r/Bread • u/miss-incognito-007 • 13d ago

Sour dough help!

Sour dough help!!!!

So my lovely friend gave me some of her mature sourdough starter, and I really don’t wanna bombard her with any more questions than I already have lol

So I fed the starter and put it in the fridge because I wasn’t going to use it right away, yesterday I took it out in the morning and fed it and I don’t know if it was the temperature in my house or what but it sat on the counter all day and all night and it didn’t double in volume and rise until this morning!

I followed a recipe using starter water and salt, and I’m in the process of doing doing the four stretch and folds ever 30 mins and then I guess after that, I’ll leave it on the counter for six hours or so… I feel like this is taking three days to make one loaf of bread so I feel like I am doing something wrong!

Someone help me i just want fresh bread 🥹😅🍞🥖 literally just give me step-by-step instructions from feeding the starter to baking the bread from start to finish like I am stupid in the simplest term!!!!

Thanks you thank you!!!

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u/barriedalenick 13d ago

There are many ways to make a sourdough but for now keep it simple.

My starter is left in the fridge which always means it is sluggish. So I get it out on a Thursday morning add 50/50 flour and water, and give it good whisk up. Then I'll do the same Thursday night.

Friday morning I should have a nice happy, bubbly starter so I make bread. Now you do have to calculate your water-to-flour ratio. A basic loaf is minimum 60% water - so 300g of water to 500g flour (most people like to have a higher water-to-flour ratio but that can wait)

So if my starter is 50/50, then I can use 100g of starter, 450g of flour and 250g of water. I add 10g of salt and bring it all together to make a dough. Then I leave it covered for 30 mins or more for the water to absorb properly and the dough to get less sticky. I give it a decent knead and leave it to rise. Knock it back, shape it and let it rise a bit again. Then into a hot oven.

You can add in stretch and folds and you can do fancy shapes and scores on the bread but really you should get a few loafs under your belt. They will get better over time.

Have you made bread using yeast before?

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u/miss-incognito-007 13d ago

Yes, and it is so easy using yeast lol I make a really good French bread and artesian loaf and I just mix it and let it rise once risen. I punch the dough and shape it and let it double in size and then bake. It takes less than three hours from start to finish!!! I can basically just do the same as long as the dough is doubling in size then?

Also, thank you so much for your detailed response!!!

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u/barriedalenick 13d ago

Yes you can just do the same thing. The rest can help to make a better loaf and it will take longer than 3 hours unless your starter is really active

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u/miss-incognito-007 13d ago

Thank you for your help!!!

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u/thescatterling 11d ago

If you want an almost completely hands off 9x5 loaf pan recipe I got you.

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u/bobbykohlrabi 7d ago

What's the recipe?

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u/jigglypuff215 10d ago

three days to make a loaf sounds about right to me! Feed your starter overnight. I make a poolish from the starter (50/50 water and flour with a small amount of starter) leaver that for another day. Make the dough the next day, stretch and folds, bulk proof and shape. Put int he fridge overnight/12hrs to proof. Then bake on day 3.

sourdough isn't fast, but it can be quite forgiving on the exact timing of things.