In 2013, my culinary resolution was to learn how to bake bread.
For the last year, I dedicated myself to this process. I researched, tested and baked countless loaves with both good and bad results. I started with a yeasted ‘no-knead’ recipe, and eventually worked my way up to the holy grail; sourdough bread.
Sourdough is unique because it does not require commercial yeast in order to rise. It’s made with a starter which acts as a natural leavening agent. Sourdough is known for its characteristic flavor (ranging from mild to strong), chewy texture and crisp crust. From a health standpoint, it dominates when compared to standard loaves. The naturally occurring acids and long fermentation help to break down the proteins and gluten, making it more digestible and easy for the body to absorb.
- 5.35 oz / 150g active, fed starter
- 8.80 oz / 250g water, preferably filtered
- .90 oz / 25g olive oil
- 17.65 oz / 500g bread flour (not all purpose)
- .35 oz / 10g fine sea salt
- fine ground cornmeal, for dusting