Tips & Tricks to Sourdough

Sourdough is so popular right now! Do you want to jump on the bandwagon too? Let me give you a few tips and tricks I have learned from working with sourdough over the past few years.

Why do I like sourdough compared to other breads?

1. It is healthier than other breads: The gluten is easier to digest due to it being broken down during the fermentation process, it has a lower glycemic index (sugar levels) compared to other breads, and its natural acidity helps prevent mold growth aiding in a longer shelf life without added preservatives.

2. I love the acidic flavor

3. I love that I can customize my bread to whatever flavor I want (garlic, cheese, sweet)

4. My kids love it!

Tips to a Beautiful Loaf of Sourdough:

• Strong starter: It is important to have a strong starter. You want to feed your starter in the morning or 6-8 hours prior to using. Do not use your started until it is doubled in size and bubbly.

• Your bread will only be as good as your recipe. I am not a baker but here are some go to sites for good recipes:

  • Little Spoon Farm

  • The Pantry Mama

• Stretching and folding: is important to build the gluten in your bread and allow it to stay together and not to become a pancake outside your bowl. Most recipes say to complete 3-4 stretch and fold cycles (every hour equaling 3-4 hours) after mixing the ingredients.

• Foolproof time to add mix-ins: I have had the best of luck adding my mix-ins following the rise process and before the bulk fermentation. At this time, you spread your dough flat into a rectangle. This is where I add my mix-ins. My favorite mix-ins are cinnamon sugar (mix a bit of flour in the mixture to prevent leaking), shredded cheese, and everything bagel seasoning.

  
  

  

  
  

• Key to shaping: Last weekend I learned how to shape my bread. This was a game changer. Shaping builds surface tension and will give your bread a better shape and crust. After rolling your dough into a cinnamon looking roll, this is where you need to shape. You will push the top of the dough over with your pinky finger side of your hand and pull the dough toward you. Do this 3-4 times until the dough stays in a round ball.

  

• Steam is really important: If I am open baking during preheating I add a small bowl of water to the bottom of the oven and leave it in there the whole time. If I am baking in a casserole/ cast iron pot I place 1-2 ice cubes under my bread to create steam within the pot.

• Baking dish: you do not have to have a cast iron pot. I use a casserole dish and it turns out beautiful and delicious every time.

Hopes these tips help you rock sourdough!

I would love to hear your tips or see a picture of your perfect sourdough. Share them below!