
Sourdough is Magic
I truly believe this. The whole notion that you can mix flour, water and salt together and get something as beautiful as sourdough bread can only be explained by magic. Or… well, science I suppose. Still, every time I make a loaf of sourdough, I feel like a magician and if you have the time and energy to devote to it, I think you’ll feel exactly the same way.
Sourdough bread has been made for years around the world and all recipes for a plain sourdough bread are roughly the same. No-one has a copyright on sourdough bread. I learned most of what I know, however, from the Tartine Bakery and need to give them credit for my version of the classic. I have adapted their bread recipe and techniques for this recipe, adding some imperial measurements and making just one loaf at a time.
I just finished baking your sourdough bread recipe. I’ve tried other recipes but yours turned out the best. The pictures along with the directions really helped! The only thing I did differently because of my non-cast iron Dutch oven, was to use a cold Dutch oven baking method. Thank you for the great recipe!
Thanks so much, Tom! So glad you had success.
I just looked at the recipe and I need it in US measurements.
Hi Cynthia. I understand. To accommodate for US measurements, I put a quick and easy conversion chart in the article right above the recipe. Take a look there.
ML
I am anxious to try this recipe. However, I cannot find a whole wheat flour that specifies “bread.” What kind of whole wheat flour do you use?
Use the whole wheat flour you have, even if it doesn’t say “Bread”. The majority of the flour is white in this recipe, so you should be fine using white bread flour and regular whole wheat. I order flour from Baker’s Authority when I’m in the US and I use Robin Hood flour in Canada.
For the morning of baking should I just leave the dough out fo the refrigerator for the 30 minutes to preheat the oven or should it be out longer?
Hi David. I find that the 30 minutes is plenty of time for the dough to sit out. I get a great lift in the dough once it’s in the cast iron pan in the oven.
Hi Meredith,
I enjoy your approach and tips. I just read your sourdough recipes and noticed the ingredients were written with “G” , I assume gram measurements. Would it be possible to use both ways for ingredients, ie. standard and metric systems in your recipes? I was excited to see a recipe for sourdough bread but the measurements were a turn-off.
Thank you for all that you do. I miss you on the QVC network.
Respectfully,
Joyce
Hi Joyce, I use grams because weighing ingredients ensures the most accurate measurements and grams are more accurate than ounces. I do suggest picking up an inexpensive scale for this recipe, but I also give you a chart on the sourdough starter page you can use to convert the grams to cups and ounces. I hope you give this sourdough bread a try, it is so rewarding! https://bluejeanchef.com/cooking-school/how-to-make-a-sourdough-starter/
Please include teaspoon, tablespoon, and cup measurements for those of us in the U.S. I, for one, am not able to use grams.
Hi Darlene. I’ve given you rough volume measurements so that those without a scale can try their hand at sourdough bread, but I have to let you know that you won’t be as accurate or consistent if you use volume measurements. Check out my article on how to make a sourdough starter which tries to explain why I use grams. https://bluejeanchef.com/cooking-school/how-to-make-a-sourdough-starter/
King Author Flour also has a pretty complete conversation table.
I have been using a scale and it really makes a difference. No guess work.
I just made this bread recipe and it was a huge success. I’ve been making sourdough breads for 5 years and now feel like I’ve finally achieved what I set out to do. When I presented the loaf to my friends and family, I was very proud. Thank you. Your instructions were a great help and my bread tastes great. Now I’d like to make the same style of loaf using more whole wheat flour, rye or multigrain.