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Sourdough bread recipe In the evening, feed 1 tbsp starter with: • 60 g. Flour 60 g. water Leave overnight on counter loosely covered. The next morning, form dough: 500g. bread flour 375 g. room temp water 100 g. ripe starter 10 g. fine sea salt Mix all ingredients until combined and perform 2-3 folds at 1 hour intervals. Proof for another few hours until dough is almost double in volume. Shape the dough and rest in well floured banneton overnight. Preheat oven to 450° and bake 30 minutes covered and 20 minutes uncovered.

A 1:1:1 feed — equal parts starter, flour, and water by weight. What you need: • 30 g ripe starter • 30 g flour (bread or all-purpose) • 30 g room-temp water (filtered) Step 1 — Weigh Zero a clean jar on the scale. Scoop in 30 g of ripe starter. Step 2 — Add water Pour in 30 g of room-temperature water and swirl to loosen the starter. Step 3 — Add flour Add 30 g of flour and stir until no dry streaks remain — the texture should look like thick pancake batter. Step 4 — Mark and rest Mark the level on the jar with a rubber band or dry-erase pen. Cover loosely and rest at warm room temp (72–78°F). Step 5 — Watch for peak In 4–8 hours the starter should roughly double, dome on top, and smell tangy-sweet. That's peak — use it now, or refrigerate until your next bake. Tip: Scale the ratio up or down (20:20:20, 50:50:50) — as long as the three weights match, it's a 1:1:1 feed.

Same day sourdough bread In the evening, feed 1 tbsp starter with: • • 60g. flour 60 g. water The next morning, form the dough: • 500 g. strong bread flour • 375 g. room temp water • 100 g. ripe starter • 10 g. fine sea salt Mix all ingredients until combined, then perform 2-3 folds at 45 min intervals. Cover and proof in warm spot until doubles in volume. To speed up proofing; place in closed oven with oven light on for warmth. In the afternoon, shape and transfer to well floured banneton. Proof banneton on the counter for another 1-2 hours until airy and puffy. Preheat oven to 450° and place the banneton in the freezer for a few minutes to help firm dough for scoring. Score and bake 30 min covered and 20 minutes uncovered. Happy sourdough baking!

Open crumb sourdough bread 450 g. strong bread flour 50g. whole wheat flour 400 g. water Mix until everything is combined, cover and rest for 1 hour. Add 100g. mature sourdough starter (at peak) and squeeze or pinch to incorporate. Cover and rest for 30 minutes. Add 9g. fine sea salt, spray with water and dimple to incorporate. Cover and rest 30 minutes. Perform 2-3 folds at 30 minute intervals until dough feels strong and not slack. Cover and rest until almost double in size, full of air and visible bubbles. Divide and preshape with wet hands (if multiplying recipe) rest 30 minutes on counter. Flour and final shape. Transfer to bannetons into the fridge. The next morning, turn out onto parchment or dough sling. Score and bake 45° for 30 minutes covered, uncover and bake another 18 minutes uncovered. #sourdough #baking #bread #home #baker

Sourdough Focaccia Recipe: • 500g. strong bread flour 380 g. water 100 g. ripe starter 10 g. fine sea salt. Mix all ingredients by hand or stand mixer until strong dough forms. Perform 2-3 folds and proof until almost double in size. When the dough has almost doubled, is airy and puffy Generously oil a 9x13 baking pan or dish. (Use parchment for easier cleanup.) Transfer the doughs to pan, drizzle oil on top, dimple with fingers, add toppings and rest for 1 hour. Bake 450° for 45 min or until desired.

Sourdough ciabatta 500g. strong bread flour 400 g. water 100 g. starter 10g. salt Form the dough. Perform 2-3 folds and proof until double in size. Turn dough out onto floured baking sheet and use a bench knife to cut into squares or rectangles. Proof another hour and bake 450° for 20 minutes on a preheated pizza stone.

Sourdough Challah With just 4 ingredients 500 g. strong bread flour @kingarthur 300 g. filtered water 100 g. ripe starter 10 g. fine salt Mix all ingredients until you form a cohesive dough. Knead to get everything fully incorporated. Cover and perform 2-3 folds to strengthen the dough. Proof 4-6 hours until dough is puffy and grew 50-70% in volume. Turn out and divide into 6 (130 g.) or 3 (250 g.) pieces. Fold over to form a log and gently roll out into a tapered rope. Cover the ropes and rest 1 hour covered until puffy. Braid loosely and transfer to baking sheet or pan. Cover and proof for another 2-3 hours until puffy and wobbly. Optional refrigerate overnight and bake the next morning. Preheat oven to 450° and spray the dough with water. Place a pan of water on lower shelf to create steam or cover the dough with a roaster pan to trap steam. Bake 35-40 minutes until golden brown and crispy. Cool completely before slicing. Happy Sourdough Baking!

High hydration sourdough (Advanced level) Autolyse by mixing together • 500g. strong bread flour (@kingarthurbaking 400 g. water (80% hydration) Mix using dough whisk until just combined. Cover and rest 1 hour. Add: • 100 g. ripe starter Mix until incorporated. Cover and rest 1 hour. Add: • 8.75 g. fine sea salt. Spray with a mist of water to dissolve. Dimple and then mix to incorporate. Cover and rest 1 hour. Perform 2-3 folds at 1 hour intervals until dough feels strong. When dough is almost double in size, full of air and bubbles, shape and transfer to banneton. Rest in fridge overnight. The next morning, score and bake at 450° for 30 minutes covered and 20 minutes uncovered.

Backward bread schedule I forgot to prepare my starter as I usually do on Wednesday afternoon, so I decided to change up my schedule a bit. In the morning, feed 1 tbsp starter with: • • 60 g. Flour 60 g. water Later in the afternoon, form dough: • 500 g. bread flour • 375 g. room temp water • 100g. ripe starter • 10 g. fine sea salt Mix all ingredients until combined and perform 2-3 folds at 45 minute intervals. Proof for another few hours until almost double in size. Before you go to bed, place the bowl of dough in the fridge overnight. The next morning, remove dough from the fridge and rest to come to room temperature for about an hour. Shape the dough and rest in well floured banneton another 1-2 hours at room temperature. Preheat oven to 450° (optional place dough in freezer for a few minutes to firm up) and bake 30 minutes covered and 20 minutes uncovered. #sourdough #bread #baking

What’s your favorite way to serve leftover sourdough bread?

Crostini with pickled jalapeño, sun-dried tomato and pepper-jack cheese. Recipe: 500g. strong bread flour (high gluten) 380 g. water 100 g. ripe starter 8.75 g. fine sea salt Combine all ingredients and mix until cohesive. Rest for 1 hour and perform 1 fold. Rest for another hour then add the toppings by laminating (stretch the dough out on counter as far as you can without tearing, spread toppings and fold back up). Continue with another 1-2 folds and proof until double in size. Turn the dough out onto well floured surface and divide into 2 rectangles. Place each dough on parchment paper and proof another 1-2 hours until really puffy and bake 450° on preheated pizza stone or baking sheet for 20-25 minutes. When ready to serve, slice the bread and drizzle with oil. Place in oven on broil to toast and melt cheese. #sourdough #bread #appetizer #home #baker #baking

Fluffy Sourdough ciabatta 500g. strong bread flour 400 g. water 100 g. starter 10g. salt Boost post Form the dough. Perform 2-3 folds and proof until double in size. Turn dough out onto floured baking sheet and use a bench knife to cut into squares or rectangles. Proof another hour and bake 450° for 30 minutes on a preheated pizza stone.

Fruit loaded bread for Tu B'shvat (New Year of the trees) Recipe: 350g. Strong bread flour 50 g. Semolina (durum) flour 320 g. water 100g. ripe starter 10g. Fine salt Combine all ingredients until forms a cohesive dough. Perform 1 fold and laminate. Add about 80g. of any dried fruits, nuts etc (I used dates, raisins and walnuts) fold up and rest until almost double in size. Shape gently and refrigerate overnight. Score, bake in Dutch oven at 450° for 30 minutes covered and another 15 uncovered. Happy sourdough baking! #sourdough #bread #fruit #holiday #home #baker #recipes

Individual focaccia appetizers Recipe: 500g. strong bread flour 380 g. water 100 g. ripe starter 10g. fine sea salt. Mix all ingredients by hand or stand mixer until strong dough forms. Perform 2-3 folds and proof until almost double in size. When the dough has almost doubled, is airy and puffy, use a bench knife to divide dough in 4. Generously oil a 9x13 baking pan or dish. (Use parchment for easier cleanup.) Transfer the doughs to pan, drizzle oil on top, cover and rest 1 hour. Dimple with fingers, add toppings and bake 450° for 30-35 min until desired.

Sourdough Challah (large) With just 4 ingredients 800 g. strong bread flour 460 g. filtered water 200 g. ripe starter (feed 100 g. flour and 100 g. water) 15 g. fine salt Mix all ingredients until you form a cohesive dough. Knead 5-7 minutes until dough is smooth and strong. Cover and rest 4-6 hours until dough is puffy and grew 50-70% in volume. Turn out and divide into 6 (250 g.) pieces. Fold over to form a small log and gently roll out into a tapered rope. Braid loosely and transfer to baking sheet or pan. Cover and proof for another 2-3 hours until puffy and wobbly. Optional refrigerate overnight and bake the next morning. Preheat oven to 450° and spray the dough with water. Place a pan of water on lower shelf to create steam or place the dough in a large roaster pan to trap steam. Bake 45-50 minutes until golden brown and crispy. Remove steam or cover after 30 minutes. Cool completely before slicing. Happy Sourdough Baking!

Sourdough challah rolls Only 3 ingredients Recipe In the evening, feed 1-2 tbsp starter with: 95g. flour 95 g. water Leave on counter overnight or until tripled in volume. In the morning. Form your dough: • • 600g. strong bread flour 330 g. filtered water 180g. starter • 12 g. salt Mix all ingredients together and knead for 5 minutes. Cover and rest until almost double in volume. Later that day, turn out the dough and use a bench knife to divide into 6 pieces (about 150g. each) Flour well, roll out into a long rope and tie a knot. Then tuck the two ends under the middle. Arrange on baking sheet with parchment paper. Cover and rest another 2-3 in a warm spot or overnight in the fridge until bubbly and full of air. Spray the rolls with water, add sesame seeds (optional) and bake 450° for 35 minutes or until golden brown. Optional cover with deep baking sheet for first 20 minutes to get a great rise.

A cozy holiday sourdough moment — shaped dough resting in a wooden bowl surrounded by gingerbread houses, candles, and evergreen. Bake it alongside your holiday playlist.

Sourdough mini crescents Recipe In the evening, feed 1-2 tbsp starter with: • 95g. flour • 95g. water Leave on counter overnight or until tripled in volume. In the morning. Form your dough: • • • • 600g. strong bread flour 330 g. filtered water 180g. starter 12g. salt Mix all ingredients together and knead for 5 minutes. Cover and rest until almost double in volume. Later that day, turn out onto a floured surface and roll out to a large rectangle. Brush with your favorite garlic butter or herb oil Cut triangles using knife or pizza cutter and roll up into a crescent shape. Cover and rest another 2-3 in a warm spot or overnight in the fridge until bubbly and full of air. Spray the rolls with water, and bake 450° for 35 minutes or until golden brown. Optional cover with deep baking sheet for first 20 minutes to get a great rise. Brush with more butter or oil and garnish with herbs.

Savory Sourdough bread recipe In the evening, feed 1 tbsp starter with: • 60 g. Flour 60 g. water Leave overnight on counter loosely covered. The next morning, form dough: • 500 g. bread flour • 375 g. room temp water 100 g. ripe starter 10 g. fine sea salt Mix all ingredients until combined, rest for 1 hour. Perform one fold and add savory inclusion (we used roasted peppers, sautéed onions, and fresh basil. Continue to perform 2 more folds at 1 hour intervals. Proof for another few hours until dough is almost double in volume. Shape the dough and rest in well floured banneton overnight. Preheat oven to 450° and bake 30 minutes covered and 20 minutes uncovered.

Sourdough Fougasse Recipe In the evening, feed 1-2 tbsp starter with: • 65g. flour 65 g. water Leave on counter overnight or until tripled. In the morning. Form your dough: • 600 g. strong bread flour 450 g. water • 120 g. starter 12g. salt Perform 1 fold, then laminate with herbs and garlic. Cover and rest until almost double in volume. Later in afternoon, flour a baking sheet and divide the dough in two. Stretch the dough to form 2 rectangles. Use a wet bench knife or bowl scraper to cut slits in the dough. Rest another hour or 2 in a warm spot until bubbly and full of air. Spray the dough with water and bake 450° for 30 minutes or until golden brown.

Leftover bread? Here are some of our favorite toast ideas: • Baby spinach, red onion, soft boiled eggs, salt and fresh cracked pepper. • Roasted garlic and cherry tomatoes, avocado, crushed red pepper. • Blueberry preserves, sliced bananas, honey and chopped walnuts. • Fresh garlic clove, hummus, Moroccan eggplant, fresh sprouts. • Tomato, cilantro, red onion, mini mozzarella balls What's your favorite sourdough toast? Comment below!