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Juliana Garofalo

Do you want to make sourdough bread at home but don't know where to begin? In addition to the conventional oven, there are a few more options for achieving this result. Making sourdough bread with a sourdough starter is a wonderful technique to bake bread that is both nutritious and delicious. This occurs as a result of the sourdough starter's microbes breaking down the flour's carbohydrates.

If you're using a sourdough starter, keep it alive by feeding it every day. It could take a few feedings before the starter is ready to be used in a baking recipe.

The float test will tell you if your starter is good to go. The size of the bubbles produced by your sourdough starter is another indicator of its progress. If the ingredient floats, it has the right amount of carbon dioxide bubbles for baking.

To create a sourdough starter, a mix of water and wheat is used. The sugars in the flour are broken down by the yeast and bacteria in the starter. When these gases are released, the starter goes up. Therefore, there will be many bubbles floating on top.

Baking sourdough bread in a Dutch oven produces the greatest results. The dense cast-iron walls create an environment similar to a humid chamber, ideal for the bread's rising process. However, before you put anything in the oven, you should heat it up. With its help, the outside might become shiny, lovely, and blistered-looking.

Mix the starter, flour, salt, and water together to make the dough. Put the dry ingredients in a mixing bowl and mix by hand. When everything is mixed together, cover the bowl with a wet towel to keep it fresh. A thirty-minute respite is recommended before starting.

Then, dump the dough onto a floured work surface. Use flour as a dusting to keep things from sticking together. Do not use parchment paper if you are working with seasoned dough.

To incorporate a sourdough starter, simply mix it in. About 800 grams of water and 150 grams of sugar are required.

Form a ball with the dough and continue. Wrap it in a towel or plastic wrap. Allow the dough to rise for at least 12 hours, preferably 24.

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