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Sourdough Bread (potato flake starter)
5 1/26 cups flour
1 1/2 cups warm water
1 cup sourdough starter
1/2 cup oil (I use avocado oil)\
1 Tablespoon salt
Mix together in the evening. Cover with a damp towel at let sit at room temp over night. In the morning, divide into two parts and shape each one into a loaf. Place in greased bread pans and let rise 46 hours (dough should have risen to the top of the pans, doubled in size). Bake at 350 for 35 mins.

Sourdough Bread (flour and water starter)
500 grams flour
350 grams warm water
50 grams sourdough starter
2 tablespoons oil (I use avocado oil)
2 tsp salt
Mix everything together in the evening (dough will be shaggy). Cover with a damp towel and let rest for 30 minutes. Stretch and fold your way around the dough, rotating the bowl till you're all the way around. Cover again with damp towel and let sit at room temp over night. In the morning, dump the dough on a lightly floured surface. To shape the dough, fold the dough over toward the center. Rotate slightly and fold over again until you've worked your way around the entire loaf. Flip the dough over and let it rest for 10 minutes. With floured hands, gently cup the dough and pull toward you a few times, rotating the dough to tighten the shape. Put parchment paper (or a well floured towel) and flip the dough upside down in the bowl. Cover with a towel, and let rise 3060 minutes (dough should be a little puffy and risen slightly, but not doubled). Flip the dough on to a new piece of parchment. Sprinkle the dough with a little flour, and rub around before scoring the bread. Transfer the parchment paper with dough into a preheated dutch oven. Bake covered at 450 for 25 mins, then take the lid off and bake for another 10 mins.
Cool for an hour before slicing.

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Food Scale:
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Bread Lame (razor):
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Dutch Oven:
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00:01 Introduction to Sourdough
02:19 Comparing two types of sourdough starters
11:43 Tools you need to do sourdough
13:27 feeding the sourdough starter
14:34 Sourdough bread recipe

Music: Epidemic Sound

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