlic cloves minced
• grated parmesan cheese such as: 2 tablespoons -1/4 cup grated parm

Instructions

For the Oven Method:

• Preheat the oven to 375°F.
• Toss the bread squares in the olive oil and spread them on a baking sheet lined with parchment paper. Add dried herbs or fresh garlic or parmesan cheese, if using, and toss to combine with the bread. Parchment is optional if your baking sheet doesn't have an issue with food sticking. Sprinkle the bread with a pinch of salt. 
• Bake until the bread is crispy, or about 15 minutes. If using fresh herbs, add after making and toss with the croutons.

For the Stove-Top Method:

• Add the olive oil to a skillet over medium high heat. Add the bread squares and mix with the oil until lightly coated. If using dried herbs or garlic, add to the skillet and mix to combine with the bread. Spread the croutons into a single layer in the skillet.
• Once the croutons start to brown, flip to brown on the other side. Once browned on both sides, remove from heat and allow to cool. If using parmesan or fresh herbs, add and toss with the croutons after turning off the heat.

The post Easy Homemade Croutons (stove-top or oven) appeared first on Live Simply.

There are many feelings that surround the current state of the world. (If you’re reading this in the future, we’re currently in 2020, the year of coronavirus, toilet paper and meat shortages, business closures, mask- wearing, and murder hornets…I know it sounds sci-fi like and, trust me, it feels that way.)

Despite the challenging times, there is a glimmer of hope. Folks are turning to local farms and have returned to their kitchens and are now cooking at home (because when you’re not hustling 24/7 you have time to make nourishment a priority). I’ve also noticed the number of people outside, enjoying bike rides and playing with their kids. I know we’re all eager to get back to “normal life,” but I hope we don’t rush back too quickly. I hope we remember the practices we’ve developed during these “slower times.” I hope the sourdough starters continue to thrive, the home-cooked meals continue to be celebrated and enjoyed at our tables, farms continue to experience local demand, and we continue to embrace the beauty and joy that comes from getting outside and connecting with our loved ones. In a way, this virus situation has brought us back to the basics, back to what matters, and for that I’m grateful.

With the hope that all the sourdough starters that were created and loved on during quarantine continue to thrive post-corona, let’s talk about some ways to use that starter beyond just a loaf of crusty bread (which don’t get me wrong is amazing).

Any type of sourdough (whether pizza or bread or muffins or cake) is made by first creating a sourdough starter. A starter is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. A sourdough starter is full of life, literally, in the form of healthy and active bacteria. According to Discover Magazine (check out the article, it’s fascinating), “Sourdough is teeming with bugs—some 50 million yeasts and 5 billion lactobacilli bacteria in every teaspoon of starter dough.”

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients.

Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more. (PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

To make a starter, you’ll need flour, water, and patience. Here’s my tutorial for how to make a sourdough starter. You can also purchase one online or ask a friend.

• Sunrise Flour Mill
• Hayden Flour Mills
• Central Milling

Pizza

This is my go-to recipe right now to make on Friday night. On Friday morning, I feed my starter and by mid-morning make the dough. In the evening, we roll out the dough and make a couple of pizzas to share with the family. The pizza dough can be made with all-purpose flour or einkorn or a mix of wheat and all-purpose.

Focaccia

This is one of my favorite ways to use my sourdough starter. Trust me, make a focaccia and you’ll see why. Focaccia is a wonderful bread to eat as-is with soup or cut in half and enjoyed as a sandwich. For a quick lunch, I love to cut focaccia in half and top with a red sauce and cheese then broil for few minutes until the cheese is melty. The cookbook mentioned above (Artisanal Sourdough Made Simple) offers a few different variations, from a pesto version to a fresh tomato option. Here is an easy recipe for a basic focaccia.

Muffins

It’s currently blueberry season in Florida so we’ve been making lots of blueberry muffins. This recipe starts by combining a sourdough starter with flour and water and then allows for an overnight fermentation period. In the morning, add a few other ingredients and bake the muffins. You can add a variety of mix-ins to this recipe. I use einkorn flour (since so little flour is used and I love the flavor), but there is room for variation with all-purpose or whole wheat flour.

Banana Bread

I’ve been experimenting with sourdough banana bread, using brown bananas leftover from the week. It’s so good! There’s a slight tangy and sweetness that’s unlike any other banana bread. This recipe only calls for a small amount of honey or maple syrup, too.

Crackers 

Crackers are a good way to use the discard from your starter. (Each day you have to toss half the starter and give the remaining sourdough a fresh feeding, the tossed sourdough is called the discard.) Crackers are a fun way to use that discard and enjoy a delicious and nourishing snack. Pair the crackers with cheese or some homemade hummus.

Chocolate Chip Cookies

I haven’t tried this recipe yet, but it comes from one of my favorite recipe developers (Carrie was on the podcast back in season 2). The fermentation process that takes place in this recipe makes the cookies easier to digest and I’m sure the flavor is amazing.

Chocolate Cake

We made this recipe over the weekend. I was skeptical because it’s just so stinkin’ simple, but simplicity is gourmet (as Hilary from Live Yum Yum says, another podcast guest). The kids made the recipe and then we topped the cake with buttercream frosting (this frosting cut in half). The cake was gone that night. We used einkorn flour, but the recipe calls for all-purpose so there’s room to work with what you have on hand. This cake is also dairy and egg free (see why I was skeptical), so it’s great for anyone with an allergy or anyone wanting to use pantry ingredients and a sourdough starter to make a delicious cake.

Garlic Knots

This recipe is sooooo good and comes from the book I mentioned above (Artisanal Sourdough Made Simple). Fresh roasted garlic is added to this sourdough recipe to make the best garlic knots you’ve ever had. I made the knots recently for a friend who had a baby and her family couldn’t stop raving about them. Naturally, my family was quite jealous so I had to make another batch for our family the next night. Not a bad problem to have.

Pancakes

This recipe calls for all-purpose flour, but I’ve made them with einkorn and they’re so good! A nice addition to our favorite pancake recipes (found on the blog) and a great way to use my sourdough starter.

Waffles

Sourdough waffles are another favorite in our home: light and fluffy with a slight sourdough tang. I think your family will love them, too. This recipe is my go-to right now. I usually make the recipe with all-purpose einkorn flour.

The post How to Use a Sourdough Starter: 9+ Easy Recipes appeared first on Live Simply.

As I mentioned the other day, most people associate sourdough with just bread, but you can make so much than just bread with your sourdough starter. The other day we made muffins and today we’re going to make pizza. Besides these options, you can also make waffles, crackers, focaccia, garlic knots, pancakes, banana bread, and so much more.

If you’re new to sourdough, it’s a topic we’ve discussed on the blog (before it was the cool hobby of 2020) via the podcast. I recommend listening to this podcast all about sourdough.

Any type of sourdough (whether pizza or bread or muffins) is made by first creating a sourdough starter, which is simply a blend of water and flour and wild yeast. Wild yeast lives everywhere, so the intent of creating a sourdough starter is to capture naturally-occurring wild yeast and use it for baking bread. This means a sourdough starter, the base of every sourdough recipe, is full of life, literally, in the form of healthy and active bacteria.

This bacteria, when mixed with flour (and usually some water and maybe a few other ingredients) and given time (hours to rest and make a fermented dough), goes to work at breaking down (pre-digesting) the gluten and phytic acid found in grains. This makes sourdough easier to digest and full or beneficial nutrients. Sourdough is truly a magical process. It’s fascinating to watch how something so simple (water, flour, and air) can create the most delicious breads, muffins, pancakes, waffles, crackers, and so much more. (PS: If you have Netflix, I recommend watching Michael Pollan’s Cooked and the episode about Air which is all about fermentation and sourdough.)

The sourness of a baked good depends on how often you feed your starter (the more spread out the feedings, the stronger the soured flavor) along with how long the dough rests (ferments). For this pizza crust recipe, the resting time is 6-8 hours, so you won’t end up with a sour pizza crust.

Sourdough improves and enhances the taste of wheat-based goodies. There’s no way to perfectly describe this, you just have to experience good sourdough for yourself. Trust me, it’s amazing!

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Easy Sourdough Pizza Crust

An easy homemade pizza dough made with a sourdough starter and no commercial yeast. Make this recipe in the morning and enjoy pizza in the evening or make in advance and refrigerate for up to 1 day (24 hours) before use.

Course Main Course

Cuisine American, Italian

Keyword Sourdough Pizza Crust

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Fermentation (Rest Time) 10 hours hours

Servings 2 large pizzas

Calories 2044kcal

Author Kristin Marr

Ingredients

• 100 grams sourdough starter (about 1/2 cup) freshly fed so it's active and bubbly (meaning the starter has doubled in size since feeding, usually within 4-10 hours of a fresh feeding)
• 350 grams water (about 1 3/4 cups)
• 15 grams extra virgin olive oil (1 tablespoon)
• 500 grams all-purpose flour (about 4 cups) I use the heritage white flour from Sunrise Flour Mill or einkorn
• 10 grams salt

Special Equipment:

• digital scale the recommended way to measure ingredients needed to make any kind of sourdough
• large bowl
• dough hook not required, but super helpful for mixing sourdough
• dough scraper not required, but super helpful with scraping the dough out of the bowl
• parchment paper
• 1-2 baking stone or baking sheet (this recipe makes enough for one large pizza or 2 medium-size pizzas)
• damp kitchen towel for covering the dough during the fermentation rest

Instructions

Make the Pizza Dough:

• In a large bowl, whisk the sourdough starter, water, and olive oil. I use a dough hook. If you don't have a dough hook, use a fork.
• Add the flour and salt to the bowl and use the dough hook (or a wooden spoon) to stir the ingredients until everything is well mixed and the ingredients form a wet and jagged-looking dough. If this becomes difficult to mix with your spoon or dough hook, you can use your hands to bring the ingredients together.
• Cover the bowl with a damp kitchen towel and let the dough rest at room temperature for 6-8 hours, until doubled in size. I like to drizzle a small amount of olive oil over the dough, but this is completely optional.
• After 6-10 hours, the dough will have doubled in size and appear smooth and have an elastic and wet feel. At this point, you can use the dough to make pizza or place the dough in the fridge (in a bag or the same bowl, just be sure to cover with a damp cloth) and use within 24 hours. If you choose to place your dough in the fridge, the flavor and texture of the dough will continue to intensify. I actually prefer dough that's been refrigerated like this and find the crust to be much lighter and fluffy.
• When you're ready to use the dough to make pizza, grab a piece of parchment paper (or two if you're making two medium-size pizzas). Sprinkle the parchment with extra flour. If you want two medium pizzas, split the dough in half and scoop out one half of the dough onto the floured parchment paper. Sprinkle the top of the dough with flour and roll out the dough using your hand or a rolling pin to your desired size and thickness. If the dough is too sticky and wet, knead in extra flour until it's workable.
• Add the desired toppings over the dough (red sauce--see an easy recipe in the notes, pesto--see an easy recipe in the notes, cheese, veggies, meats, etc.).

Cook the Pizza:

• Preheat the oven to 475F. Place a large baking stone or sheet pan, or two medium-size baking stones or sheet pans, in the oven to preheat. 
• Carefully pick up the parchment paper (we use a pizza peel to do this--this one), and place the parchment and pizza on the hot baking stone or sheet pan (in the oven). Bake the pizza for 15-20 minutes, OR until the crust is golden brown (this will depend on your oven). Allow the pizza to rest for 5-10 minutes before slicing. 

Notes

To make pizza sauce, here's what you need:

• 2 cups crushed tomatoes (from a can)
• 2 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt, to taste
• pepper, to taste

Combine the ingredients together and then spoon on the pizza crust before baking. 

To make pesto, check out this recipe. 

 

Nutrition

Calories: 2044kcal | Carbohydrates: 401g | Protein: 54g | Fat: 20g | Saturated Fat: 3g | Sodium: 3905mg | Potassium: 535mg | Fiber: 14g | Sugar: 1g | Calcium: 86mg | Iron: 23mg

The post Easy Sourdough Pizza Crust Recipe appeared first on Live Simply.

Now, before you dismiss the idea of making sourdough bread let me just encourage you: If I can find the time to make sourdough bread, you can, too!

I lack the patience for baking on most days. There are those rare times when I’ll get the urge to make cookies or cupcakes, but most of my time spent baking is due to a special occasion or because there are ripe bananas on the counter (hello, banana bread).

On top of the fact that I lack patience in the baking department, making sourdough bread has been a struggle and challenge for me. I’ve taken classes, read online tutorials, and experimented over the years with various sourdough methods. I’ve even purchased sourdough kits from the store. I’ve tried it all. On top of that, it’s hard to find good sourdough bread in my area. Well, that is, real sourdough bread that’s made with basic ingredients: flour, water, salt, and a sourdough starter.

Every one of my attempts resulted in less-than-ideal bread. I’d always give up and keep purchasing sourdough bread from the Whole Foods’ bakery (which is actually really tasty and it’s made with good ingredients).

Last spring, I purchased a book from Amazon called, Tartine Bread. The book is written by the master baker and owner (I believe, I’m still a bit unclear about the owner part) of Tartine Bakery in San Francisco. Tartine makes some of the most famous sourdough loaves in all the land, so I figured the book might help me on my quest to achieve good, homemade sourdough bread. After reading the book–which is very short considering that the first few pages contain the most important information–I felt confident enough to attempt homemade sourdough, again.

Trying to make sourdough bread, again, meant that I had to create a sourdough starter, again. I had the sourdough starter process down, so I quickly whisked together the flour and water needed for the base of the starter and then let it sit for a few days until it “came to life.” Once the starter was active, I was ready to try my hand at the Tartine method.

My first attempt at making sourdough bread, using the Tartine method, was a huge success. I had never created such perfect sourdough before. The crust crackled, the crumb was deliciously moist, and the holes in the bread were definitely Instagram-worthy. It was at that very moment that my love for making homemade sourdough began.

Over the past few months, I’ve tweaked the Tartine method, using the lessons from the book and the classes I’ve attended in my local community, to create a process that works for my schedule. I’ve also played around with using different flours to make the actual sourdough bread.

As I’ve played in the kitchen, I’ve shared my sourdough loaves over on Instagram. Many Instagram friends have messaged me, asking for the sourdough recipe. So here we are today. Together, I want to help you embark on your own (homemade) sourdough journey. I’m going to share my recipe and tips, from making the starter (yeast) to mixing the bread dough to baking the sourdough loaf, and then it’s your turn to experiment in your kitchen.

Before we can make an actual loaf of sourdough bread, we need to make a sourdough starter–the base on which sourdough bread is formed. Before sharing how to make a starter, let’s talk about what exactly a starter is and why it’s so important. Then, I’ll share how to use this starter to craft a loaf of homemade sourdough bread (see this post for the method I use).

To make a starter, two simple ingredients are combined: water and flour. Wild yeast is already in the flour and air, so at this point it’s just a matter of “capturing” that yeast. After just a few days of the water and flour mixture sitting on the counter, the starter will begin to show signs of life–there will be visible air bubbles throughout the batter, the batter will rise and fall, and it will smell slightly sour (but not in a rotten food way). Once the starter shows signs of life (the good bacteria at work), the starter needs to be maintained with regular feedings of fresh flour and water. Think of the starter like a pet. A pet that gives you delicious bread! That’s my kind of pet.

Once the starter shows signs of life, a loaf of sourdough bread can be made using the starter as the yeast. Not only does a starter help the sourdough bread rise, it also breaks down phytic acid in the bread (thanks to the bacteria), making the bread easier to digest. <–This is just one of the reasons why I’ve wanted to learn the art of making sourdough at home, and why I think it would be beneficial for others, too. According to Discover Magazine (check out the article, it’s fascinating), “Sourdough is teeming with bugs—some 50 million yeasts and 5 billion lactobacilli bacteria in every teaspoon of starter dough.”  

Using wild yeast to make bread is a practice that’s been around for a very long time. It’s a practice that’s beneficial for us in a day when people are afraid of bread and gluten. We’ll talk more about this next time, when we actually make bread together.

Above, you’ll notice my active and mature sourdough starter. This starter was made with all-purpose organic flour from Whole Foods (365 brand), and it’s maintained (fed) with all-purpose flour.

Notice the white line, that’s where the starter sat after discarding half and then feeding the leftover starter with 60 grams water and 60 grams flour. After about 5 hours, my starter grew to where you see it in this photo (double in size). This is a very mature and active starter. Your starter will start to behave in a similar way after about 7-12 days of starting–you just need patience and daily feedings.

Notice the bubbles, these are air pockets and a sign the starter is active and full of good bacteria (the kind that will make your bread rise and also predigest the gluten). When you first start, you’ll notice these bubbles are gradual and small. Overtime, the longer you maintain your starter, the more active and noticeable they’ll become. Seeing bubbles throughout your starter and also seeing it double in size after feeding (and then fall back down to the white line when it’s ready to be fed again) is a sign you can use this starter to bake!

• Focaccia: An Italian classic. This is my favorite sourdough bread to make. Enjoy with soup, make it into a pizza, use it to make sandwiches, or just snack on it throughout the day.
• Garlic Knots: A fun garlic bread made with fresh garlic and grated cheese.
• Muffins: Add any filling, such as blueberries or chopped apples or shredded zucchini.
• Banana Bread: I use 1/3 cup of maple syrup instead of the brown sugar in this recipe.
• Waffles: This is a great way to use the discard from your starter once active (you’ll need to discard half your start each day so why not use it?). I’ve used einkorn as the flour in this recipe with good results.
• Pancakes: Another great way to use the discard from your active starter.
• Crackers: Another great way to use the discard from your active starter.
• Pizza Dough: I’ve used einkorn flour in this recipe and it works great.
• Chocolate Chip Cookies: Yep, you can even satisfy your sweet cravings with a sourdough starter.

• Artisanal Sourdough Made Simple: This is the best sourdough book for easy recipes. Every recipe in this book is easy to make and delicious!
• Flour: If you’ve been around Live Simply for a while, then you know that I love baking with einkorn flour (an ancient grain). When it comes to sourdough, I prefer to use other wheat varieties. Einkorn is expensive and easier to digest (easier than most grains), so I reserve this flour for non-sourdough baking adventures. The sourdough process breaks down the gluten protein in wheat (predigests it), making wheat easier to digest. For flour, I love Sunrise Flour Mill, Hayden Flour Mills and Central Milling.
• Glass Jar: A tall jar (quart sized works well) for storing your starter. Think of this jar as your starter’s home. I like to pour my starter into a new jar (home) every couple of weeks to keep the sides and top of the jar from getting too crusty.
• Large Mixing Bowl: Most recipes will require mixing the sourdough in a large mixing bowl and then letting it rest for several hours (this is when the magic happens).
• Proofing Basket: This is not required, but does help with making a crusty, traditional sourdough loaf.
• Bread Pan: If you want to make a loaf bread (or banana bread), you’ll need a bread loaf pan.
• Dutch Oven: A Dutch oven creates the perfect steam oven for making a crusty loaf of sourdough.
• Dough Whisk: This is particularly helpful for keeping your hands clean when mixing your dough. The dough scraper is also nice for scooping the dough out of the bowl without dirtying your hands.
• Bread Lame: This tool allows you to score the bread (make cuts in the dough before baking), which allows the bread to expand and rise during baking.

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Sourdough Starter

How to make a from-scratch sourdough starter, and maintain that starter, for making homemade sourdough bread. 

Course How To

Cuisine American

Keyword Sourdough Starter

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 starter

Calories 510kcal

Author Kristin Marr

Ingredients

To Make a Starter:

• 100 grams whole wheat flour or all-purpose flour
• 100 grams filtered water

To Maintain/Feed an Active Starter:

• 60 grams whole wheat flour about 1/3 cup or all-purpose flour
• 60 grams filtered water a bit less than 1/4 cup

Special Equipment:

• digital scale you'll also need this to make the sourdough bread
• high-rimmed jar a large mason jar works well
• cheesecloth
• rubberband
• patience

Instructions

To Make a Starter:

• In a high-rimmed jar, mix together the 100 grams of flour and 100 grams of water. Once combined, the flour and water will be thick and resemble a very thick pancake or waffle batter. Cover the jar with a cheesecloth or small towel and secure the cloth over the jar with a rubber band. 
• Your work is done for now. It's time to wait and let the natural yeast (bacteria) do its work and bring your starter to life. I recommend placing your starter near a fruit basket (on the counter) or if your home is cold put your starter in the warmest location of your home.
• After about 1-2 days, you should notice that your starter looks and smells different. It may have a slightly sweet and sour aroma, air bubbles may appear in the starter, and the starter has risen. The starter will also change from a thick and hard-to-stir to batter to one that's a bit more pliable. You're not looking for any kind of crazy WOW changes, just slight changes here.
• Discard 50% of your starter.
• Feed the sourdough starter with 60 grams of fresh flour and 60 grams of filtered water (it's important to stick with the same flour for your starter versus change things up). Stir the fresh ingredients into the starter, place the cheesecloth (or towel) back on the jar, and secure the cheesecloth or towel with a rubber band. Place the starter back on the counter (near a fruit basket or warm spot, if possible). Continue to do this for 4-7 days.
• Once your starter is mature (around 5-7 days after starting and consistently feeding it, depending on the temperature of your home), you'll notice that it grows and shrinks throughout the day. Growth happens after you feed your starter with flour and water (and discard half of your starter before doing this)--growth usually happens during the first 2-12 hours of a fresh feeding. It's ideal to feed your starter when it shrinks back down as this means it's ready to fed again (it's consumed all the food you gave it and now it's ready for more so it can grow again). The more you feed your starter (between 1-2 times a day, depending on the current temperature in your home as warmer weather can make for a lively starter while cooler temps so it down), the healthier and more active it will be. When it rises (roughly 2-12 hours after feeding), this is considered an "active and bubbly or freshly fed starter" and it's the ideal time to make bread dough. You can use the discard starter (what you toss each time you feed it), to make waffles or pancakes or crackers.

To Maintain an Active Starter (AKA: Keep It Alive):

• Once a day, refresh your starter by feeding it with fresh flour and water (60 grams each). If your starter is super active (rising and falling often), you can feed it twice a day.
• If you're not going to regularly bake bread, you can keep your mature starter (it's been alive and healthy for a couple of weeks now) in the fridge. To do this, at feeding time, discard 50% of the starter (remember, you can use this to make waffles, pancakes, or crackers if you want), feed the starter with 60 grams of water and flour, and cover the starter. Let the starter sit at room temperature for an hour and then place the starter in the fridge to hibernate. This is also a good way to keep your starter alive if you're going to be traveling and won't be around to feed the starter on a daily basis. There's no need to feed the starter until you pull it back out of the fridge because you're ready to start baking bread again. The starter doesn't need to be fed while it's hibernating in the fridge. I recommend feeding it once a week, if possible, when keeping it in the fridge. You'll need to pull the starter from the fridge at least 1 day before starting the sourdough bread process, discarding 50% of the starter, giving the starter a fresh feeding (60 grams of flour and 60 grams of water), covering the starter, and placing it back on the counter in a warm spot.
• If you need help with troubleshooting or maintaining your starter, I recommend this quick-read guide: https://www.baileyraeskitchen.com/blog-hq/2020/3/25/troubleshooting-amp-maintaining-your-sourdough-starter

Notes

I've had the most success using whole wheat flour to make and maintain my starter. Plus, whole wheat flour is pretty inexpensive, which is important to me since I'm discarding and feeding my sourdough starter on a daily basis. 

I personally don't keep my starter in the fridge, because I usually bake bread 1-2 times a week and don't mind the regular feedings. I keep my starter in the fridge to hibernate when we travel, or during busy seasons of life when I won't be able to regularly feed my starter and make bread. 

Now that my starter is mature and thriving, I don't actually weigh the 50 grams of water and flour each time I feed the starter. I know, just from eye balling it and using a 1/4 cup measuring cup, what my starter should look like when it's fed. Once you get to a point of regular feedings, you'll get to know your starter and the ideal feeding appearance and consistency very well--so don't feel like you need to use the scale for this once you're a pro. You will need a scale for the initial starter creation and each time you make bread, because weight measurements are far more accurate than volume measurements. 

Now that you have a starter, you can make sourdough bread. A Sourdough starter can also be used to leaven more than just a loaf of sourdough bread. You can use a sourdough starter to make sourdough waffles or in place of the leavening agent (i.e. baking powder) in quick bread recipes. It can also be used to make pizza dough. Google is a wonderful resource for recipes. 

For troubleshooting (mold, etc.), Cultures for Health is a great resource. I recommend checking out this article. 

Nutrition

Calories: 510kcal | Carbohydrates: 107g | Protein: 19g | Fat: 3g | Sodium: 10mg | Potassium: 544mg | Fiber: 16g | Calcium: 51mg | Iron: 5.4mg

The post How to Make a Sourdough Starter (and Keep It Alive) appeared first on Live Simply.

We start today’s conversation talking about Greg’s health story, and then get right into a discussion about gluten:

• is all gluten created equal
• is there a healthy or traditional way to consume gluten
• what kind of bread should we look for (or make)

Our conversation then turns to talking about sourdough:

• what is sourdough
• why is sourdough good for you
• how to make your own sourdough bread at home or how to source sourdough bread in your area if you don’t want to bake at home.

I learned so much from today’s chat with Greg and I know you will, too.

Listen On iTunesListen On Stitcher Listen On Spotify

• Pizzeria Gregario (Facebook)
• Follow Greg on Instagram
• Asheville Bread Festival
• Nourishing Traditions by Sally Fallon
• My Sourdough Attempts (Instagram account)
• The Laurel’s Kitchen Bread Book (cookbook)
• Bread (cookbook)
• Tartine (sourdough cookbook)
• how to make a sourdough starter from Live Simply
• sourdough recipe from Live Simply

Q1: Tell us about yourself. 

Q2: What does eating real food look like for you?

Q3: Let’s talk about gluten. I would love to hear your thoughts on gluten–why do you think it’s so feared, should we fear gluten? Is there a “healthy” way to consume gluten?

Q4: Is all gluten created equal? Is gluten a problem, or is it how we’re consuming gluten? 

Q5: What should people be looking for when buying bread? What type of bread do you recommend consuming? And how can we spot a quality store-bought loaf? (This is a question a lot of folks asked about.

Q6: Talk to us about sourdough. What is sourdough, what makes sourdough unique compared to “standard” bread. What does souring grains do to gluten? 

Q7: Why should we incorporate sourdough into our diet?

Q8: Can you share about your sourdough baking process? What does the process of making a sourdough loaf look like in your kitchen?

Q9: How can someone start baking sourdough at home? 

Q10: You’re a big advocate for getting to know your grain source. Why do believe this is so important? And how can consumers be more informed about where their grains are coming from? 

Q11: You also source ancient grains, like einkorn, for your loaves. Can you share more about ancient grains.  

The post Podcast 042: Let’s Talk About Gluten and What Makes Sourdough Different with Greg Seymour appeared first on Live Simply.

Making sourdough bread is a traditional practice that’s been used to make grains more digestible and to help unlock the nutrients found in grains. 

“Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting, overnight soaking, and old-fashioned sour leavening can accomplish this important predigestive process in our own kitchens. Many people who are allergic to grains will tolerate them well when they are prepared according to these procedures.” -Sally Fallon, Nourishing Traditions 

I don’t soak, sprout, or sour every grain we consume. This is evidenced by the number of recipes on the blog that call for simply combining flour and other ingredients in a bowl and then putting those ingredients in the oven to bake. Just because I can’t/don’t/won’t soak, sprout, or sour every grain we consume doesn’t mean I can’t incorporate these time-honored, gut-loving techniques into my kitchen from time to time.

PS: If you have a Netflix account, I highly recommend watching Micheal Pollan’s Cooked Series, particularly part three, Air. Pollan explores the art, science, and reason why we should get back to making sourdough, particularly in a day and age when so many folks are afraid of gluten. If you don’t have a Netflix account, or don’t want to watch the documentary, read this short article. 

Most sourdough recipes are written in very complicated formats. The recipe formats are well and good if you know what you’re doing, but, to me, these instructions have made sourdough recipes feel intimidating.

Because of this, I’m going to share today’s recipe in steps. To me, this makes logical sense. This is how I initially wrote down and tweaked this recipe, so why change it up and try to make it all fancy.

Sourdough isn’t a process that’s meant to be fast or quick–that’s why active dry yeast was invented and became so popular–but don’t let this fact discourage you. Most of the process is a hands-off process, which means you can have a life outside the kitchen and still make sourdough bread.

Also, I highly recommend picking up the book, Tartine Bread. The book uses technical, baker terms (which are helpful as you progress along in your sourdough journey) for what I’m calling “steps.” The book is also filled with recipes, from pizza dough to olive sourdough bread. The Tartine recipe and method was published by the New York Times a couple of years ago, too. So if you want to try out the full method, which I’ve adapted to work for my schedule, check out the recipe.

So, step one…

In the first step, I combine some of my sourdough starter (here’s a tutorial), with the majority of the water and flour used to make the dough. At this point, the dough is jagged and thick. The dough is covered with a towel, and then rests on the counter for about 6 hours.

After about 6 hours (I’ve tried other time periods and this works best for my schedule), the dough has spread and increased in size. Now it’s time for step two.

To knead the dough, I use the method described in Tartine Bread, “…dip one hand in water to prevent the dough from sticking to you and then grab the underside of the dough, stretch it up, and fold it back over the rest of the dough. Repeat this action three times so that all the dough gets evenly developed. This is considered one turn.”

It’s fascinating to watch how the dough develops and transforms itself. By the end of this process, the dough is smooth and easier to handle. Some air bubbles develop in the bread during this process, too.

After 3 hours, the dough is ready to be placed on a floured surface and folded. After folding the dough over itself, on each side, I dust the dough generously with flour and cover it with my towel. The dough then rests for 30 minutes, during which time it will flatten out like a thick pancake.

Note: This is a very wet dough, so if this is your first time working with sourdough, you may want to add a bit more flour to the dough (about 30 grams, up to 50 grams) to make it easier to work with.

The dough is placed in the floured proofing basket, and then into the fridge it goes to rest overnight.

Once removed from the oven, and the Dutch oven, the bread is ready to rest and cool.

Sourdough bread is just as much of an art as it is a science. No two loaves are the same, and no two methods are identical (thanks to different environments, schedules, and personal taste preferences).

The more you make sourdough bread, the more you can tweak and perfect your ideal bread, and the process that goes into making the bread. This recipe and method, which I’ve tweaked from Tartine Bread and the classes I’ve taken in my local community, works for my schedule and produces a loaf of bread that’s slightly sour, but too sour; slightly dense, but not too dense; slightly imperfect, but absolutely perfect to me and my family.

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Homemade Sourdough Bread (Spelt and Wheat)

Homemade sourdough bread made with spelt and wheat flours. A recipe and method adapted from Tartine Bread. 

Course Breakfast, Side Dish, Snack

Cuisine American

Keyword Bread, Homemade, Sourdough

Prep Time 1 day day

Cook Time 44 minutes minutes

Servings 1 loaf

Calories 2305kcal

Author Kristin Marr

Ingredients

Step One:

• 50 grams sourdough starter about 2 tablespoons*
• 400 grams filtered water
• 100 grams whole wheat flour
• 450 grams white spelt flour unbleached, unbromated and unenriched**

Step Two:

• 25 grams filtered, warm water
• 10 grams salt
• 30 grams white spelt flour
• white spelt flour for dusting the countertop and top of the dough

Step Three:

• whole wheat flour for dusting the proofing basket
• white rice flour for dusting the proofing basket

Special Equipment:

• digital scale because you'll need to weigh the above ingredients
• large bowl ceramic, glass, or stainless steel work best
• dish towel
• proofing basket or a medium-size bowl--you'll also need a dish towel if using a bowl
• bread lame or a very sharp knife
• Dutch oven I use a 3 quart oven
• sharp bread knife

Instructions

Step One:

• In a large bowl, using your hands or a spoonula, combine the starter, water, and flours. The dough should be jagged and thick. Cover the bowl with a towel (or you could use plastic wrap or beeswax wrap), and allow the dough to rest for 6 hours. I usually start this in the morning, before I leave the house for the day, and allow it to rest on the counter until I get home. After about 6 hours (it can go for a bit longer, if needed), the dough should have spread and increased in size.

Step Two:

• Add the water and the salt to the dough. To do this, fold the ingredients into the dough by grabbing the underside of the dough, stretching it , and folding the sides over and on top of the dough. This is all done within the bowl. Cover the bowl with the towel and set a timer for 3 hours. 
• During this 3 hour time period, every 30 minutes, return back to the dough to "knead" it or "turn it." To knead the dough, I use the method described in Tartine Bread, "...dip one hand in water to prevent the dough from sticking to you and then grab the underside of the dough, stretch it up, and fold it back over the rest of the dough. Repeat this action three times so that all the dough gets evenly developed. This is considered one turn." The goal is to knead or turn the dough 3-4 times during this resting period--I've found that every 30 minutes works well. 
• By the end of this step, the dough should have increased by 20-30%, if not let the dough rise for another hour. <--This may be particularly true during the winter if your home is very cold. 
• Turn the dough onto a well-floured countertop surface (I use extra spelt flour). If the dough feels unreasonably wet to you (the dough should be a "wet dough"), you can knead in 30 more grams of spelt flour. If it still feels too wet to work with, you can add 20 more grams of flour (up to 50 total grams of flour). 
• Using the same kneading/turning method, fold the dough together to form a ball. Sprinkle the top of the dough with extra spelt flour and cover the dough with a towel. Allow the dough to rest for 30 minutes. During this time the dough will flatten and spread, like a very thick pancake. 

Step Three:

• Now it's time to shape the dough and get it ready for a final rise. Before doing this, you'll need to prep a proofing basket.
• Whisk together 50/50 whole wheat flour and white rice flour--I mix 1 cup of each flour and keep this in a dedicated container that I pull out for this step.
• If you're using a proofing basket, mist the basket with water and generously sprinkle the basket with the flour mixture. If you don't have a proofing basket, place a dish towel in a medium-size bowl, mist the towel with water and generously sprinkle the towel with the flour mixture. (The water misting helps the flour stick to the surface.) 
• Now it's time to shape the dough into what Tartine describes as a "neat package." To do this, fold one side of the dough (the side near you) up and over the center of the dough. Stretch out the dough to your right and fold the dough up and over the last fold. Repeat this with the left side. Now fold the dough "in the back" (furthest from you, I don't know what else to call this part) up and over the previous folds. At this point, you should have a compact dough ball. Gently roll the dough away from you, creating a smooth ball, and dust the top of the ball with some of the wheat and rice flour blend. 
• Let the dough rest for a minute, and then place your hand under the dough and drop it in prepared basket (with the floured top now at the bottom). Cover the basket with a towel, or plastic wrap or beeswax wrap, dust the top with a bit of the wheat and rice flour mixture, and place it in the fridge. Let the dough rest in the fridge for 12 hours before baking. Alternatively, you can leave the basket on the counter, covered, and let it rest for only 3-4 hours before baking. 

Step Four:

• To bake the bread, preheat the oven to 500F and place a Dutch oven, with a lid, in the oven. Remove the bread from the fridge and allow it to rest on the counter (at least 30 minutes before baking). Once the oven reaches 500F, remove the Dutch oven from the oven. Flip the bowl upside down and drop the bread into the Dutch oven. Use a very sharp knife, or a bread lame, to make a couple of cuts on the top of the bread to allow steam to escape. 
• Place the lid on the Dutch oven. Reduce the oven to 450F. Bake the bread, with the lid on, for 24 minutes (this creates a natural steam oven). After 24 minutes, remove the lid and and bake the bread for 20 minutes. 
• Remove the Dutch oven from the oven, and then remove the bread from the Dutch oven. Place the bread on its side to cool. 
• Cool the bread before slicing and enjoying. Use a sharp bread knife to cut the bread. 

Other Recipes:

• There are many ways to make sourdough bread. This is just the method I use. Here's another method I've used with good success that calls for all-purpose flour: https://www.theclevercarrot.com/2020/04/artisan-sourdough-with-all-purpose-flour/

  To learn more about all the ways to use a sourdough starter, check out this post.

Notes

*Try to use a starter that's been fed in the last 12 hours--so it's fresh and very active. After using some of the starter to make the bread, you'll want to feed your starter. You shouldn't need to dump any of the starter (since roughly 50% just went into your bread) before feeding. 

**The price on Amazon is much higher than what I pay in the store. I purchase the white spelt flour (and the rice flour) from Whole Foods. I believe the spelt flour costs $10 for the same bag. I've tried making this bread with both 100% whole wheat and stone ground spelt, and I don't care for either one. The texture is far to dense for me. You're welcome to try stone ground spelt, if desired, just know that the texture may be a bit more on the rustic side and the flavor may be, too. All-purpose flour is the flour Tartine Bread calls for in the book. Tartine Bread does offer a 100% whole wheat recipe in the book. 

Don't worry if the bread looks like it's a "flop" when you remove it from the bowl and drop it in the Dutch oven. It's okay! I've had this happen several times, usually because I didn't add enough flour to the proofing basket to prevent the loaf from sticking. The bread will be fine, don't mess with it in the hot Dutch oven. If you find that the dough continues to be difficult to remove from the proofing basket, try adding the 30 grams (up to 50 grams) of spelt flour during the step 2. 

As you practice the art of making sourdough bread, you'll learn what to expect at each stage, including what the dough should feel like and what it should look like. Just like with anything, the more you practice the better you get. You'll also be able to develop a schedule that works best for you. I begin with step one in the morning, set a timer, and then come home in the afternoon/early evening and start step two while I'm making dinner. After the dishes, I finish up on step two and step three. The next morning I bake the bread (step four). During the school year, I make bread on Saturday and then bake the bread on Sunday. 

If your first loaf comes out too flat (the loaf spreads and doesn't hold its round shape), try adding the extra 30-50 grams of spelt flour during step 2, as talked about in the recipe. This should fix the issue. The bread will still be usable and tasty, even if it spreads and flattens while baking. 

Nutrition

Calories: 2305kcal | Carbohydrates: 433g | Protein: 78g | Fat: 18g | Sodium: 3915mg | Potassium: 363mg | Fiber: 75g | Calcium: 46mg | Iron: 26.6mg

The post Homemade Sourdough Bread appeared first on Live Simply.