This time I would love to share with you my favorite artisan sourdough bread recipe.
Do you remember the time when you were a small child? When I woke up on the weekend, the air of freshly baked bread, or pastries, or pancakes floated at home. The whole house was filled with the warm aroma floating in the air from the kitchen. It tickled your nose and tempted you to get up or follow this wonderful scent with your eyes still closed.
Do you remember these times? It doesn’t matter whether your mother loved cooking or not, the fond memories of your childhood always appeal to you, right? And these are the memories that passed on to me the love of cooking. It is not for nothing that people say: Love goes through your stomach. Now that I am delving into yoga and other life philosophies, I understand why when one is going through an emotionally difficult period that also feels in his stomach. The reverse is also true. Do you remember the butterflies in your stomach when you met your first love? 🙂
In my previous blog article about sourdough, I promised to share my artisan sourdough bread recipe with you. I would like to add that it has been a growth process for me. Baking bread with yeast is much easier and faster. So, if you don’t want to be too difficult, go for a recipe for baking bread with yeast or choose baking bread with baking powder or baking powder in a bread maker. Only if you love a tasty, healthy, and slightly different artisan sourdough bread recipe and have the time and guts to master the art of an artisan sourdough bread recipe and bread-making read on.
In this sourdough recipe, assume that you already have your sourdough starter ready. In one of my upcoming blog articles, I guide you into the mastery of preparing sourdough starter. This artisan sourdough bread recipe is very easy and you need a handful of ingredients. This mainly concerns the correct sequence, building up a feeling for the process, and having patience. After all, you didn’t come to this Slow living blog for nothing, right?
So, whip out your sourdough starter, and let’s go with my best of all sourdough recipes!
I keep my sourdough starter in two glass jars with holes on the lids in the fridge. The moment I want to bake sourdough bread I take the jars with the sourdough starter out of the fridge and I “wake it up”. Yes, yes you read that right, you first have to wake up your sourdough starter from its sleep in the fridge. And you need to feed your sourdough bread starter too.
How do you do that? This is very easy.
You take two new clean glass jars with holes on the lids and put 1 tbsp. of your starter in each of these two glass jars.
Then pour 50 ml. clean water and slowly stirring add a few tablespoons of whole wheat flour. Three or four tablespoons of flour are usually enough.
You are going to stir all that very well and put your sourdough starter back in the fridge. Save this fresh sourdough bread starter for the next time you want to bake sourdough bread.
Now, you will use the leftover sourdough bread starter. Only first you need to feed and wake up this sourdough bread starter.
Feeding is as described in step 1. Here I make the consistency of the starter slightly thinner than when feeding it in step 1 by just adding a little more water.
Then I put the jars with my sourdough bread starter at room temperature in a draft-free place for a few hours. The time it takes for the sourdough starter to wake up and become active varies. In the summer it is faster than in the winter. In the summer I do that early in the afternoon and it is ready until the evening.
When your sourdough bread starter is ready, see the small air bubbles that happily appear on the surface of your sourdough bread starter. The size of the starter for your artisan sourdough bread should also grow and be about twice as much.
And now you are done. Finally. But I already told you that, patience is a virtue.
200 gr. Sourdough starter
2 tbsp. Honey
2 tsp. Salt (I use sea salt)
600 ml. Water (at room temperature)
200 gr. Wheat flour (Patent flour is also allowed)
800 gr. Whole wheat flour
You will need a few kitchen utensils too. If you plan to master the baking and use an artisan sourdough bread recipe you could purchase good quality special utensils. But, for the very beginning, you could adjust and use what you have at hand. I am baking now regularly, but I still have a few things I would like to buy, like a banneton.
So, let’s go straight to the cooking stuff you will need.
– a basket where you will leave the dough to rise. It could be a simple round reed basket which you could cover with some parchment paper.
– a mixing bowl
– a big cutting board or a surface you could use to knead the dough
In other words are there more sourdough bread calories than the conventional bread calories in a certain amount of bread?
Generally speaking, a slice of sourdough bread will have fewer calories and carbohydrates than a slice of conventional bread. I hear you asking why? The essence of making sourdough bread is the fermentation process. That is where part of the starches and sugars go. So, in the end, you get fewer sourdough bread calories than conventional bread calories from your slice of bread.
I am not going deeper on sourdough bread calories, but if you are into this and crave to discover more little-known facts about sourdough bread calories vs. conventional bread calories there is a ton of sites you may check out.
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Enjoy your meal!
And now think for a moment that your grandma has most likely baked sourdough bread every week. Why? What do you think?
I like that you read my artisan sourdough bread recipe. Now it’s your turn to try it out and share your experience with me and the other readers on this blog.
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