Welcome to the Doughnet! This website will help you make delicious sourdough bread from
scratch. I've adapted guidelines from King Arthur Baking Co.
with tips I've learned along the way.
You can use to build and customize your own
baking
practice, based on what you like. You may tweak the flour type, baking temperature, proofing time, or
cooking vessel. I hope you have fun experimenting
and find what works for you!
Below the recipe, you'll find other fun Doughnet projects.
The best part about sourdough, besides its taste, is that you only need a few things:
Now that we have all of our ingredients and tools, let's make some bread!
If you already have sourdough
starter, you can skip ahead.
Sourdough starter is the key ingredient that gives sourdough its sour flavor. It is a pre-ferment dough made
up of wild yeast, lactobacillus bacteria, flour, and water.
Repeat the following steps every day for
approximately three days:
Once you have developed a your starter, you can maintain it by feeding it equal parts starter, all-purpose flour, and water (e.g. 80g each) every week, if refrigerated, or every few days, if at room temp. You can discard the remaining starter after each feeding.
Now that we have a starter, we are ready to mix in a few more ingredients and bake bread.
Can you find a sourdough loaf on the map?