Want to make the best sourdough bread ever?

~No kneeding, no fancy equipment, and just 3 ingredients~

I can show you how!

Watch this video where I show you step by step how to make the best sourdough bread ever.

You’re going to love making this bread!

 

BONUS: See the end of this post for a video on how to make this sourdough bread in a thermal cooker for emergency preparedness, or anytime you don’t have an oven or electricity.

In the following video, learn how to make sourdough bread, including how to feed and care for your start. There’s also a bonus section on how to dry your start for storage and sharing.

 

One of the things I love the most about sourdough bread is that is is ABUNDANT! If you take care of your start, it will grow and perpetuate itself indefinitely so not only can you bless your family, you can help others bless their families with it too.

Watch how-to video here:

One of the best things about sourdough bread is that through the soaking period, many of the antinutrients found in grain are neutralized, making it more digestible. People who have problems with gluten often can eat sourdough bread without troubles. Through the fermenting process, many vitamins, especially the B vitamins, are increased. The whole grain wheat is packed with protein.

 

You can read more specifically about how fermented grain (sourdough bread) is far superior nutritionally here in this article where I explain all about the best ways to prepare food for optimal health.

 

But besides nourishing the body, sourdough bread nourishes the soul. Warm fresh bread out-of the-oven is an invitation to sit for a while together and eat a warm slice with butter oozing off it. Especially in uncertain and stressful times, I take great comfort and security knowing I have the ingredients on hand and the ability to make delicious, nourishing food for my famiy.

The ingredients for this bread are simple and uncomplicated: wheat flour, real salt, and water. That’s it! Pure, real food.

I like to think of making the dough in 2 steps:

First, combine the start and the water.

Second mix the salt into the flour.

Then, you can add the two together.

Baking the loaf also happens in two steps:

• 20 minutes in the 500 degree oven with the lid ON the cast iron pot.
• 15 minutes in the 500 degree oven with the lid OFF the cast iron pot.

***Update Januray 2021: please send your requests for a sourdough start to laraynem@gmail.com instead of the email above. Due to technical difficulties I’m not receiving the emails correctly from hello@heyfriendyouvegotthis.com. Thanks!

Sourdough Bread Recipe and Instructions

*This recipe begins with a dry start.

If you need a start I can help you. Please email me at: laraynem@gmail.com and I can send you some for $15 which includes shipping.

If your start is fresh, you can start at “feeding your start”.

 

Re-hydrate Your Start

Pour the flakes into a shallow dish and cover with water until all flakes are submerged. Let it sit until they are soft, anywhere from 12-24 hours. Once your flakes have rehydrated your start is ready to feed in preparation for making your first loaf of bread. 

 

Feeding Your Start

This step will feed and activate your start and help you acquire 1 cup of start. Each time you make bread you will use 1/2 cup of your start for the dough. With the remaining 1/2 cup start, you will feed it by mixing it with 1 cup of water (not hot water!) then adding 1 1/2 cups flour. Stir until incorporated.

I like to feed my start at least three times a week – something like this schedule: Saturday, Tuesday, and Thursday. I usually feed my start each time after making bread.

Activating Your Start

If it’s been a while, maybe over 5 days and you’ve not fed your start but you want to make bread that day, then you can activate a hungry start by feeding it and then letting it sit on the counter at room temperature for 3-4 hours until the start has expanded and is bubbly. Then you can bake using your start with great results. Setting out a well-fed start for about an hour prior to baking with it is another way to activate your start.

 

Supplies

• measuring cups (I use a 4-cup measuring cup for the liquid, and 1 cup measuring cups for the flour)
• a teaspoon
• 1 big mixing bowl
• cast iron dutch oven
• parchment paper cut to fit the bottom of the pot
• sturdy spoon for stirring
• tea towel

 

Ingredients for making one loaf

• 2 cups filtered water
• 1/2 cup sourdough start (I like to set my start on the counter for about an hour before I plan to make bread. This makes for a happy, productive start just before making bread.)
• 4 cups flour (I like 2 cups freshly ground whole white wheat flour and 2 cups packaged white wheat flour)
• 2 teaspoons sea salt

A note on the start: You’ll need to build the start to 1 cup. Use 1/2 cup for making 1 loaf and 1/2 cup to feed and keep alive for future loaves.

 

Instructions

Make the dough:

1. Mix in a bowl or 4 cup measuring cup (squish with hand until well blended):

• 2 cups filtered water (not hot)
• 1/2 c. Start

2. Mix in a big bowl:

• 2 cups white whole wheat flour
• 2 cups fresh ground white whole wheat flour
• 2 heap teaspoon salt.

3. Add wet ingredients to dry ingredients. Stir with spoon to incorporate all flour.

4. Stretch and fold from the top 3 times (fifteen minutes inbetween).

5. Leave dough in bowl to rise 8-12 hours with wet cloth over top.

*Now is a good time to feed your start 🙂

 

Bake the bread:

1. After 8-12 hours do another stretch and fold from middle of dough. Repeat a few times to get the shape you want.

2. Pre-heat oven to 500 degrees.

3. Place parchment on bottom of cast iron pot (do not pre-heat the pot). Place dough in.

4. Sprinkle with flour on top and sides.

5. Let rest while oven heats up to 500.

7. When oven is at 500 degrees, slash dough a couple times on top, cover the pot with the lid, and put in hot oven.

8. Set timer for 20 min. Bake with lid on.

9. After timer goes off at 20 minute mark, take off lid and continue to bake for additional 15 minutes.

10. After the 15 minutes, take bread out of oven. Let cool before slicing.

Items needed to make themal-cooker sourdough bread:

1. A thermal cooker. I love my Saratoga Jack’s thermal cooker.
2. A butane stove and butane fuel, such as this here. You’ll want to make sure you practice the safety measures recommened with your stove.
3. All the other things needed to actually make the dough, as listed above.

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