Sourdough Bread

My Favourite Sourdough Bread Recipe

Long before the pandemic hit and everybody started baking sourdough bread, I was already making my own sourdough bread. I had my own starter who we affectionately call Floyd.

Over the last couple of years I have tried many different bread recipes, techniques, and tricks. Some with success, others not so much.

However I have now settled on a recipe that works for me basically every time.

The ingredients are simple:

  • 4 cups of flour
  • 1 Tablespoon of salt
  • 1 cup of sourdough starter – approximately.
  • 350 mL of water with a 1/2 teaspoon of yeast in it.
  • Optional ingredients – a tablespoon of Italian seasoning or a tablespoon of Cricket Powder.

The process is also relatively simple: I start by putting 350 ml of lukewarm water into a measuring cup and adding a half teaspoon of yeast to that water.

I leave the water and yeast mixture to sit while I do the next steps.

Into my mixing bowl I measure out 4 cups of unbleached flour.

Cricket Powder

I add about a tablespoon of salt to that flour and then I use a fork to mix the salt into the flour. If you are using the Cricket Powder like I did in the video above, this is when you add it to the mixing bowl.

The cricket powder is a boost of protein, fibre, and vitamin B12 – that is the reason to add it to the bread. It adds food value!

Next I ladle in approximately one cup of sourdough. I don’t measure it, I just eyeball it to about a cup.

Sourdough Starter

I use the same fork to cut the sourdough starter into the flour and salt mixture. It is like when you’re making biscuits and you want the mixture to have pea-sized chunks of sourdough starter and flour mixed together.

The final step is to add the water and yeast mixture into the flour.

I pour it into the centre and then use the fork to mix it in as much as I can.

Then I use a rubber scraper or as some call it, a spatula, and I mix the dough until it is a smooth ball of dough and all the flour that’s in the bowl is absorbed into the ball of dough.

I will then take a little pinch of flour and sprinkle it around the ball of dough in the bowl and turn the ball of door over and need it for about five minutes.

Bread Dough

I continue to add a pinch of flour on top of the dough so that I can knead it without the dough sticking to my hands.

As I said, I do this for about 5-10 minutes.

Then I leave the ball of dough in the mixing bowl with a tea towel over it to sit overnight.

Depending on what my schedule is like for the morning, I will sometimes punch the dough down and let it rise for another hour.

When I feel the dough is ready, I will put my 5 L Dutch oven, with the lid on, into the oven and set the oven to 425°.

Once the oven is up to temperature, I take the Dutch oven out, remove the lid and lower the ball of dough into the Dutch oven. Then I put the lid back on and put the Dutch oven back in the oven.

Sourdough Bread

I leave the dough in the Dutch oven in the oven for 35 minutes at 425° before lowering the oven temperature to 350° and removing the lid from the Dutch oven. I reset the timer for 25 minutes.

Cabin Baking Bread

Final step – I take the Dutch oven out of the oven, take the freshly baked sourdough bread out of the pot and let it rest on a wire rack before trying to slice into it. The waiting for it to cool is often the most difficult part of the process!

Then we eat bread.