Simplest Un-sour Sourdough Bread
updated Feb 1, 2025
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Sourdough Bread that was cooked in a glass bowl. |
***I use the Scrapings Method for maintaining my sourdough starter which means after I use my active starter, I don't completely scrape out the Sourdough Starter Jar. I leave about 1 T. of starter inside the jar and usually scrape it down towards the bottom. I put the starter jar in the fridge with the lid on until I'm ready to make some bread. I've left it for a few months without any problems! I currently use only whole wheat flour, but it works with all-purpose flour too.
I've added more Tips below the recipe.
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My Simplest /favorite way to bake a 1-1/2# loaf of whole wheat bread for dinner tonight...Feb 1, 2025
1st thing in the morning (6am), Add 100 g. flour and 100 g. water to scraping jar that was in the fridge. Stir with a chopstick and put the lid on and in a warm place for 1 hour. (In the winter, I use the vent by my kitchen sink.
(7am) In a bowl, add
200 g. (3/4 c.) of starter from your ***Starter Jar
250 g. (1 c.) water
330 g. (2 1/4 c.) whole wheat flour
2 t. salt
Mix well and use a spatula to fold the dough a few times til it all looks combined. Dump into a greased bread pan or glass bowl... Spritz with water and cover to let rise in a warm place.
When ready to cook it, spritz with water, put in cold oven. Turn onto 350 degrees and turn on a timer 35-45 minutes. (It's done at 190 degrees internal bread temperature if testing with a thermometer) It seems to not brown much. Let cool and enjoy!
My old way... To bake a 1-1/2# loaf of bread in the MORNING...
THE MORNING BEFORE: Add 20 g. (2 T.) flour AND 20 g. (1 1/2 T) water to the Sourdough Starter Jar with scrapings. I use a spatula to mix all the scrapings, flour and water until combined and lumpy. Put your Starter Jar on the counter in a warm place with the lid just resting on top.
THE EVENING BEFORE: Add 80 g. (1/2 c.) flour AND 80 g. (1/3 c.) water to the Starter Jar and mix. Put the Starter Jar on the counter in a warm place with the lid just resting on top.
THE MORNING OF BREAD MAKING DAY: (about 1 1/2 hours before)
In a bowl, (I use my bread maker), add
200 g. (3/4 c.) of starter from your Starter Jar
250 g. (1 c.) water
330 g. (2 1/4 c.) flour
2 t. salt
1/4 c. potato flakes (optional)
Mix the dough for about 5 minutes. It will be sticky. Scrape the dough into a greased bread pan. Let it raise 1 hour in a warm place. Spray the dough with some water or oil (optional, but it will help the bread crack less) and put it in a cold oven. Turn on the oven to 350 degrees and let bake for 35 minutes. Take the bread out and dump it onto a cooling rack or towel to cool. Store in an airtight container when cooled and you'll have a softer crust. If you just cover with a towel, it'll be crunchier.
My old way... To bake a 1-1/2# loaf of bread in the EVENING...
THE EVENING BEFORE: Add 20 g. (2 T.) flour AND 20 g. (1 1/2 T) water to the Sourdough Starter Jar with scrapings. I use a spatula to mix all the scrapings, flour and water until combined and lumpy. Put your Starter Jar on the counter in a warm place with the lid resting on top.
THE MORNING OF BREADMAKING DAY: Add 80 g. (1/2 c.) flour AND 80 g. (1/3 c.) water to the Sourdough Starter Jar and mix. Put the Starter Jar on the counter in a warm place with the lid resting on top.
THE EVENING OF BREAD MAKING DAY: (about 1 1/2 hours before)
In a bowl, (I use my bread maker), add
200 g. (3/4 c.) of starter from your Starter Jar***
250 g. (1 c.) water
330 g. (2 1/4 c.) flour
2 t. salt
1/4 c. potato flakes (optional).
Mix the dough for about 5 minutes. It will be sticky. Scrape the dough into a greased bread pan. Let it raise 1 hour in a warm place. Spray the dough with some water or oil (optional, but it will help the bread crack less) and put it in a cold oven. Turn on the oven to 350 degrees and let bake for 35 minutes. Take the bread out and dump it onto a cooling rack or towel to cool. Store in an airtight container when cooled and you'll have a softer crust. If you just cover with a towel, it'll be crunchier.
---TIPS---
JAR SIZE: I have used a glass quart mason jar with the lid upside down under the ring to allow for air and expansion. I've also reused plastic peanut butter jars. If you're making just one loaf, a 2 c. container will suffice for your starter jar. If doing more, use a quart size jar.
1 loaf:
Day1 am 20 g.(2T) Water AND 20 g. (1 1/2 T) Flour add to pint starter jar of scrapings. Leave on counter
Day 1 pm 80 g. (1/2 c.) Water AND 80 g. (1/3 c.) Flour add to starter jar and leave on counter
Day 2 am 250 g. (1 c.) Water AND 330 g. (2 1/4 c.) Flour + 200 g. (3/4 c.) starter in bowl with 1 t. salt, 1/4 c. potato flakes (Optional) - mix, put in greased bread pan, raise 1 hour, put in cold oven, turn on oven to 350 degrees and cook 30-45 min.
2 loaves:
Day1 am 40 g. water AND 40 g. Flour add to qt. size starter jar of scrapings and leave on counter with loose lid
Day 1 pm 160 g. water AND 160 g. Flour add to starter jar and leave on counter
Day 2 am 500 g. water AND 660 g. Flour + 400 g. starter in bowl with 2 t. salt, 1/2 c. potato flakes (optional) - mix, put in greased bread pans, raise 1 hour. Put in cold oven, turn on oven to 350 degrees and cook 30-35 min.
Thank you for sharing! Your bread is delicious! SYC🤟🏼
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