We finally get to make our first sourdough bread, so here it is, have a few tools that you might want
to have, you're just going to need some all purpose flour, some whole wheat flour, some kind of mixing
bowl, some warm room temperature water, a digital scale, and then some sort of tools to do some mixing.
So normally with a bench knife, I normally don't use this at this stage, but I just wanted to have
it in case you needed it.
And we're also going to need is some starter that is ready.
So this has been sitting for about 12 hours.
And again, it's a 50 percent mixture of water and flour.
And we're going to do just half the recipe is we're going to start off with making a approximately a
sixty five percent hydration bread.
Now, that is very good for beginners, because as you get into higher hydration, the dough is a little
bit more tricky to play with.
So usually having a slightly lower hydration bread is a little bit easier to start off with.
But as you get more advanced and as you make more breads, you want to try to experiment, adding some
additional water.
But in this first recipe, we're going to start off with first pouring in three hundred grams of warm
water.
So this water is approximately 80 degrees Fahrenheit.
And so I'm just going to go ahead and sear my scale.
And I put in approximately three hundred.
OK, I'm a little bit over look, it's not the end of the world, this is your first bread.
We already have this little bit on the dry side, so I'm not that terribly worried.
Plus, I'm going to add a little bit more water later on.
I do need to add 50 grams of water to make this recipe.
Get to that about sixty five.
So if I want, I can I could adjust later by only putting in 30 grams.
So now what I'm going need to do is I would need to put in my my starter.
OK, so I'm going to go ahead and take my starter out, get a spoon.
We're going to go ahead and we're going to take our starter and we're going to take out approximately
one hundred grams of starter.
And again, just doesn't have to be exact.
If you don't have enough or if you put in a little bit too much, that's OK.
Remember, for this first one, we just want to be successful so we don't need to have everything be
exact.
And one thing that's great about making sour dough is it doesn't have to be an exact science and you
can still have a great bread that comes out.
So I got exactly 100 grams and I do have enough leftovers.
So this way I can start another starter.
So I will go ahead and feed that and a little bit.
OK, so once when I have one 100 grams, what I like to do is I like to mix it up a little bit.
Just a break up all those little chunks of starter, and it just makes it so we want to put the flour
in, it will touch more parts of the flour.
So in this recipe, I'm going to have to put in 50 grams of whole wheat flour.
So we're going to go ahead and zero the scale again and we're just going to go get approximately 50
again if we're a little bit over.
A little bit under that.
OK.
We're going to get about 50 grams.
OK, a little bit over, but that's OK and then I'm going to go ahead and take my All-Purpose Flour,
I'm going to put in there about four hundred and fifty grams.
I want to get this up to 500 grams in total.
So let's go ahead and put that in.
As we're about 200.
For 60.
We're almost at the 500 mark.
OK, again, a little bit over, not terribly concerned about it.
So now what we're going to do is we're going to go ahead and we're going to mix this now.
We're not going to put the salt in quite yet because the salt, it's going to come in at a later point.
The reason why we want to know what the salts, why we want to mix the salt in later is because we have
a live living organism or a group of organisms inside this dough.
And what we want to do is want to make sure that those organisms have a chance to grow first.
We also want to make sure that the dough is properly hydrated before we mix that salt in.
So I'm not trying to really need this.
I'm just trying to get it nice and moist.
You going to make maybe a little bit of a mess, OK, or another trick that you can do that I like to
do once when I gotten it just kind of mixed enough.
So go ahead.
I'll scrape my spoon on the side just to get all the dough off, OK?
Now you can do is you can take your hands, dip it in some water and now you can go ahead and you can
mix the dough much more easy when you have.
Some water in your hands.
OK, so we don't need it to be terribly mixed, we just need to make sure that most of the dough is
hydrated, go ahead and get the dough off.
And then what we'll do is we'll cover this.
And I'll leave this for about 30 minutes and we'll come back in 30 minutes and then we'll add our water
and salt mixture.