Kinda's Sourdough class - Product Links

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Feeding Your Starter

To feed a 50g sourdough starter using the 1:1:1 ratio method, follow these steps:


Ingredients:

50g of sourdough starter

50g of flour (unbleached all-purpose or bread flour)

50g of water (room temperature)


Instructions:


1. Weigh your starter: 11am

  •  Using a Kitchen Scale, measure 50g of your existing sourdough starter into a clean jar
  • Reset Scale to Zero


2. Add flour:

  • Add 50g of Flour to the starter.
  • Reset Scale to Zero


3. Add water:

  • Add 50g of water (room temp) to the starter.
  • Reset Scale to Zero


4. Mix thoroughly: 

  • Stir the starter, flour, and water together until fully combined.
  • Make sure there are no dry clumps of flour.


5. Cover and let ferment:

  • Cover loosely with a cloth or a lid (not airtight) and let it sit at room temperature for 4–6 hours, or until it has doubled in size and looks bubbly and active.


6. Store or Use in recipe below:

  • Once the starter has doubled and is active, you can either use it for baking or refrigerate it for later feedings.


7. Feed once a week or more depending on how often you bake


Kinda's Sourdough Recipe

Ingredients:


385g water

90g sourdough starter

15g olive oil

520g unbleached bread flour

2 tsp fine sea salt

Instructions:


1. Mix the Ingredients: 7:00pm

  • In a large bowl, combine the water and sourdough starter.
  • Mix well until the starter is fully dissolved.
  • Add the olive oil flour and salt to the mixture.
  • Stir until a rough dough forms.


2. Resting Time:

  • Cover the bowl with a damp cloth and let the dough rest for 60 minutes. This allows the flour to absorb the water.


3. Stretch and fold: 8pm

  • With the dough bowl in front of you, Slide your fingers under the dough at one edge starting from the top and gently lift the dough from the bottom, stretch it up, and fold it over the center. Press it lightly into the dough to hold it in place.
  • Rotate the bowl 90 degrees (a quarter turn) and repeat the same folding process. Continue turning the bowl and making folds until you've completed 3 folds, covering all sides of the dough.
  • Cover the bowl and let it rest for 20 to 30 mins.
  • Repeat the Stretch and fold above at 8:30pm
  • Cover the bowl and let it rest for 20 to 30 mins.
  • Repeat the Stretch and fold above at 9pm


4. Bulk Fermentation: 9pm

  • Cover the dough and let it ferment at room temperature for 10 to 12 hours .
  • Depending on the temperature at home, the warmer it is, the faster it will rise and the colder it is, the slower it will rise.
  • The dough should become elastic and increase in volume and form a dome shape on the top.


Shape the Dough: Between 8am to 9am

  • After the bulk fermentation, sprinkle work surface with gluten free flour
  • Remove the dough from the bowl and place on floured surface.
  • Gently shape the dough into a round loaf and make sure it has enough tension.
  • Place the dough in a lightly floured proofing basket or a bowl lined with a kitchen cloth and dusted with flour.


Final Proof:

  • Cover the dough and refrigerate it for 1 to 36 hours for a cold proof. 
  • This step enhances the flavor. The longer in the fridge the more sour


Baking Time (for example 5pm)

  • Preheat your oven to 500°F with a Dutch oven inside for at least 30 minutes.
  • Once the oven is preheated, take the dough out of the fridge, flip onto a bread sling or parchment paper
  • Score the top of the dough with a sharp knife or razor to allow for expansion.
  • Carefully transfer it to the hot Dutch oven.
  • Bake with the lid on for 25 minutes,
  • Remove the lid, reduce temperature to 450°F and bake for an additional 20 minutes uncovered  until the crust is golden brown.


Cool:

  • Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing.


Store:

I store mine in a cake stand on my kitchen counter with the glass lid on to keep it fresh and not cause drying. You can also use a paper bag.


Enjoy your homemade sourdough!


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