Sour Dough Recipe

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Starter

First Feeding

Starter	Flour	Water
1	4	4

Second Feeding

Using starter after first feeding

Starter	Flour	Water
1	2	1

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Example: Feeding

• First feeding: 25g starter with 100g bread flour and 100g water
  • Left overnight in a refrigerator or 5-6 hours room temp
• Second feeding: 150g start with 100g bread flour and 50g water
  • After mixing, lightly oil ball of dough and let rise for 5-6 hours
    • If kept in a refrigerator, remove 1-2 hours before baking

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Dough

Using starter after second feeding

Starter	Flour	Water
3	4	3

Add salt to taste (0.01)

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Example: Preparing the Dough

• With 150g of starter, mix with 150g of (warm) water
• Add flour while mixing the water/starter mixture, and reserve some flour for covering the working surface
• After mixing the flour/water/mixture until sticky, let rest for 10-20 minutes.
• Pour sticky mixture onto a floured surface and knead until no longer sticky.
  • The dough should be elastic and smooth
• Cover the dough and let it rise for an hour
• Knead and shape dough lightly. Cover and let rise for an hour
• Again, Knead and shape dough lightly. Cover and let rise for 4-5 hours
  • The dough should be left in a floured bowl
• Preheat oven to 475°F (~250°F)
• Transfer dough from bowl to pan or baking stone
• Slash dough to allow growth while baking
• Bake for 15-20 minutes or until the dough develops a dark caramel color