Sourdough Baking for Beginners

Farmer Drew’s Foolproof Guide to Tangy, Homemade Bread

Howdy, friends! It’s Farmer Drew here. If you’ve ever dreamed of baking sourdough bread but felt overwhelmed by the process, you’re in the right place. I still remember my first sourdough loaf—it was a little flat and a lot dense, but boy, did it teach me patience! Baking sourdough is a journey, not a race, and I’m here to help you every step of the way. Let’s roll up our sleeves and turn some simple, organic ingredients into a loaf that’ll make your kitchen smell like heaven.

Overview of the Recipe

Sourdough baking doesn’t have to be intimidating. You’ll create a loaf with a tangy flavor and a golden crust with just a few ingredients and a bit of care. This recipe is designed for beginners, featuring Early Bird Farm’s Hard Red Spring Wheat Flour—stone-milled for optimal flavor and nutrition. It’s wholesome baking at its best.

Ingredients

Dry Ingredients:

• 3 1/2 cups Hard Red Spring Wheat Flour (Early Bird Farm’s organic variety works wonders)
• 1 teaspoon fine sea salt

Wet Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 1/4 cups lukewarm water (approximately 85°F)

Step-by-Step Instructions

1. Mix the Ingredients

In a large mixing bowl, combine the flour and salt. Add the sourdough starter and lukewarm water. Stir with a wooden spoon until a shaggy dough forms. No need to overdo it; we’re just getting everything to know each other.

2. Rest the Dough

Cover the bowl with a clean kitchen towel and let it rest for 30 minutes. This gives the flour time to hydrate—a simple step that makes the dough easier to work with.

3. Knead or Stretch-and-Fold

Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Prefer hands-off? Use the stretch-and-fold method: every 15 minutes for an hour, stretch the dough’s edge and fold it toward the center. Either way, you’ll develop the dough’s strength beautifully.

4. First Rise

Place the dough in a lightly oiled proofing basket or bowl. Cover and let it rise in a warm spot (75-80°F) for 4-6 hours, or until doubled in size.

5. Shape and Score

Preheat your oven to 450°F with a baking stone or sheet pan inside. Carefully turn the dough onto parchment paper and shape it into a round loaf. Use a sharp knife to score the top—this helps control the rise during baking.

6. Bake with Steam

Transfer the dough (on its parchment) onto the preheated baking surface. Add a pan of water to the oven for steam, which ensures a crisp crust. Bake for 35-40 minutes.

7. Cool and Slice

Cool your masterpiece on a wire rack for at least an hour before slicing. Trust me, the wait is worth it.

Tips from Farmer Drew

• Temperature Matters: Use water that’s around 85°F to keep the yeast happy.
• Time is Your Ally: For deeper flavor, refrigerate the dough overnight after the first rise.

FAQ

Classic Sourdough Bread

So, what do you say? Are you ready to bring the magic of sourdough baking into your home? Give this recipe a try, and don’t forget to share your bread photos and stories in the comments. Need ingredients or tools? Visit Early Bird Farm & Mill’s online shop to stock up on the essentials.