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There seems to be so much info on sourdough and sourdough bread. But I’m telling you this is the info you need and the only information you need! Don’t get confused by the other nonsense out there. This easy, quick yet proper organic sourdough bread is seriously amazing! I just in the past few months started learning about sourdough and wanted to share what I’ve learned from many different legit resources. I’m not sure why you wouldn’t want to just make your sourdough organic though, so let’s make this even healthier by using organic ingredients!

Going into this venture with sourdough to try to find a healthier way to get our bread/carbs, my family fell in love with my sourdough recipes. It all was overwhelming when I first started this venture so I wanted to try and make sourdough simplified for other mommas out there like myself who just wanted the info straightforward. Why overcomplicate it, right? There are a lot of recipes out there that aren’t organic or have you adding weird ingredients which science can’t prove they even assist in the fermenting process. All my research coming together to bring you this recipe for easy yet proper organic sourdough bread!

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Sourdough: A natural fermentation process using wild yeast and lactic acid bacteria is what’s involved in making a quick and easy yet proper organic sourdough bread. Here are some proper practices for creating delicious and healthy organic sourdough bread.

Starter: This takes several days to get where you need it so my solution would be to purchase a starter from someone or somewhere if you’re eager to get to bread making. Beware though, make sure all they’ve used to create their starter is flour and water! Also, best to have it be a mature starter. (one that’s been around for weeks/months/years)

1. Organic Ingredients:
   • Use organic flour and filtered water to feed your sourdough starter. This helps maintain a healthier and more diverse microbial environment.
2. Regular Feeding:
   • Feed your starter regularly to keep it active and healthy. This might involve discarding some of the starter and refreshing it with equal parts flour and water.
3. Consistent Temperature:
   • Keep your starter at a consistent temperature, ideally between 70-75°F (21-24°C). This helps maintain a stable fermentation environment.

Dough:

Organic Flour: Use high-quality organic flour for your bread. Whole grain flours can add depth of flavor and nutritional value.

Filtered Water: Use filtered or spring water, free from chlorine and other chemicals, for both the starter and the dough.

Autolyse: Allow the flour and water to autolyze (rest) before adding the starter and salt. This helps improve dough hydration and gluten development.

Long Fermentation: Allow the dough to ferment for an extended period, preferably overnight in the refrigerator. This slow fermentation contributes to better flavor and texture.

Stretch and Fold Technique: Perform a series of “stretch and folds” during the bulk fermentation stage to develop gluten and strengthen the dough structure.

Proper Hydration: Ensure the dough has the right hydration level. Adjust water content based on flour types and environmental conditions.

Baking:

Preheat the Oven: Preheat your oven and baking vessel adequately. A preheated Dutch oven or baking stone helps achieve a good crust.

Steam: Create steam in the oven during the first part of baking to help with crust development. This can be achieved by placing a pan of hot water in the oven or using a spray bottle.

Scoring: Score the dough just before baking to control the expansion and improve the appearance of the final loaf.

Cooling: Allow the bread to cool completely on a wire rack before slicing. This helps retain moisture and improves the texture.

Tips:

Consistency: Keep track of your measurements and procedures to maintain consistency in your sourdough baking.

Dutch Oven: I do think this is a must for baking organic sourdough bread.

Experiment: Don’t be afraid to experiment with different types of flour, hydration levels, and fermentation times to find the flavor and texture you prefer.

Patience: Sourdough baking requires patience. Don’t rush the process; let the natural fermentation work its magic.

Making sourdough is both a science and an art, so feel free to adjust these practices to suit your preferences and environmental conditions.

The following products make sourdough bread so much more fun and easy!

Mixer I use to make life easier!

Affordable Dutch Oven

Sourdough baking set! Fun to have

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