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We finally get to make our first sourdough bread, so here it is, have a few tools that you might want

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to have, you're just going to need some all purpose flour, some whole wheat flour, some kind of mixing

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bowl, some warm room temperature water, a digital scale, and then some sort of tools to do some mixing.

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So normally with a bench knife, I normally don't use this at this stage, but I just wanted to have

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it in case you needed it.

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And we're also going to need is some starter that is ready.

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So this has been sitting for about 12 hours.

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And again, it's a 50 percent mixture of water and flour.

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And we're going to do just half the recipe is we're going to start off with making a approximately a

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sixty five percent hydration bread.

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Now, that is very good for beginners, because as you get into higher hydration, the dough is a little

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bit more tricky to play with.

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So usually having a slightly lower hydration bread is a little bit easier to start off with.

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But as you get more advanced and as you make more breads, you want to try to experiment, adding some

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additional water.

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But in this first recipe, we're going to start off with first pouring in three hundred grams of warm

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water.

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So this water is approximately 80 degrees Fahrenheit.

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And so I'm just going to go ahead and sear my scale.

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And I put in approximately three hundred.

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OK, I'm a little bit over look, it's not the end of the world, this is your first bread.

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We already have this little bit on the dry side, so I'm not that terribly worried.

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Plus, I'm going to add a little bit more water later on.

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I do need to add 50 grams of water to make this recipe.

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Get to that about sixty five.

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So if I want, I can I could adjust later by only putting in 30 grams.

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So now what I'm going need to do is I would need to put in my my starter.

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OK, so I'm going to go ahead and take my starter out, get a spoon.

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We're going to go ahead and we're going to take our starter and we're going to take out approximately

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one hundred grams of starter.

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And again, just doesn't have to be exact.

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If you don't have enough or if you put in a little bit too much, that's OK.

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Remember, for this first one, we just want to be successful so we don't need to have everything be

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exact.

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And one thing that's great about making sour dough is it doesn't have to be an exact science and you

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can still have a great bread that comes out.

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So I got exactly 100 grams and I do have enough leftovers.

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So this way I can start another starter.

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So I will go ahead and feed that and a little bit.

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OK, so once when I have one 100 grams, what I like to do is I like to mix it up a little bit.

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Just a break up all those little chunks of starter, and it just makes it so we want to put the flour

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in, it will touch more parts of the flour.

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So in this recipe, I'm going to have to put in 50 grams of whole wheat flour.

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So we're going to go ahead and zero the scale again and we're just going to go get approximately 50

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again if we're a little bit over.

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A little bit under that.

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OK.

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We're going to get about 50 grams.

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OK, a little bit over, but that's OK and then I'm going to go ahead and take my All-Purpose Flour,

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I'm going to put in there about four hundred and fifty grams.

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I want to get this up to 500 grams in total.

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So let's go ahead and put that in.

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As we're about 200.

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For 60.

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We're almost at the 500 mark.

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OK, again, a little bit over, not terribly concerned about it.

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So now what we're going to do is we're going to go ahead and we're going to mix this now.

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We're not going to put the salt in quite yet because the salt, it's going to come in at a later point.

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The reason why we want to know what the salts, why we want to mix the salt in later is because we have

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a live living organism or a group of organisms inside this dough.

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And what we want to do is want to make sure that those organisms have a chance to grow first.

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We also want to make sure that the dough is properly hydrated before we mix that salt in.

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So I'm not trying to really need this.

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I'm just trying to get it nice and moist.

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You going to make maybe a little bit of a mess, OK, or another trick that you can do that I like to

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do once when I gotten it just kind of mixed enough.

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So go ahead.

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I'll scrape my spoon on the side just to get all the dough off, OK?

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Now you can do is you can take your hands, dip it in some water and now you can go ahead and you can

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mix the dough much more easy when you have.

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Some water in your hands.

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OK, so we don't need it to be terribly mixed, we just need to make sure that most of the dough is

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hydrated, go ahead and get the dough off.

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And then what we'll do is we'll cover this.

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And I'll leave this for about 30 minutes and we'll come back in 30 minutes and then we'll add our water

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and salt mixture.