Recipes

🌾 My Best-Kept Sourdough Bread Recipe

Ingredients

• 350 grams water
  
  

• 100 grams active sourdough starter
  
  

• 500 grams flour
  
  

• 11 grams salt

Instructions

1. Mix the Dough
In a bowl , combine the water and active starter. Stir until the starter is fully dissolved.
Add the flour and salt, then knead until a smooth dough forms.

2. First Rest
Cover with the lid and let the dough rest for 1 hour at room temperature.

3. Stretch & Fold
After 1 hour, stretch and fold the dough from all four sides.
Cover and rest for 1 more hour.

Repeat the stretch and fold once more after the second hour.

4. Bulk Fermentation
Cover and leave the dough on the counter for 6–10 hours, until slightly puffy and airy.

5. Shape
Divide the dough into two balls.
Place into a covered container and let rest on the counter for 3 hours.

6. Cold Proof
Transfer the covered container to the refrigerator overnight.

7. Bake
Preheat oven to 450°F.

Covered: 30 minutes

Uncovered: 20 minutes

Fermentation times may vary depending on room temperature and starter strength. Look for a dough that feels light and slightly airy rather than relying strictly on the clock.

🌰 Whole Wheat Blend Sourdough

Nutty, hearty, and incredibly flavorful.

Ingredients

• 360 grams water
  
  

• 100 grams active starter
  
  

• 350 grams bread flour
  
  

• 150 grams whole wheat flour
  
  

• 11 grams salt

Instructions 

1. Mix the Dough
In a bowl, combine:

• 360g water
  
  

• 100g active sourdough starter
  
  

Stir until the starter is fully dissolved.

Add:

• 350g bread flour
  
  

• 150g whole wheat flour
  
  

• 11g salt

Mix and knead until a cohesive dough forms. The dough may feel slightly stickier than white dough — this is normal

2. Rest
Cover and let the dough rest for 45–60 minutes at room temperature.

3. Stretch & Fold
Perform a stretch and fold from all four sides of the dough.

Cover and rest for 1 hour.

Stretch & Fold
Perform a another stretch and fold from all four sides of the dough.

4. Bulk Fermentation
Cover and leave on the counter for 5–8 hours, until the dough looks slightly puffy and shows small air bubbles.

Whole wheat dough typically rises a bit less than white dough — avoid waiting for it to double.

5. Shape
Gently shape the dough into your desired loaf.

Place into a floured proofing basket or bowl.

Cover and let rest on the counter for 1–2 hours.

6. Cold Proof
Transfer to the refrigerator and chill overnight for improved flavor and easier scoring.

7. Bake
Preheat oven to 450°F with Dutch oven inside.

Bake:

• Covered: 30 minutes
  
  

• Uncovered: 20 minutes

Loaf should be deeply golden with a firm crust.

Fermentation times may vary depending on room temperature and starter strength. Look for a dough that feels light and slightly airy rather than relying strictly on the clock.

🍕 Sourdough Pizza Dough

Crispy on the outside, soft and chewy on the inside—this dough makes restaurant-quality pizza at home.

Ingredients

• 300 grams water
  
  

• 100 grams active sourdough starter
  
  

• 500 grams flour
  
  

• 10 grams salt
  
  

• 10 grams olive oil

Instructions

1. Mix
In a large bowl, mix:

• 300g water
  
  

• 100g active sourdough starter

Stir until the starter is fully dissolved.

Add:

• 500g flour
  
  

• 10g salt
  
  

• 10g olive oil

Mix until a shaggy dough forms.

2. Rest
Cover and let the dough rest for 30 minutes.

3. Strengthen the Dough
After resting, perform 3 sets of stretch-and-folds, 15 minutes apart.
Cover between each set.

4. Bulk Fermentation
Cover and let rise at room temperature for 4–6 hours, until slightly puffy and airy (not doubled).

5. Divide & Cold Proof
Divide dough into 2–3 pizza balls.
Cover, and refrigerate 12–48 hours for best flavor.

6. Bake
Bring dough to room temperature.
Stretch gently, add toppings, and bake at 475–500°F for 8–12 minutes, until bubbly and golden.

Fermentation times may vary depending on room temperature and starter strength. Look for a dough that feels light and slightly airy rather than relying strictly on the clock.

🫒 Sourdough Focaccia

Light, airy, and soaked in olive oil—this focaccia is always a show-stopper.

Ingredients

• 375 grams water
  
  

• 100 grams active sourdough starter
  
  

• 500 grams flour
  
  

• 11 grams salt
  
  

• 30 grams olive oil (plus more for topping)
  
  

Optional Toppings

• Rosemary
  
  

• Flaky sea salt
  
  

• Olives, garlic, or cherry tomatoes

Instructions

1. Mix
In a bowl, mix:

• 375g water
  
  

• 100g active starter

Add:

• 500g flour
  
  

• 11g salt
  
  

• 30g olive oil
  
  

Mix until fully combined. Dough will be sticky.

2. Rest
Cover and rest for 30 minutes.

3. Stretch & Fold
Do 4 stretch-and-folds, every 20 minutes.
Cover between each set.

4. Bulk Fermentation
Let dough rise at room temperature 4–6 hours, until bubbly and jiggly.

5. Pan & Final Rise
Generously oil a baking pan.
Transfer dough to the pan, gently stretching it out.
Cover and rest 1–2 hours until puffy.

6. Dimple & Top
Drizzle olive oil over dough.
Use fingers to dimple deeply.
Add toppings (rosemary, salt, olives, etc.).

7. Bake
Bake at 425°F for 22–28 minutes, until golden brown.

Cool slightly before slicing.

Fermentation times may vary depending on room temperature and starter strength. Look for a dough that feels light and slightly airy rather than relying strictly on the clock.

🧀 Sourdough Crackers

Thin, crispy, and perfect for using up extra starter.

Ingredients

• 200 grams sourdough starter (active or discard)
  
  

• 30 grams melted butter or olive oil
  
  

• ½ teaspoon salt
  
  

Optional Add-Ins

• Garlic powder
  
  

• Everything bagel seasoning
  
  

• Parmesan cheese
  
  

• Herbs

Instructions

1. Mix
In a bowl, combine:

• 200g sourdough starter (active or discard)
  
  

• 30g melted butter or olive oil
  
  

• ½ tsp salt

Add seasonings if desired.

2. Spread
Line a baking sheet with parchment paper.
Spread mixture very thin using a spatula.

Thinner = crispier crackers.

3. Bake
Bake at 325°F for 10 minutes.

Remove from oven, score into cracker shapes with a knife.

Return to oven and bake 15–25 more minutes, until fully dry and crisp.

4. Cool
Let cool completely—they crisp up even more as they cool.

Break apart and enjoy.