Getting Started

Congratulations Baker! You took the first step in what is going to be an amazing adventure in the journey of sourdough! You may be wondering what you actually need to have to get started in sourdough and I hope through this post I can be of some help! There’s a lot of advice out there and gadgets that are fun to have, but how do you narrow it down to the basics? Well hopefully in this post I can lead you in the right direction, so let’s get started!

1. STARTER

   This is obviously a no brainer. To make sourdough you have to have a starter. When it comes to finding a starter there are a few different routes you can take.

   • Create a starter from scratch

   • Buy a dehydrated starter

   • Ask a friend for some of their starter

   All of these are great options and dependent on what you want. If you are just starting out I think the easiest option would be to find someone who already has a mature starter and ask for some of theirs. Dehydrated starters are a good second option if you don’t have access to an active starter. They are included with directions to bring it to life. This route can usually take between 1-2 weeks. Lastly, creating a starter from scratch I believe is a little more advance and does take some time to bring it to life. So if you have the time it wouldn’t hurt to try!

2. DUTCH OVEN

   There are so many different types of Dutch Ovens, but how do you know which one is best? Here are just a few things to keep in mind when trying to find the perfect one!

   • Size - Dependent on what size loafs you want to make that will determine the size of your Dutch Oven. If you want your loaves to be a little more spread out in width, then a larger size oven would be perfect. If you want your loaves to have more height, then a mid-size oven is what you are looking for. I think the best size loaves can be created in a simple 5 QT Dutch Oven. They have the perfect rise and are a good size!

   • Heat capacity- Something to be aware of when choosing a Dutch Oven is heat capacity. I have found that not all Dutch Ovens can be exposed to the same high heat. Some handles can even melt. Your typical bake temperature for a loaf of sourdough bread can be anywhere between 450-475 degrees (sometimes even 500 degrees). Finding an oven that can handle high heat is a must.

   • Steam- Your Dutch Oven needs to have a good seal on it. In the beginning stage of your bake the oven will act as a steamer. Your Dutch Oven has to be able to keep that moisture in. I would suggest testing your Dutch Oven by boiling water on your stovetop with the top on. If your Dutch Oven is holding the steam in pretty well then it’s good to go, if not then I would suggest finding another. Here is a link to a good one.

3. TOOLS

   In addition to having a good Dutch Oven, you also want to have a few main tools in your kitchen…

   • Instant Read Thermometer- Most recipes will have water temperature specifications in the recipe. It is vital to have a good reliable thermometer.

   • Food Scale- Sourdough recipes are almost always listed in grams instead of cups. This is where having a food scale available is going to be important. Measuring in grams is also one of the more accurate ways to get measurements.

   • Large Ceramic or Glass Bowl for mixing- Having a bowl that will be capable of holding your ingredients when you mix your dough is also very important. Depending on how many loaves you are making, you will want something that can adequality hold all your mixed ingredients and yet also leave room for your dough to rise.

   • Proofing Bowls- Once your dough has been mixed, stretched and shaped then it will be time to put those yummy baby loaves into a proofing bowl. There are two types of proofing bowl shapes to choose from, depending on what shape you want your loaves. The one commonly used is a 9 inch round banneton bowl. Another size that can be used is a 10 inch oval banneton bowl. This is commonly used for micro-bakers and for creating those sandwhich type loaves.

   • Wooden spoons- It is suggested that when mixing your dough use a wooden mixing utensil in place of metal. Keeping your starter away from reactive metals will ensure your starter isn’t affected by any unknown chemical reactions.

   • Parchment Paper or Silicone Bread Sling - Parchment paper will come into use when you are ready to bake your loaf. This is a safe way to ensure your loaf doesn’t stick to the bottom of your Dutch Oven and can also be used to take your loaf out without burning yourself. They also make silicone bread slings and I have to say those are a total gamechanger when it comes to baking loafs.

4. RECIPE

   The most important next step is finding a recipe. This can be difficult to narrow down because there are so many different ways to make sourdough. The basics of any recipe will be that there will be 30 minute increments in the beginning where you will need to fold your dough a few times. Some people prefer this stretching and folding to take place over a 2 hour time frame while others might do 1 hour. Following your stretch and folds would then come your fermenting phase. This part of your recipe is important as it allows time for the dough to rise and get all those bubbles we love to see in a classic loaf!

   Finding a good recipe can take time and different things work for different people. My advice is to find a recipe that has been tested over time and be cautious of quick shortcuts. The best sourdough loafs are always accomplished through using quality ingredients and taking time to allow your dough to ferment.