What is Sourdough?
Broken down to the bare basics, a simple loaf of sourdough consists of flour, water and salt. Add to that culture (also flour and water), warmth and time, and we get a loaf of bread that will hopefully turn you away from store-bought loaves for good.
An organic process (the oldest way to make bread, actually), baking a loaf of sourdough takes time and effort. Lots. It is after all the natural transformation of the above ingredients into something that will change your dietary life forever.

Why Sourdough?
A key part of the whole process is fermentation. During fermentation, naturally occurring yeast and lactic acid bacteria (LAB) work at breaking down the flour for food. LAB breaks down the flour to get carbohydrates for food, leaving sugars for the yeast. The yeast feed on the sugars, creating carbon dioxide, which causes the loaf to rise. Thus, flour is rendered into a state that is easily broken down and digested by us, being more suitable for people who suffer from certain digestive issues like gluten intolerance. Even those with a healthy digestive system will benefit, as their systems are not stressed, and over time will continue to maintain a healthy balance of gut microbes.

Acidity of the loaf inhibits mold development, so your bread lasts longer on your countertop (without chemical help).

The controlled release of sugars due to action by the LAB makes sourdough low GI by default (except for loaves with sweeteners).
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Minimal processing.

 Basic Ingredients of Sourdough

Flour
Flour is the basis of all bread baking. Each grain of wheat consists of the bran (13%), germ (3%), and endosperm (84%). Big, commercial roller mills usually will sift out the bran and germ, and the endosperm is processed further for commercial use. Stone-milled flour on the other hand, is generally considered healthier as it retains more of the original vitamins and minerals in the wheat grain, as stone mills are usually colder. Roller mills operate at higher temperatures and so burn off some of the nutrients in the process.

Water
Water is the ‘link’ between the ingredients. Water temperature affects fermentation. Water volume affects crumb and texture. In Singapore, water can be used from the tap. Do not use NEWater or any type of de-oxygenated water. Water also provides food to organisms in the dough.

Salt
Salt, though used in small amounts in sourdough breads, is important as it strengthens gluten in the dough, controls fermentation and improves flavor. Always use sea/artisan salts as they are the least processed and therefore environmentally responsible. 

Make your own starter:
Day 1: Begin by putting a mix of about 25g organic all-purpose flour + organic whole wheat flour (12.5g each, 50:50 ratio), with 25 g of water in glass jar. Whisk the mixture vigorously and cover loosely. Leave it to sit in a warm place for 12 hours or overnight. 

Day 2: After this time, you might be lucky enough to see some bubbles indicating that organisms are present but if not, don't worry, discard half the mixture and replace it with 25 g flour and 25 g water. Mix vigorously, cover and wait for it to rise. 

Day 3 and so on: From now on, you will need to remove and discard half the starter before feeding, every time starter doubles or every 6-8 hours, so that the organisms in the starter multiply again, making it rise. In weather like Singapore (room temperature 28-31ºC), you will find activity begins quickly, usually after 3-4 days but if you are in more temperate climate then it will take 10 to 14 days for the starter to become beautifully bubbly and have enough yeasts and bacteria to bake with.
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Once the fermentation is established, close the lid of the jar properly this time, transfer the starter to the fridge.

Starter maintenance
 
Starter maintenance
0.5 starter : 1 flour : 1 water
 
Before baking:

• Feed your refrigerated starter a day prior to baking 
• Day 1 & 2, every 12 hours. It’s ready to bake with once it doubles in size in about 3-4 hours

 
25g starter + 50g flour (I use 25g all -purpose and 25g whole-wheat flour) + 50g water
 
For regular maintenance:

• Feed your starter once every week or once every two weeks - 25g starter + 50g flour (I use 50:50 all-purpose and whole-wheat flour) + 50g water 
• Leave it out for about 2 hours to increase the volume by 50% then refrigerate.

 
Here is how to make your own Sourdough Starter.

​Baker’s Percentage
A mathematical method to calculate the amounts of other ingredients relative to the total flour weight.

Basic Formula (always take into account that the starter has flour and water too)

Starter
Starter 10g
Flour 25g
Water 25g
Total 60g
 
Final Dough
Bread Flour       300g (100%)
Water                210g (70%)
Starter               60g (20% for 16-24 hours loaf fermentation)  
Salt                     6g (2%)
Total                   576g
 
Notes:

• For whole-wheat breads, substitute with 10%-30% whole wheat flour. When changing flours, always increase the quantity of water slowly by 5% and go by feel. This extra addition of water is called Bassinage.
• For same day bakes, increase starter to 40-60%. 4-6 hours loaf rise (fermentation) at room temperature.

 

Basic process

1. Autolyse
Mix 300g flour and 210g water together in a bowl until well combined. Cover and set aside for 30 minutes – 2 hours.

2. Add starter - your bulk fermentation starts now
Add 60g starter. Knead well into the dough to incorporate, cover and set aside for another 30 minutes. 

(You can also combine the above two steps when running short of time by doing a Fermentolyse – combine 210g water with 60g starter. Add flour and bring the mixture together until well combined. Cover and set aside for 30 minutes.)

3. Add salt
Add 6g salt with a light drizzle of water. With wet hands, knead the salt into the dough. Using the slap and fold technique at this point can result in a stronger dough. (Leaving the dough alone for a few minutes is always a good idea in between kneading – it gives the gluten a chance to relax. Leave it alone for 5 minutes, let it relax, then go back to “kneading” OR “slap and folds” again until smooth). 
Cover and set aside for 30 minutes.
4. Bulk fermentation continued
Using “stretch and folds” or “coil folds” technique, work on the dough 3-4 times every 30 minutes until it starts to hold shape. Finally rest for about 90-120 minutes until at least 50% rise. (It should take a total of 5 hours in Singapore weather depending on room temperature for increase in dough size by at 50%). 

(“Coil folds” are gentler than “stretch and folds” and might therefore result in a more open crumb)

Visual signs your sourdough is ready to be shaped:

• Smooth Surface: The dough should feel smooth and elastic, and not sticky when touched.
• Increased Volume: It will have doubled or nearly doubled in size – wobbly!
• Bubbles Visible: You should see small bubbles on the surface.
• Pokes Back Slowly: Gently press the dough with your finger; if it springs back slowly, it’s ready.
• Domed Shape: The dough should hold a slightly domed shape rather than spreading flat.

5. Scaling/Preshape
Lightly dust your countertop and banneton with fine rice flour. Invert the bowl of dough onto the light floured countertop. Using lightly floured hands and fingers, stretch the dough from the bottom into a rectangle. Fold the rectangle gently into thirds. Rotate at a 90º angle, then roll it all the way up into a log. Seal the edges and butt cracks. Lift it gently. Place it smooth side down into the lightly floured banneton (with rice flour), pinch the seam or stitch if necessary.

6. Final Proof
Cover with a shower cap or bag, rest at room temperature for 1 hour (if needed), then cold-proof in the refrigerator at 4-5ºC for 16 hours.
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7. Score and bake

• Pre-heat your oven to 250ºC for 1 hour with your lidded Dutch oven placed inside.
• After 1 hour, reduce oven temperature to 220ºC.
• Place parchment paper on your counter and gently flip your fermented loaf onto the paper.
• Score with a sharp blade at a 45º angle.
• Carefully take the hot Dutch oven out and place it on a heat-proof surface. Remove the lid and carefully place the sheet of dough into the Dutch oven.
• Drop 2 ice cubes on the side into the Dutch oven. Cover immediately and bake the covered loaf for 15 minutes. Ice cubes help create steam to prevent crust from forming and browning too quickly, & also help open up the bread to create an ear.
• After 15 minutes, remove the lid and bake further for 15-20 minutes or until golden-brown all over. Tap the bottom of the bread to hear a hollow sound – it means your loaf is ready
• Place your hot loaf on a wire rack to cool completely before slicing and serving. Sliced bread can also be frozen in airtight bags.

Lamination (try this for high hydration doughs and for adding inclusions to your dough)

• Mix dough until smooth after adding salt. Give it a couple of stretch and folds every 30 minutes.
• Stretch it like a prata until thin.
• Fold (laminate) & add any inclusions if you like.
• Then do your stretch and folds. Continue the rest of the process as usual.

Did you know that Focaccia is literally the easiest Sourdough bread to make! Find our golden crispy Sourdough Focaccia recipe here.

Here is a little guide to how you can create your owner starter. I have used 50% bread flour and 50% whole-wheat flour for my starter, for best results. Hope you give it a try and as always, leave any questions you may have in comments.

Day 1: Start with 50g bread flour + 50g whole wheat flour + 100g water - stir well, I leave it loosely covered in a glass jar for 24 hours.

Day 4: Set aside most of the fermented batter, leaving 2-3 tablespoons batter in the jar. Add 50g bread flour + 50g whole wheat flour + 100g water to the jar, stir well and set aside again for 24 hours. Don’t throw away the discard. The leftover batter you set aside can be used to make any of the delicious sourdough discard recipes below.

Day 7: same as day 4, 5 and 6. On day 7, I usually wait for the batter to double in size (3-4 hours after the feed) and use it to make your sourdough loaf.