Sourdough is such an art. But it can seem overwhelming and complicated with so many resources out there. As a busy mom and farmer with lots of children and animals to care for, I need a bread making process that works for me- not one that requires more work from me.
So here’s my easy bread making routine that works with my life, and lets us have bread at the ready whenever we need it. This particular routine or schedule has me feeding my starter at the same time that I make bread, so long as I make bread three days a week. My basic routine is to prepare my dough at night before I put kids to bed, allow it to ferment overnight, then shape the loaves and bake them in the morning,
In the evening after dinner:
- Feed starter
- Make one 100g starter recipe (typically sandwich bread, cinnamon rolls, or babka)
- Make one 80g starter recipe (typically a boule or rustic bread with or without add-ins)
- *OR* make one 200g starter option like bagels or English muffins
- Gently knead/stretch and fold after tucking kids into bed/doing nighttime routines
- Leave on the counter overnight for bulk rise
In the morning:
- Allow dough to rest on the counter 10-15 minutes before shaping (I always make my coffee and read the news while I wait)
- Shape into boule or loaf and place in basket or loaf pan (or other pan for cinnamon rolls or bagels)
- Allow to rise and bake according to recipe
Starter feeding schedule:
- Keep 70g starter, add 115g flour and 115g filtered water, feed every few days and store on counter or in fridge
I store my sourdough in a Weck Tulip Jar with the glass lid in place, and no rubber gasket attached. You can also store in a Quart Mason Jar with the metal lid resting on top. I find no matter where I live, after a week or two of consistent feeding, my starter happily adapts to my environment, and I can keep the feeding schedule the same. As long as I feed my starter every few days, I find it’s happy and active enough to make my loaves rise without any more babysitting than this.
You can find all the essential equipment I use on my amazon storefront. In addition to everything listed there, I also love my vintage Pyrex mixing bowls. I have the primary mixing bowl set and use the 404 size for artisan loaves, 403 for sandwich or pan loaves, the 402 for feeding my starter, and the 401 for preparing fillings or seasonings. You can make anything work for you! Just be sure to avoid using metal as it will affect the ability for the wild yeast in your starter to thrive.
