From Starter to Loaf: Your Guide to Homemade Sourdough

Unlock the Secrets of Homemade Sourdough with 4 Unique Friendship Bread Variations

Celebrating the essence of friendship and unity has never been cozier than when it’s done around the warmth of shared, comforting meals. While the whims of culinary trends might see sourdough and friendship breads ebb and flow in popularity, these timeless classics can easily be woven into the fabric of your closest circle, offering simplicity masked as sophistication in every loaf.

The Sourdough Starter is a journey of seven days might, and at first blush may appear a commitment too grand. However, this venture into artisanal baking requires only a few minutes of your day. Crafted from the humblest of ingredients – pure, unbleached flour and the gentle warmth of water – this starter is your gateway to an array of breads that speak the language of love and care. From the robust embrace of the Classic Sourdough to the inviting whisper of the Everything Loaf, from the sweet murmur of the Cinnamon Brown Sugar Loaf to the decadent charm of the Chocolate Loaf, each slice is a testament to the joys of baking together.

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Sourdough Starter

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Recipe courtesy of “Cookin’ Savvy”

Total Time; 7 days

Equipment

• Unbleached all-purpose flour
• Warm water
• Glass bowl
• Silicone spoon Mason jar

Instructions

• Day 1: In glass bowl, stir 50 grams flour and 50 grams warm water. Let sit at room temperature, covered.
• Day 2: Add 50 grams flour and 50 grams warm water to bowl. Stir and let sit at room temperature, covered.
• Day 3: Discard half the starter. Add 100 grams flour and 100 grams warm water. Stir and let sit at room temperature, covered.
• Day 4: Discard half the starter. Add 150 grams flour and 150 grams warm water. Stir and let sit at room temperature, covered.
• Day 5: Discard half the starter then pour remaining starter into Mason jar. Add 150 grams flour and 150 grams warm water. Stir and let sit at room temperature, covered.
• Day 6: Discard half the starter. Add 200 grams flour and 200 grams warm water. Stir and let sit at room temperature, covered.
• Day 7: Place warm water in bowl and add spoonful of starter to water. If it floats, it’s ready to make bread. If it sinks, repeat Day 6 instructions. If not floating by Day 10, throw out and start over.

Tips: If you’re baking bread daily, the starter will need to be fed every day. If you’re not making bread daily, the starter can remain at room temperature and should be fed every other day. If the starter cannot be fed, it can be safely stored in the refrigerator for up to 10 days, covered, without feeding. To measure correctly, place an empty bowl on the scale and then reset it to zero before each measurement.

Plain Sourdough

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Recipe courtesy of “Cookin’ Savvy”

Eqipment and Ingredients

• Medium bowl
• Warm water
• Sourdough starter
• Salt
• Unbleached all-purpose flour
• Silicone spoon
• Sharp knife

Instructions

1. In medium bowl, combine 330 grams warm water, 90 grams sourdough starter and 10 grams salt. Stir well then add 525 grams flour. Using silicone spoon, mix dough to sticky ball. Let rest, covered, about 45 minutes.
2. Pull dough from bottom and stretch to top of dough ball. Repeat around entirety of dough ball a few times then cover. Repeat process four times then cover and let sit at room temperature at least 6 hours but no more than 14 hours. Dough should double.
3. Sprinkle flour on counter then spread dough flat on floured surface. Fold dough from sides then turn and roll into ball. Place on parchment paper and put back in bowl 1 hour.
4. Heat oven to 500 F with uncovered Dutch oven inside.
5. Using sharp knife, score dough then place parchment paper and dough in Dutch oven. Cover with lid and bake 20 minutes then remove lid and lower temperature to 475 F for 25 minutes. Internal temperature should reach 195-205 F. Let rest at least 1 hour before cutting and serving.

Everything Loaf

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Recipe courtesy of “Cookin’ Savvy”

Equipment and Ingredients

• Medium bowl
• Warm water
• Sourdough starter
• Salt
• Unbleached all-purpose flour
• Silicone spoon
• Everything bagel seasoning
• Sharp knife

Instructions

1. In medium bowl, combine 330 grams warm water, 90 grams sourdough starter and 10 grams salt. Stir well then add 525 grams flour. Using silicone spoon, mix dough to sticky ball. Let rest, covered, about 45 minutes.
2. Pull dough from bottom and stretch to top of dough ball. Repeat around entirety of dough ball a few times then cover. Repeat process four times then cover and let sit at room temperature at least 6 hours but no more than 14 hours. Dough should double.
3. Sprinkle flour on counter then spread dough flat on floured surface. Sprinkle with everything bagel seasoning. Fold dough from sides then turn and roll into ball. Place on parchment paper and put back in bowl 1 hour.
4. Heat oven to 500 F with uncovered Dutch oven inside. Using sharp knife, score dough then place parchment paper and dough in Dutch oven. Cover with lid and bake 20 minutes then remove lid and lower temperature to 475 F for 25 minutes. Internal temperature should reach 195-205 F. Let rest at least 1 hour before sprinkling with everything bagel seasoning, cutting and serving.

Cinnamon Brown Sugar Loaf

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Recipe courtesy of “Cookin’ Savvy”

Equipment and Ingredients

• Medium bowl
• Warm water
• Sourdough starter
• Salt
• Unbleached all-purpose flour
• Silicone spoon
• Softened butter
• Brown sugar
• Cinnamon
• Sharp knife

Instructions

1. In medium bowl, combine 330 grams warm water, 90 grams sourdough starter and 10 grams salt. Stir well then add 525 grams flour. Using silicone spoon, mix dough to sticky ball. Let rest, covered, about 45 minutes.
2. Pull dough from bottom and stretch to top of dough ball. Repeat around entirety of dough ball a few times then cover. Repeat process four times then cover and let sit at room temperature at least 6 hours but no more than 14 hours. Dough should double.
3. In bowl, mix 4 tablespoons butter, 1/2 cup brown sugar and 2 tablespoons cinnamon.
4. Sprinkle flour on counter then spread dough flat on floured surface. Spread cinnamon mixture on dough. Fold dough from sides, pinching to keep cinnamon inside, then turn and roll into ball. Place on parchment paper and put back in bowl 1 hour.
5. Heat oven to 475 F with uncovered Dutch oven inside.
6. Using sharp knife, score dough then place parchment paper and dough in Dutch oven lined with aluminum foil. Cover with lid and bake 20 minutes then remove lid and lower temperature to 450 F for 25 minutes. Internal temperature should reach 195-205 F. Let rest at least 1 hour before cutting and serving.

Chocolate Loaf

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Recipe courtesy of “Cookin’ Savvy”

Equipment and Ingredients

• Medium bowl
• Warm water
• Sourdough starter
• Salt
• Unbleached all-purpose flour
• Cocoa powder
• Sugar
• Silicone spoon
• Milk chocolate chips
• Sharp knife

Instructions

1. In medium bowl, combine 350 grams warm water, 150 grams sourdough starter and 10 grams salt. Stir well then add 500 grams flour, 50 grams cocoa powder and 50 grams sugar. Using silicone spoon, mix dough to sticky ball. Let rest, covered, about 45 minutes.
2. Pull dough from bottom and stretch to top of dough ball. Repeat around entirety of dough ball a few times, adding 1 1/2 cups milk chocolate chips during process, then cover. Repeat process four times then cover and let sit at room temperature at least 6 hours but no more than 14 hours. Dough should double.
3. Sprinkle flour on counter then spread dough flat on floured surface. Fold dough from sides then turn and roll into ball. Place on parchment paper and put back in bowl 1 hour.
4. Heat oven to 450 F with uncovered Dutch oven inside.
5. Using sharp knife, score dough then place parchment paper and dough in Dutch oven. Cover with lid and bake 40 minutes. Internal temperature should reach 195-205 F. Let rest at least 1 hour before cutting and serving.

Content courtesy Culinary.net.

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