Sourdough Starter and Bread

Ingredients:

For the sourdough starter:

• 1 cup all-purpose flour
• 1/2 cup lukewarm water

For the bread dough:

• 1 cup active sourdough starter
• 3 cups bread flour
• 1 1/2 cups lukewarm water
• 2 teaspoons salt

Instructions:

Day 1: Creating the Sourdough Starter

1. In a clean glass or plastic container, mix 1 cup of all-purpose flour with 1/2 cup of lukewarm water until well combined.
2. Cover the container loosely with a clean kitchen towel or plastic wrap and let it sit at room temperature (around 70°F/21°C) for 24 hours.

Day 2: Feeding the Starter

1. After 24 hours, you may notice some bubbles forming on the surface of the mixture. This indicates that fermentation has begun.
2. Discard half of the starter (or use it for another recipe) and then add 1 cup of all-purpose flour and 1/2 cup of lukewarm water to the remaining starter. Mix until well combined.
3. Cover the container again and let it sit at room temperature for another 24 hours.

Days 3-6: Repeat Feeding the Starter

1. Each day, discard half of the starter and feed it with 1 cup of all-purpose flour and 1/2 cup of lukewarm water. Mix until well combined and let it sit at room temperature for 24 hours.
2. By the end of day 6, your starter should be active, bubbly, and have a slightly tangy aroma. It is now ready to use for baking sourdough bread.

Making the Sourdough Bread:

1. In a large mixing bowl, combine 1 cup of active sourdough starter with 3 cups of bread flour and 1 1/2 cups of lukewarm water. Mix until a shaggy dough forms.
2. Cover the bowl with a clean kitchen towel and let the dough rest at room temperature for 30 minutes to 1 hour. This allows the flour to fully hydrate.
3. After the rest, add 2 teaspoons of salt to the dough and knead it for about 10-15 minutes until it becomes smooth and elastic. You can do this by hand or using a stand mixer with a dough hook attachment.
4. Place the dough in a clean, lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let it rise at room temperature for 4-6 hours, or until it has doubled in size. Alternatively, you can let it rise in the refrigerator overnight for a slower fermentation.
5. Once the dough has doubled in size, gently deflate it and shape it into a loaf. You can shape it into a round boule or an oblong batard.
6. Place the shaped dough on a parchment-lined baking sheet or in a lightly floured proofing basket. Cover it loosely with plastic wrap or a damp kitchen towel and let it rise at room temperature for another 2-4 hours, or until it has doubled in size again.
7. Preheat your oven to 450°F (230°C). If you have a baking stone or steel, place it in the oven to preheat as well.
8. If using a baking stone or steel, carefully transfer the risen dough onto the preheated stone or steel using a pizza peel or the back of a baking sheet.
9. Score the top of the dough with a sharp knife or bread lame to allow for expansion during baking.
10. Bake the bread in the preheated oven for 30-40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
11. Once baked, transfer the bread to a wire rack to cool completely before slicing and serving.