Sourdough is an easy and delicious bread perfect for sandwiches, an addition to a charcuterie board or for general bread enjoyment. Over the last several years, making your own sourdough has become immensely popular. This article is for you if not having a scoby or sourdough starter or not having a Dutch oven limited your sourdough-making skills. You can make your own sourdough starter in as little as a week! No Dutch oven? Not a problem with alternative methods for baking your sourdough bread! Check them out below.
Beginner Sourdough Starter Recipe
Ingredients
To create the starter:
- 60 g (1/2 cup) whole wheat flour
- 60 g (1/4 cup) water
To feed the starter each day (Day 3-7):
- 60 g (1/2 cup) unbleached all purpose flour or bread flour
- 60 g (1/4 cup) water
Mix the starter ingredients in a glass jar, ¾ liters in size or larger. On day 2, just watch for bubbles in the jar. On day three, mix ½ cups of flour with ¼ cups of water. Pour off about half of the starter, and then feed the starter the mix. Repeat this process for the following four days. Feed the starter at the same time every day for consistency.
If a dark liquid forms around the starter on day 3 or further, pour it off.
Your starter should double in size by day 7, with lots of bubbles and a pleasant scent. If the scent smells like gym socks or is just generally unpleasant, it is not a good starter and should be tossed.
If your starter is spongy in texture, with lots of bubbles and a pleasant scent, it is correct and ready to transfer to a clean glass jar. This is where you will take starter for future sourdough recipes. Now grab your favorite sourdough recipe and get ready to bake!
No Dutch Oven? No problem!
While using a Dutch oven helps create a perfect crust and helps retain steam during baking, there are alternative methods you can use to achieve similar results if you do not have a Dutch Oven. Here are a few options:
- Baking Stone or Pizza Stone: Preheat your oven with a baking stone or pizza stone placed on the center rack. When ready to bake, slide your proofed sourdough bread onto the preheated stone using a peel or a flat baking sheet. The stone will provide even heat distribution and help create a crispy crust similar to that of a Dutch oven.
- Cast Iron Skillet: If you have a cast iron skillet, you can use it to bake your sourdough bread. Preheat the skillet in the oven, and when ready to bake, carefully transfer your proofed dough into the hot skillet. Cover the skillet with a large inverted bowl or aluminum foil during the first part of baking to trap steam and create a moist environment for the bread. Remove the cover halfway through baking to allow the crust to brown.
- Baking Sheet with Steam: Preheat your oven with a baking sheet placed on the bottom rack. Just before placing your bread in the oven, add a few ice cubes or pour a cup of hot water into the preheated baking sheet to create steam. Quickly transfer your proofed bread onto the center rack and bake as usual. The steam will help create a crispy crust.
- Cloche or Covered Baker: If you have a covered ceramic baker or cloche, you can use it as a substitute for a Dutch oven. Preheat the baker or cloche in the oven, and when ready to bake, carefully transfer your proofed dough into the hot vessel. Cover it with the lid and bake as usual. The covered baker will trap steam, resulting in a crusty loaf.
- Improvised Steam Method: Place a metal baking pan on the bottom rack of your oven while preheating. Just before placing your bread in the oven, pour boiling water into the hot pan to create steam. Quickly transfer your proofed dough onto the center rack and bake as usual. Be cautious when adding the water to avoid burns.
While a Dutch oven provides an ideal environment for baking sourdough bread, these alternative methods can still yield excellent results. Experiment with different techniques to find the method that works best for you and your baking setup.
This is your year to make some sourdough bread at home with your own starter and using the baking tools you have at home. Ready, set, bake!
