Ballerina Farm SourDough Recipe

This is a very basic beef stew. It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.

Ingredients

• 250 grams active sourdough starter
• 735 grams water, plus an additional 50 grams for incorporating salt
• 1000 grams all-purpose flour (unbleached)
• 24 grams sea salt

Directions

1. Mix the Starter and Water: In a large bowl, combine your active sourdough starter with 735 grams of water. Using your hands or a whisk, mix vigorously until the mixture is well combined and has a milky consistency.
2. Incorporate the Flour: Add the all-purpose flour to the wet ingredients and mix with a whisk or your hands until just combined. There may be a few dry flour bits remaining, but that's okay. Cover the bowl loosely with a damp cloth and let the dough rest for 90-120 minutes.
3. Bulk Fermentation and Shaping: After the resting period, add the remaining 50 grams of water and the sea salt to the dough. Use your hands to gently knead the dough until the salt and water are fully incorporated. Cover the bowl again and let the dough rise at room temperature for 8-10 hours, or until it doubles in size. Alternatively, you can refrigerate the dough for a slower fermentation process.
4. Shaping and Second Rise: Once the dough has doubled in size, remove it from the bowl and gently shape it into two round loaves. Place the loaves seam-side down in separate floured bowls or proofing baskets. Cover them loosely and allow them to rise for another 20-30 minutes.
5. Baking: Preheat your oven to 450°F (230°C) with a baking stone or Dutch oven inside. Once the oven is hot, carefully transfer the loaves to the baking surface and score the tops with a sharp knife or lame. Bake for 25 minutes with the lid on (or covered with foil if using a baking stone), then reduce the oven temperature to 400°F (205°C) and bake for another 20-25 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
6. Cooling and Enjoying: Remove the bread from the oven and transfer it to a wire rack to cool completely before slicing.
7. Tips:
8. For a more tangy flavor, you can let your dough rise for a longer period during bulk fermentation.
9. If the dough feels too sticky during shaping, you can add a small amount of flour to your work surface.
10. Be careful not to over-score the dough, as this can affect the loaf's shape.
11. Enjoy your delicious homemade sourdough bread!