You asked for an instructional sourdough bread recipe and how-to video and this is it! We've teamed up with Union Loafers, one of the best bakeries and pizzerias in the country, to bring you a step by step guide with recipe (link below) to bake the best sourdough bread home by hand without a lot of wild bread baking tools. Brian, former baker and chef at Union Loafers, shows you the full process from feeding your starter to mixing the dough to shaping and proofing. He'll then show you how to bake the loaf using either a dutch oven or a baking stone.

Pick up some sourdough starter and flour from Union Loafers (or your local grocery store if you're not in the St. Louis area) and let's get baking. As always feel to ask any questions you have along the way in the comments below.

LINK TO UNION LOAFERS STEP BY STEP GUIDE TO MAKING LIGHT AND MILD SOURDOUGH AT HOME: https://static1.squarespace.co....m/static/59626a54e58

We'd also like to say a big Thank You to our good friends at Union Loafers. There is no exaggeration when we say that they serve some of the best bread and pizzas in the world. If you have the means, please support them by placing a food, grocery, or merch order on their website https://www.unionloafers.com/

If you like this content and want to buy Brian a coffee: https://ko-fi.com/weedsandsardines

#sourdough #unionloafers #sourdoughbread

TO START A SOURDOUGH STARTER

Day 1

Combine 100g WHOLE WHEAT or WHOLE RYE FLOUR
100g WATER

LET STAND 24 HOURS

Day 2 and 3

In the AM Discard 150g of the previous days feeding and add

100g WHOLE WHEAT OR WHOLE RYE FLOUR
100g WATER

DAY 4-7

IN THE AM AND PM 12 hours apart discard 90% of previous feeding and add

50g WHOLE WHEAT OR WHOLE RYE FLOUR
50g WATER

By day 7 your starter should have predictable rise and fall over a 12 hour period. If it does not, continue to feed until sufficient activity is achieved. IT should at least double in size then collapse into a bubbly sour mess.

To do maintenance feeding, repeat the once daily 100g water and flour feeding.

If you'll be baking with the starter regularly, store it covered at room temp and continue repeating maintenance feeding daily (100 g water and 100g whole wheat or whole rye flour). If you're baking more intermittently, store covered in the fridge and feed the starter once per month to maintain it. To bake with the refrigerated starter, feed it at least two times just prior to use, 12 hours apart (aka feed your starter 24 hours before you want to bake with it and again in 12 hours).

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