Sourdough Journey
I dipped my toe in the water with sourdough last year but never really got to grips with it. However, this year, on January 1st, 2025, I decided to start my sourdough starter, Jane. I'm not going to lie it didn't go well at all in the beginning and took till day 5 or 6 to see any movement. I actually joked with my friend (who was also trying to do a starter) that if she doesn't move by tonight she's going in the bin. Well, she must have heard because from that day on we haven't looked back.
So for 10 days I lovingly fed discarded and watched her like the proud parent I am and when she was about 2 weeks old I baked my first loaf. I was under no illusion that this loaf might not turn out like the ones even seen all over social media but after a 55-minute wait which yes most of it was spent looking at the oven it came out better than I could have imagined.
Since then Jane and I Have gone from strength to strength I absolutely love the whole process of bread baking. I'm loving making lovely fresh bread for my family and friends to enjoy.
500g Bread Flour
300g Water (luke warm)
150g Active Sourdough Starter
10g Salt
I normally feed my starter at about 2pm and she's normally doubled in size by about 6pm. I start by adding my water and starter to a bowl and combining. I then add the flour and the salt and mix till I get a shaggy dough I cover my bowl and leave to rest for an hour on the side in the kitchen. I then perform 4 lots of stretch and fold leaving 30 - 45 minutes between each set once all 4 are done I leave to rest in the kitchen overnight. In the morning I usually do the final shapin and pop into a floured banneton and put it into the fridge, I normally bake it late afternoon I remove it from the fridge place on a bread sling score and place my dough in an enamel roasting dish pop on the lids and put it in the oven.
I don't preheat I set a timing for 50 minutes as soon as I shut the oven door after 50 minutes I remove the lids and return to the oven for 5 minutes to improve the colour. Once baked I put it on a cooling rack and allow it to fully cool before cutting no matter how hard it might be.
I hope you enjoy learning about my sourdough journey.
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