Sourdough Recipes

Artisan bread recipe (Can be used with all starters except the gluten-free)

Ingredients

450g Bread Flour (I use King Arthur's Organic)
310g - 325g Warm Water (approx. 85°F/29°C)
200g Active Sourdough Starter (bubbly and recently fed)
10g Fine Sea Salt

Instructions

1. Prepare starter: Feed 4-6 hrs before you plan on making bread so it is at its peak when you start

2. Mix the Dough (4 PM)

In a large bowl, add the 200 g starter and 285 g water and mix (reserve 25 g water for dissolving the salt in the next step). Add in the 450g flour* and mix until no dry flour remains. *You can substitute 50-100g whole wheat for a heartier bread.

Stretch and Folds:

With wet hands, begin your stretch and folds (see video).
Let your dough rest covered with a towel for 30 minutes.
Sprinkle 10g of salt (and the remaining water) over the dough. Mix again, pinching and squeezing the dough until smooth.
Begin your second set of stretch and folds.
Cover, let sit 30 minutes and repeat stretch and fold 2 more times for a total of 4 sets of stretch and folds (including the initial stretch and folds after mixing the dough)

3. Bulk Fermentation (6 PM)

Let the dough rise at room temperature (ideally 75°F-78°F) for another 3-4 hours until it has increased in volume by 50-75% and feels light, with bubbles on top. This will take 1.5-3 hours depending on the termperature of your kitchen (see video)

OPTION 1) BAKING THE FOLLOWING DAY

4. Shape and Cold Proof (8 PM - 9:30 PM)

Turn the dough out onto a very lightly floured surface. Shape it into a tight boule (ball).
Place it upside down in a banneton (proofing basket).
Cover and place in the refrigerator for 8–36 hours (cold proof).

5. Bake (Next Day)

Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
Remove the dough from the fridge, score it with a razor, and place it in the hot Dutch oven.
Bake with lid on at 450°F (230°C) for 20-25 minutes.
Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown. Depending on how you like the crust, baking for less time is also possible, take out when it is golden brown and hit to bottom of the loaf with a wooden spoon. If it makes a hollow sound, it is done. If it makes a dull thud, put it back in the oven for another 5-10 minutes.
Let it cool for at least 2 hours before slicing.

OPTION 2) SAME DAY BAKING

Following Bulk Fermentation (6 PM)

Turn the dough out onto a very lightly floured surface. Shape it into a tight boule (ball).
Place it upside down in a banneton (proofing basket).
Cover and proof in the proofing basket for approximately 90 minutes or until it passes the "poke" test.
Score (see above instructions)
Bake (see above instructions)

Notes:

I would avoid feeding it at night because it will most definitely peak when you are sleeping and fall back down. It only has a 2-3 hour window of maximum activity to use it for baking before it becomes too acidic and collapses and at that point, it must be discarded at your next feeding.
Keep in mind that once your starter is at its peak ready to use, you will have 2 hours of stretch and folds at least 2 hrs of bulk rise, and 1.5-2 hours of proofing (~6 hrs total). So starting in the evening is futile as you will be staying up into the wee hours making bread. I break it into 2 days for convenience. See "OPTION 1" in the bread recipe
I have tried the recipe with both 100 g of starter and 200 g of starter. Play with it and see what you like best. There are also tons of recipes available online from many different YouTube channels. Good luck!

Gluten-free artisan Bread

500 grams gluten-free flour,* 1:1 blend with xanthan gum
340 grams room temperature water
200 grams unfed gluten-free sourdough starter
12 grams finely ground sea salt

*I use Namaste Organic gluten-free flour or King Arthur's

Mix the dough:

In a large bowl or the bowl of a stand mixer, add the gluten-free flour, salt, unfed sourdough starter, and room-temperature water. Mix until fully combined and no dry flour remains. The dough will be thick, sticky, and closer to a batter than traditional bread dough. Scrape down the sides of the bowl, lightly smooth the surface of the dough, and cover.

Bulk fermentation (first rise):

Let the dough rise at room temperature in a draft-free spot for 6 to 9 hours, depending on the temperature of your kitchen. The dough is ready when it looks puffy and slightly domed, has small bubbles visible beneath the surface, and has increased in size by about 50 to 75 percent. Do not allow the dough to double, as gluten-free dough can collapse if over-proofed. If the dough begins to sink in the center, move on to the next step immediately.

Shape the dough:

Lightly flour your hands and gently turn the dough out onto a floured surface. Shape the dough into a round by carefully tucking the edges underneath. The dough should feel light and airy while still holding its shape. Transfer the dough seam-side up into a well-floured banneton basket or a bowl lined with a floured kitchen towel. Cover tightly.

Cold proof (second rise):

Place the covered dough in the refrigerator and let it cold proof for 12 to 16 hours. This slow, cold rise helps control fermentation, improve structure, and develop flavor. Do not skip this step, as it is essential for consistent gluten-free sourdough results.

Prepare for baking:

Place a Dutch oven with the lid on into the oven and preheat to 500°F for at least 30 minutes so it is fully heated before baking. Remove the dough from the refrigerator and turn it out onto a piece of lightly floured parchment paper so it is seam-side down. Generously dust the surface with flour, then use a sharp knife or bread lame to score the dough about three-quarters to one inch deep.

Bake:1.Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the Dutch oven. Cover with the lid, return it to the oven, and immediately reduce the oven temperature to 450°F. Bake covered for 40 minutes.Remove the lid, reduce the oven temperature to 425°F, and continue baking for 30 to 35 minutes, until the crust is deeply golden and the loaf sounds hollow when tapped on the bottom. Remove the bread from the Dutch oven and transfer it to a wire rack. Let the bread cool completely for at least 2 hours before slicing. Cutting too early can result in a gummy texture.

Notes

•Flour Blend: Use a gluten-free 1:1 flour blend that already contains xanthan gum. This recipe was tested with blends like Bob's Red Mill 1:1 and King Arthur Measure for Measure. If your blend does not include xanthan gum, add psyllium husk as directed to ensure proper structure.

•Starter State: This recipe uses unfed gluten-free sourdough starter to slow fermentation and improve consistency. The starter should be bubbly, have reached its peak, and just begun to fall before using. Freshly fed starter can cause the dough to rise too quickly and collapse.

•Water Temperature: Always use room-temperature water. Warm water accelerates fermentation and increases the risk of over-proofing, especially in gluten-free dough.

•Bulk Fermentation Target: Gluten-free sourdough should rise by about 50 to 75 percent during the first rise. Allowing the dough to double can lead to collapse and a dense or gummy texture.

•No Stretch and Folds: Stretching and folding are not necessary for gluten-free sourdough. Thorough mixing at the beginning provides better and more consistent results.

•Cold Proof: Refrigerating the dough for 12 to 16 hours is essential. This step slows fermentation, improves structure, and enhances flavor while preventing over-proofing.

Discard Pancake Recipe

200 g sourdough discard
4 eggs
2 Tablespoons sugar (or coconut sugar)
1 teaspoon vanilla
1/4 teaspoon salt
3 Tablespoons melted butter or olive oil

Mix all ingredients evenly. Add more starter if the batter is too thin