My Best Sourdough Recipe - The Perfect Loaf

I’ve tried a lot of flour out there (and am an avid user of freshly milled flour), indeed not everything there is, but I’ve ordered enough now that the UPS guy thinks I might have a bakery in my backyard. I ha… See more

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FAQs about My Best Sourdough Recipe - The Perfect Loaf Coupon?

What is sourdough bread?

Sourdough is a specific type of bread created through a natural fermentation process involving suitable bacteria and wild yeasts in the environment (i.e., the air and even a baker’s hands) and, most importantly, on the grain itself. A sourdough starter culture is used to seed fermentation in new dough when making sourdough bread. ...

What is beginner's sourdough bread?

This beginner’s sourdough bread is a two-day-long process where the bread is mixed and prepared on day one, cold-proofed (retarded) in the fridge overnight, then baked on day two. ...

How long does sourdough bread last?

Whole loaves can be stored uncovered at room temperature for 1 day. Once cut, bread should be stored in paper bags at room temperature and will keep for 5 days or longer. After the second day, it benefits from light toasting. Watch Claire Saffitz make sourdough bread from start to finish. ...

Is sourdough bread a deterrent to making Pain de campagne?

Pain de Campagne sounds complicated, but it couldn’t be simpler — or more forgiving. One of the biggest deterrents to making sourdough bread is nailing the timing. First, there’s the question of your starter. Has it been fed recently enough? Will it be ripe in time for baking? And then there’s the dough itself. ...

Does rye flour make sourdough bread?

Get the recipe: High-Hydration Whole Wheat Sourdough Bread Shop the recipe: Whole Wheat Flour Add a little rye flour to your sourdough baking. Rye flour adds a robust flavor to this hearty loaf, while bread flour provides sufficient strength in the dough. ...

Where did sourdough bread come from?

This bread was born when I first got my hands dirty with flour and water. Its parent—if you could call it that—was originally Chad Robertson’s Tartine loaf with his liquid levain, brought to life, not with intensive kneading, but rather a series of folds during bulk fermentation. My best sourdough recipe has grown since then. ...