Melanie’s Sourdough Recipe

“Feeding” the starter: I use 1/3 c water and just under 2/3 cup flour. Want to feed every 1-2 days, if it’ll be longer than that put in fridge and feed when you are ready to use it. Some say to discard some starter instead of constantly adding to it-I make it frequently enough that It stays at about 2 cups of starter.

Recipe (I double this)

½ cup starter

1 ¾ cup luke warm water

3 7/8 cup flour

Heaping ½ tsp salt

1: Combine water and starter

2: Add flour, mx, cover 30 minutes

3: Add salt, cover and rest 30 minutes

4: Stretch and fold every 20 minutes, 3-4 times (I actually only do this once because I usually forget, and I don’t do it by hand-just use my mixer with bread hook, but can do by hand)

5: Cover and let sit 3-6 hours until double in size (my routine is to mix this up in the evening, let sit

overnight to rise. Sometimes it doesn’t double in size but it still works)

6: Fold and roll, rest 30 minutes, repeat (I skip this step as well but some say it helps make more sour)

7: Refrigerate overnight (I literally just put it in the fridge after it rises, I put a damp cloth on top so it doesn’t form a crust)

1: Preheat oven to 450 degrees with dutch oven inside to pre heat (I also have used glass bread pans)

2: after preheat can line the dutch oven with parchment paper or flour. Put dough inside

3: Bake 30 minutes with lid on, 15 without. If don’t have a lid just bake 40 min