TASTY & NUTRITIOUS
So, I hear you want to bake tasty and nutritious sourdough bread! How about a 50% whole wheat sourdough boule? Learn 6 simple steps for crowd-pleasing success...
Let’s get started!
There is nothing mysterious about making bread! Practice makes perfect so bake, bake, bake!
01 Use fresh ingredients - especially yeast
02 Storage: dry is nice
03 Use the right flour
04 Temperature and yeast
05 To knead or not to knead
06 Prescribed rising times
To ensure a good lift and a beautiful outer crust, you’ll want to start with strong flour, water, salt, & levain.
Always store your baking ingredients in a dry place at room temperature. Never refrigerate.
Get whole wheat & bread flour. They are a perfect fit specifically for making artisan sourdough bread!
Make sure your liquid is between 95 degrees F and 115 degrees F when adding to yeast.
Leavened breads usually don’t require kneading, while high-hydration bread benefits from some 'stretch and folds.'
Follow the prescribed rising time. Use a timer. Too long and you might have a sour-tasting loaf or a dry bread with abundance of holes!