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Karlee’s Fort Whyte Farms Sourdough Recipe — And How to NOT Kill Your Sourdough Starter

March 29, 2019

Karlee’s Fort Whyte Farms Sourdough Recipe — And How to NOT Kill Your Sourdough Starter

I LOVE sourdough bread. It’s super tasty, and for some reason, something about the whole fermentation / no yeast thing is just so fascinating to me. My amazing friend Karlee Gendron gave me a sourdough starter last summer, and after a few terrible tries on my part, I finally started figuring it out… so when she shared this recipe with me, I wanted to spread it around.

(I also recommend checking out my article on DIY Fermentation on Outside mag for some toppings you can make for this bread, like kimchi or pickled radishes. SO good!)

OK, back to sourdough: That same bacteria that’s in yogurt — lactobacilli — combines with yeast and activates, beginning to consume the flour and creating those air bubbles that make sourdough so freaking tasty, while the bacteria also means that even gluten-intolerant people can sometimes happily enjoy sourdough. But because it’s so simple, only requiring flour, water and salt to bake.

It’s not that sourdough bread baking is super difficult once you master it, Karlee says. It’s just a very precision-based recipe that requires a bit of practice, and maybe a round of two of rock-solid bread before you figure it out. That’s why she highly recommends measuring ingredients on a food scale — sourdough is the only time she’s this precise.

Karlee’s Fort Whyte Farms Sourdough Recipe

Find a starter or make your own: Most bakeries will give you a small sourdough starter if you ask, but it’s just as easy to DIY it. In a small mason jar, combine equal amounts of flour and water, and let it sit at room temperature. Every day, add a small amount of water and flour to ‘feed’ it. You’ll notice it bubbling—that means it’s working!

Mix Leaven: Add 200g warm water (roughly 80F), 200g flour, and 50 g starter to a container. Cover with cling wrap or a tea towel, and let sit ~12 hours.

  • Mix Bread:
  • Add 250g leaven to a large mixing bowl
  • Pour in 700g of water (roughly 80F) and mix with your hands until the leaven is dispersed
  • Add 1000g flour and mix with your hands until combined, and no dry flour is left.
  • Cover your bowl with a towel or cling wrap, and let it sit for 30-45 minutes
  • Mix 20g salt and 50g very warm water, and dissolve the salt. Pour over top of the dough and squeeze the dough with your hands to incorporate the salt water throughout.
  • Bulk Fermentation: Cover for 30 minutes, and fold (4 folds is “one fold”) the dough every 30-45 minutes (4 times) (*or as much as you have time for). Rest 1-2 hours untouched and covered.
  • Bench Rest Lightly sprinkle flour on the counter, and cut dough into two equal halves. Fold each round into lose boules and let rest on the counter, covered with a tea towel with 30 minutes.
  • Shape the dough but folding each boule with lightly floured hands. Place upside down into prepared bannetons or bowls (heavily floured bowls/tea towels or bannetons – rice flour works the best)
  • Place dough covered in the fridge overnight
  • Place dutch oven pot in the oven, and heat to 500F.
  • Place the bread into the dutch oven- The side that is facing up in the banneton or bowl will be the bottom of the bread. Score, and cover with the lid. Bake 25 minutes with the lid on, reduce to 475F and bake 20 minutes with the lid off. (If using a thermometer, bread should reach 200F)
  • Cool 1 hour and ENJOY

sourdough recipe

Taking care of your sourdough starter:

It’s like having a very chill pet. There’s some care involved, though:

  • If you are going to bake every week: Feed your sourdough starter with equal parts flour and water daily, and double feed (feed once in the morning and once at night) the day before you make your leaven.
  • If you are only going to bake casually: Feed starter one time per week and store in the fridge.
  • Take the starter out of the fridge three days before baking, feed as per above prior to baking.

 

 

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