@hellofalife_55: One of the biggest misconceptions about sourdough is that you need ALL the stuff before you can make your first loaf. You really don’t. No scale? Use measuring cups. No dough whisk? Use a fork or your hands. No fancy proofing bowl? Use a regular bowl. No banneton? Use a bowl + clean kitchen towel. No Dutch oven? Use a loaf pan. No bread lame? Use a sharp knife. I definitely have tools I love now, but you can start with what you already have in your kitchen and add things later if you decide you love making sourdough. things you’ll need large mixing bowl measuring cups + spoons fork or wooden spoon clean kitchen towel loaf pan butter or oil for greasing OR parchment paper sharp knife oven shelly’s no-special-equipment sourdough makes 1 9x4 loaf tin 1 ½ cups room-temperature filtered water about ½ cup active sourdough starter about 3 1/2 to 4 cups bread flour 1 ¾ teaspoons fine sea salt You want a soft, slightly sticky shaggy dough - not something so wet that you can’t work with it and not stiff and hard to work with. Mix everything together until shaggy and let sit for 1 hour. Do a stretch and fold, rest 30 minutes. Do another stretch and fold, rest 30 minutes. Do a coil fold, rest 30 minutes, then do one final coil fold if needed. Let bulk ferment until about 50–60% risen. Shape and place into a greased loaf pan or line your pan with parchment. Cold proof overnight if you have time or prefer a deeper sourdough flavor, or bake once your dough has gotten a little puffy room temp about 30min Bake at 425°F for 35 minutes covered, then remove the lid and bake another 7–10 minutes uncovered. I usually check mine with a thermometer and look for about 205°F internally, but if you don’t have one, the bake time and a deeply golden crust are good guides. #sourd#sourdoughd#sourdoughforbeginnersd#sourdoughbreadd#sourdoughtipsdmaking

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Wednesday 19 August 2026 18:41:22 GMT