Baby Steps … to Bread

Overview

With this being just my third sourdough bake, I felt adventurous. I wanted to stray from the recipe I had been following, so what better…mix up the flour combo. Seventy-five percent King Arthur Bread Flour and twenty-five percent King Arthur Whole Wheat. And with that, I found a salt package from the Old Mill in Gatlinburg, TN containing Lemon, Rosemary and Garlic. The result: Outstanding! Over the course of the week I consumed the entire loaf. Even when it started to dry out, I just shifted to toast and it was really, really good!

Recipe

I can’t take credit for this besides the 75%/25% flour mix and the fancy salt, I merely used Elaine Boddy’s Master Recipe to the letter. Again, this is only my third bake. Basically, 500g Flour, 350g Water, 10g Salt and 50g Starter. So this is a 70% hydration dough with 10% starter. If you go to foodbodsourdough.com and follow Elaine’s video to the tee…you’ll be just fine. Yeah…if you’re in a really cold or hot kitchen you might need to watch the bulk fermentation closely, but otherwise, just follow the recipe.