Sourdough Steps & Recipe

7:00am  Freshen Starter – equal parts flour to starter; ½ amount of water (I use 1/2 organic pastry flour and 1/2 whole rye flour)

(about 4-6 hours to freshen starter – depending on temperature in home)

12:00-1:00pm Make the dough – transfer to bulk ferment bowl 

Every 30 minutes after making: fold dough 4x’s to continue activating -opt.

5:00-6:00pm   For Einkorn: Divide dough into proofing baskets (3 for this recipe)

And leave out for 2nd ferment

For Spelt/Wheat: Put in fridge for 3nd ferment

(about 8-10 hours total for the Einkorn it should be ready to bake)

8:00pm   Preheat oven (for about 40 min with dutch oven) 450-500

9:00pm  Transfer bread to parchment paper, score and put in pan

Bake for 20 minutes with lid; 25-35 minutes with lid off can turn 

heat down to between 400-435

Let bread cool for about 20 minutes before slicing; wait until completely cooled before storing.

(For Spelt: baking would be the next day early morning – same baking instructions as Einkorn)

Recipe:

Freshen starter – equal parts starter to flour, 1/2 amount of water

Dough:

• 3 cups active starter
• 5 cups warm water
• 2 TB Himalayan salt (or Celtic/Real)
• 12-16 cups flour (less if it’s spelt, more if einkorn – less if pre-milled, more if milled yourself)

Process

• Mix in Kitchen Aid or Bosch for about 3-5 minutes for spelt/wheat (on second setting) and 2-3 min for Einkorn (on first setting) – or hand knead until elastic
• Transfer to large bowl for bulk ferment
• After bulk ferment, transfer to proofing baskets
• After 2nd ferment in baskets – transfer to pans for baking