At a glance, your overall daily schedule with measurements should look like this:
Day 1: 60 g flour + 60 g water = 120 g starter
Day 2: Do nothing
Day 3: Remove & discard half of the starter/ 60 g starter + 60 g flour + 60 g water = 180 g starter
Day 4: Remove & discard half of the starter/ 90 g starter + 60 g flour + 60 g water = 210 g starter
Day 5: Remove & discard half of the starter/ 105 g starter + 60 g flour + 60 g water = 225 g starter
Day 6: Remove & discard half of the starter/ 112.2 g starter + 60 g flour + 60 g water = 232.5 g starter
Day 7: Remove & discard half of the starter/ 116.25 g starter + 60 g flour + 60 g water = 236.27 g starter
Ingredients:
1 cup sourdough starter
2 cups all-purpose flour
1 teaspoon salt
1 cup water
Instructions:
Mix together the sourdough starter, flour, salt, and water in a large bowl until a dough forms.
Knead the dough on a floured surface for 5-10 minutes.
Place the dough in a greased bowl, cover, and let it rise for 8-12 hours.
Preheat oven to 450°F (230°C). Place a Dutch oven or lidded casserole dish in the oven as it preheats.
Once the oven is hot, carefully remove the dish and place the dough inside.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 15-20 minutes until the crust is golden brown.
Remove the bread from the oven and let it cool on a wire rack.
Enjoy your homemade sourdough bread!
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