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Sourdough 101

Let's learn how to make our very own sourdough! Written by our social media coordinator and sourdough connoisseur, Bri.

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Get ready to learn all about sourdough. This class will cover the fundamentals of creating and maintaining a sourdough starter, as well as written instructions for how to make a loaf of delicious bread. I hope you enjoy your sourdough journey as much as I do! If you have any questions or concerns feel free to reach out to me on the F4M Bergen facebook group and I will get back to you as soon as possible!

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First things first! It is seen as good luck to name your starter! Some name ideas are:

Mom inspired sourdough starter names:

  • Mother Yeast

  • The Baking Boss

  • Flour Child

  • Hoochie Mama

  • Kneady Kid

  • Mama Dough

  • La Madre

  • Mother lovin’

  • Mama Mia

  • Bun in the Oven

Fitness inspired sourdough starter names:

  • FIT4Dough

  • Abs of Bread

  • Doughbell

  • Bread Lift

  • Gluten Gains

  • Power Loaf

  • Arabesque & Yeast

  • Stretch & Rise

How to care for your Sourdough Starter:

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Hungry (unfed) starter:

Very liquidy and may smell slightly like nail polish remover

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Just fed starter:

Should smell sweet like bread dough and have a thick consistency. Make sure to clean sides of jar as much as possible.

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Active starter (ready to use):

Full of bubbles, doubled in size or more, almost domed on the top, very sweet dough smell

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How to make bread:

This recipe makes 2 loaves, for 1 loaf divide the ingredients in half

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How to do stretch and folds:

The first two are stretch and folds. The last 3/4 are slap and folds. Either are acceptable but I like to do the same stretches every time I make bread so it gets mixed and stretched more evenly. You do 4-6 folds per time and after each one turn the bowl to the next side!

How to shape:

This is how I shape. For the first round, I stretch it as thin as possible without ripping it, then fold in the four sides (ending with the top) and then roll it to make a ball. You should feel tension on the top and it shouldn’t be super sticky anymore.

Next, let the dough rest for 30 minutes on the counter.

For the second round I do the same thing but I don’t stretch it as thin (you actually won’t even be able to because of the tension!). Once shaped, put in your bowls and place in the fridge for 12 - 24 hours to let the dough ferment.

How to score:

There are many ways to score a loaf of sourdough but this is my signature score.

Flavored loaf add ins:

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How to slice, serve, and store bread:

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Some recommended products once you are enjoying your sourdough journey (don’t feel the need to invest in all of these until you know you like making sourdough, the only products I recommend having before you make bread are: 2-3 glass jars with lid that aren’t airtight, kitchen scale, round mixing bowls, Dutch oven, parchment paper)