Let’s roll up our sleeves and peek inside our kitchen to make a perfect artisan sourdough bread. We’ll leave that kitchen scale in the cupboard for now.
Let’s start out this very post with the fact that I am not a perfect baker. I am not a professional bread maker nor do I aim to be. I am just a momma of 4 who wants to fill bellies with good things. So, if I can make this beautiful loaf, so can you.
There are plenty of breads that I really love using my kitchen scale for. In the depths of the winter when the cold Minnesota days, bring us inside for months at a time is when I love experimenting with my sourdough bread starter. It’s just so easy to have it out on the counter or waiting for us in the fridge.
The kitchen scale was something I veered away from for a really long time. Then I realized that I had one stuffed in my farmers market box for weighing tomatoes. One day, I decided to see what the fuss was all about.
I really love how precise it can help me measure. It seemed like bread turned out really well when I did use it. So take it or leave it and believe me there will be plenty of bread recipes, here, that you will want to use a scale for. For this one, let’s keep it quick and simple, shall we?
Our kitchen has been like a science lab of water and flour lately and I wanted to share with you a sourdough recipe that needs no kitchen scale. Although you could totally convert it, if you wanted to.
There are a few things worth noting when it comes to making sourdough bread or really any kind of bread. Doing your own experimenting and seeing what works for your home’s temperature, your family and your daily schedules.
For us, I like to prepare a dough the night before I bake it, so that the rising times can occur while we sleep and the next day we can either continue to fold the dough or bake it straight away.
The taste of fresh bread is so, so worth it, so experiment when you have time. I like to experiment with my sourdough throughout the winter months to really get a good handle on it. It does take some practice and you will mess up, but that’s precisely how we learn the best.
Also there is no wasting a failed bread attempt! If I try a new recipe or try to speed up my baking process and a loaf doesn’t turn out, I can always make some toasty sourdough croutons or a grilled cheese!
Taking the time to learn and teach yourself is worth it, I promise!
Sometimes in the wintertime or colder areas my bread, too, will have a tough time rising. I usually have good luck if I add a pinch of yeast or turn the light on in my oven an allow it to rise in the oven. Rising times will differ with different temps in your house.
When we make fresh bread it doesn’t last long around here. I typically use it up in 2-3 days or keep it in a ziplock in the refrigerator.
Yes! Believe me, I tried to put it into a cold pot and it didn’t turn out nearly as fluffy and beautiful as when placed into a preheated cast iron pot.
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