There is something profoundly satisfying about baking a loaf of sourdough bread. From the earthy tang of the starter to the crackle of the crust as it cools on the counter, sourdough is as much a ritual as it is a recipe. Unlike commercial loaves that rely on quick-rise yeast, sourdough takes its time. It rewards patience with depth of flavour, a beautiful open crumb, and a connection to the most traditional form of breadmaking.

For many home bakers, sourdough is the holy grail. It is both wonderfully rustic and endlessly nuanced. It might take a little practice, but the results are worth every moment. Once you begin, you may never go back to shop-bought bread again.

What Is Sourdough Bread?

Sourdough bread is made using natural wild yeasts captured in a starter, rather than instant or fresh yeast. The starter, a simple mix of flour and water, ferments over time and becomes the rising agent for the bread. This process not only helps the dough rise but also creates the distinct tangy flavour that sourdough is known for.

The texture of sourdough is also unique. It often has a chewy, open crumb with a crisp, blistered crust. The longer fermentation process helps develop complex flavour and makes it easier to digest for some people.

The Origins of Sourdough

Sourdough is one of the oldest forms of leavened bread, dating back thousands of years. Before commercial yeast became available, all bread was naturally leavened through wild fermentation. Sourdough is still a staple in many cultures, from the rustic pain au levain of France to the tangy loaves of San Francisco.

In recent years, sourdough has enjoyed a resurgence in UK kitchens, with more bakers turning to traditional methods and nurturing their own starters like beloved pets.

How to Make a Sourdough Starter

Before you can bake sourdough bread, you need a starter. This is a live culture made from just flour and water. Mix equal parts strong white bread flour and water in a clean jar and leave it at room temperature. Feed it daily with the same ratio of fresh flour and water until it becomes bubbly and active. This usually takes about five to seven days.

Once the starter is established, it can be kept indefinitely, provided it is fed regularly. Store it in the fridge when not in use and feed it the day before baking to bring it back to full strength.

Ingredients for Sourdough Bread

To make a basic sourdough loaf, you will need:

  • 500g strong white bread flour
  • 100g active sourdough starter
  • 10g fine sea salt
  • 350ml water (plus a little extra if needed)

The quality of the flour matters. Choose a strong bread flour with a high protein content, as this gives the bread its structure and chew. You can also blend in wholemeal or rye flours for added flavour and nutrition.

The Method: A Step-by-Step Guide

Begin by mixing the flour and water in a large bowl until fully combined. Cover and let it rest for about 30 minutes. This stage is called autolyse and helps hydrate the flour and start gluten development.

Add the sourdough starter and mix it through the dough until well incorporated. Add the salt and mix again. At this point, the dough will feel sticky and rough, but resist the urge to add more flour.

Leave the dough at room temperature for its bulk fermentation. Over the next four to five hours, perform gentle stretch and fold techniques every 30 to 45 minutes. This helps strengthen the dough and build its structure.

After the bulk ferment, shape the dough into a round or oval and place it into a floured proving basket or bowl. Cover and place it in the fridge overnight for a long, cold proof. This slow fermentation deepens the flavour and helps develop the crust.

The next day, preheat your oven to 230°C and place a Dutch oven or heavy lidded pot inside to heat up. Turn out the dough onto parchment, score the top with a sharp blade and carefully transfer it into the hot pot.

Bake for 20 minutes with the lid on, then remove the lid and bake for another 20 to 25 minutes until deep golden and crusty. Cool completely before slicing.

Chef Tips and Troubleshooting

Humidity, timing and flour type all affect sourdough, so do not be discouraged if your first loaf is not perfect. Each bake teaches you something new. Keeping notes can help refine your technique.

To create a really crusty finish, bake with steam. The closed pot method mimics a professional bread oven. If you do not have a Dutch oven, place a tray of water at the bottom of your oven to create steam.

If your bread is too dense, your starter may not be active enough. Give it another day of feeding or increase the bulk fermentation time slightly.

Serving Suggestions and Storage

Sourdough is delicious fresh with just a swipe of butter, but it also shines when toasted or used for sandwiches, croutons or even French toast. Its tangy edge pairs beautifully with sharp cheeses, tomatoes or roasted vegetables.

To store your loaf, wrap it in a clean tea towel and keep it in a bread bin. Avoid plastic bags which can soften the crust. Sourdough keeps well for several days and freezes beautifully when sliced.

Dietary Notes and Sustainability

Sourdough is naturally vegan and contains no added sugar or fat. Some people find it easier to digest due to the longer fermentation, which breaks down gluten and phytic acid.

Use organic flours and locally milled grains if possible to support sustainable farming practices. Making bread at home also reduces packaging waste and allows for full control over ingredients.

Final Thoughts: A Labour of Love

Baking sourdough bread is more than just a recipe. It is a journey in patience, practice and simple joy. With each loaf, you deepen your connection to ingredients and to a craft that stretches back through centuries. It may take time to master, but once you do, sourdough becomes a quiet but powerful rhythm in your kitchen life. Few things feel more satisfying than pulling a golden, crackling loaf from your oven and knowing you made it from nothing but flour, water and care.

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