Check your email and click to confirm your subscription to the Breaking Bread email list to make sure you receive all the emails in the course! You’ll learn how to make your own sourdough starter and a delicious loaf of sourdough bread! This course is self-paced and consists of pre-recorded zoom classes and supplemental videoes.
IMPORTANT UPDATE! Since recording this class in 2023 I have changed how I recommend making a sourdough starter:
- Day 1: Mix 20g each of whole wheat flour and water in a jar. Cover loosely and let it sit at room temperature (18-24°C) for 24 hours.
- Day 2: Add 30g each of all-purpose flour and water. Stir well.
- Day 3: Check for bubbles. If none, continue adding 30g each of all-purpose flour and water daily until you see bubbles forming. Once you see bubbles, discard 1/2 of the mixture and begin feeding 50g each of all-purpose flour and water.
- Day 4 to Day ?: Continue discarding 1/2 and feeding 50g each of flour and water daily until the starter bubbles up and doubles in height within 4-5 hours and smells tangy & sour. Then it’s ready to start using for baking.
- Long-Term Care: Keep your starter on the counter and feed it daily, or store it in the fridge and feed it weekly.
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Required Ingredients
- Whole Wheat Flour
- All Purpose Flour
- Bread Flour
- Salt
- Rice Flour
Recommended Equipment
Before the first class:
- Large glass jar such as 1L mason jar with a lid
- Digital Kitchen Scale
By the 3rd class:
- Mixing bowls with a seals
- Proofing basket (or you can use a colander lined with a tea towel)
- Bench Scraper
- Bread lame (or razor blade, or very sharp knife)
- or get this sourdough proofing set
- Parchment paper or a silicone bread sling
- Dutch Oven