Sourdough Bread made with Unfed Starter
Instructions and tips for making sourdough with your unfed starter. Use an unfed but recently maintained sourdough starter. It does not need a separate feeding before you begin, provided it was fed within the past 24–72 hours and is normally active and reliable.
Servings 1 loaf
Ingredients
- 500 grams Bread Flour
- 100 grams Unfed Starter See post for notes on starter recommendations
- 10 grams Salt I used Himalayan fine sea salt
- 350 grams Filtered water Do not use tap or chlorinated water
Instructions
- Starter can be kept on the counter or fridge and should not be too hungry. Last feeding should have been between 24-72 hours however check the condition of your starter. It should not be runny or strong smelling for this method.
- Mix your dough using 100 grams of starter, bread flour, salt and water.500 grams Bread Flour, 100 grams Unfed Starter, 10 grams Salt, 350 grams Filtered water
- Over the next 3 hours complete 4 sets of stretch and folds or coil folds. Allow your dough to bulk ferment. Depending on the warmth of your house this will take anywhere from 4-8 hours. Bulk fermentation is done when the dough is not sticky and has risen 30-40%. The dough should spring back gently when touched.
- After bulk fermentation you can shape your dough and bake OR shape it and put it in a banneton to cold ferment for 3 hours or up to 48 hours.
- To bake - preheat the oven to 450 degrees. Turn your dough out onto some parchment and do an expansion score. Feel free to make some pretty cuts too :) Bake covered for 30 minutes. Remove the lid and bake another 15 OR until the internal temp of the loaf is 205-208 degrees.