Simple and Rustic Sourdough Bread Recipe

Feed starter 2-4 hours prior to mixing

Take 1 1/4 cup warm water

1/2 sourdough starter

3 cups flour

1 teaspoon salt

Mix until lump forms. Let it rest 30 minutes. Then, fold the dough in your bowl, cover and allow it to sit for 8-12 hours. (I prep mine a night)

After sitting, remove dough onto a floured surface, and fold dough over each side in an envelope-like formation. Let it rest 10-15 minutes. Then, I do one more fold and place in a Dutch Oven. Place in a preheated oven at 450.

Cook with lid on 20 minutes; then lid off 20 minutes. Allow to cool, then enjoy.

See sidebar to see how I make my starter.

Tips: if you will be away for a few days and cannot feed your starter, place in it the fridge.

Also, I cover my jar with a coffee filter and rubber-band, so that it receives plenty of oxygen.

Sit on the counter of your kitchen where you will remember to feed it (mine is next to my coffee pot). I also change my jar about every week and half, or longer.

If you use your starter for baking, be sure to feed it right after.

Troubleshoot: if you see mold just scrape the top and discard. The bottom layer is still good, then transfer it to a clean jar.

Too watery…just add flour until you get the consistency described.

Jesus said to them, “I am the bread of life; whoever comes to me shall not hunger, and whoever believes in me shall never thirst. -John 6:35

Supplies I use:

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