I’ve been playing around with this recipe for months, and I hope it makes sourdough seem not so intimidating for you! I love the benefits of sourdough, but all the measurements, folding, stretching, timing…it’s just too much for me in this season. This is a happy middle ground! It’s a bit denser than a traditional sourdough loaf, but works perfect for our needs. It works in a loaf pan or a dutch oven.
1 cup active sourdough starter
2 teaspoons salt
1 ¼ C filtered water
4 cups all-purpose flour
In a bowl, mix ingredients together and knead for 7-10 minutes in kitchen aid with bread attachment or knead by hand. Dough should be a cohesive ball as shown above. If it’s too wet, add more flour. If it’s too dry, add water. Cover and allow it to rest for 12 hours (I usually do this overnight).
Shape into loaf and put into your greased loaf pan or dutch oven. Allow to rise again for 1 or 2 hours. Score with lame or razor. Cover and bake at 425 for 45 minutes, then uncover and cook an additional 10 minutes. (Cooking times may vary based on your oven.)