Krista is the leader of all things sourdough in our family! I recently shared some beautiful loaves of sourdough that she made on our Instagram feed and received many requests for a tutorial from Krista on how to make sourdough!

Our family took a sourdough course last year and is now offering dates for online classes if you are looking for a slower paced more thorough introduction and tutorial on making sourdough, you can check out Alyssa’s classes here https://www.instagram.com/homeboulangerie/.

Check out our video below on how we make sourdough bread. Recipe to follow:

Sourdough Bread Recipe:

How to Feed Your Starter –

30 grams Active Starter

100 grams water

100 grams bread flour (or all purpose)

Mix up starter, water,and flour and allow to triple. It should be nice and bubbly. If you choose not to use your starter right away, store it in the fridge. When you are ready to start baking again, discard all but 30grams of your starter and feed again.

If you do not want to try making your own starter, and are local to Grande Prairie, AB Krista sells her starter for $10.00, you can contact her by messaging her on instagram https://www.instagram.com/kristavike/.

Bulk Rise –

200 grams active starter

700 grams room temp water

1000 grams bread flour (or all-purpose)

Mix these three ingredients together and let sit for 20 min. Then add the next two ingredients.

23-25 grams of seal salt or kosher salt NOT iodized salt

50 grams of water

Remember the water should all be mixed into the dough, but it is ok if you can still feel salt grains, they will dissolve eventually.

Let sit for another 30 min and then do the gentle kneading aka “four corner fold”. Do this 2-4 times, 30 min. apart. Then let the dough rest until double. The timing can vary depending on your kitchen and climate. 8-10+ hours in a cool kitchen, 4-6+ hours in a warm kitchen.

Shaping –

After the dough has doubled in size, separate your dough into two loaves. Gently fold the four corners over each other and flip over, seam side down. Let rest again for 20 min.

After resting turn dough seam side up, and fold in thirds. Then, seam side still up, fold in thirds again. Flip seam side down and gently pull towards you, turning the loaf each time until it is nice and rounded. Transfer to parchment paper.

Let loaves rise with sides supported – in a bowl, or together on a baking sheet supporting one another. If baking within 1-3 hours let rise. If baking in 3+ hours, store in your fridge until ready to bake. The loaves can be removed straight from the fridge and baked right away.

Slash & Bake –

Preheat oven to 475 degrees Fahrenheit, preheat your Dutch Oven for at least 10 min.

Slash the bread with a serrated knife, about 1/4 inch deep. Lower the bread on the parchment paper into the preheated dutch oven and bake with the lid on for 20 min. and then with the lid off for another 15 min.

Wait at least 20 min. before cutting into bread!

We hope you found this post helpful and thank you for stopping by the Beauty Revival!

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