Sanaz's Sourdough Bread
Breads
Ingredients:
- 200 g (7.1 oz) active starter
- 400 g (14.1 oz) water
- 600 g (21.2 oz) all-purpose flour
- 12 g (0.4 oz) salt
- parchment paper
- cast iron dutch oven
Equipments:
Features:
Meal Prep Friendly
Freezer Friendly
Soy-Free
Oil-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Make sure your starter is bubbly and at its peak — roughly doubled and domed — before mixing it into the dough; using it too early or after it's started to deflate gives the bread a weaker rise.
Instructions:
Prepare Your Starter (Day Before)
Key to Success: A bubbly, active starter at its peak is essential for the best sourdough!
First Feed — 12 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- With 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 8–12 hours until doubled and bubbly
Second Feed — 5 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- Add 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 5 hours until active and at peak
- Check at 4:45 to confirm it's ready
- You should have 200 g of bubbly starter ready to use
Ways to Use Sourdough Discard
Instead of throwing away your discard, try these:
- Scallion Pancakes — Mix discard with chopped scallions, salt, and a little oil, then pan-fry until crispy
- Start a New Jar — Feed the discard to create a backup starter or share with friends
- Crackers — Roll thin with olive oil and salt, bake until crispy
- Pancakes or Waffles — Add to your favorite recipe for extra tang
- Muffins or Quick Breads — Substitute some flour and liquid in any recipe
- Pizza Dough — Use discard for flavor in same-day pizza crust
- Flatbreads or Naan — Quick stovetop breads with great flavor
- Brownies or Cake — Yes, even chocolate desserts work with discard!
Tip: Keep a jar in the fridge labeled "discard" and add to it each time you feed. Use within a week for best results.
Make the Dough
Mix (30–60 minute rest)
- Combine 400g water, 200g (4 oz) starter, and 600g flour
- Mix until just combined
- Rest 30–60 minutes
Add Salt (4 hour rise)
- Dissolve 12g salt in a little water
- Knead into dough for 10 minutes
- Let rise 4 hours for bulk fermentation
Fold (30 minute rest between folds)
- First fold: Flip, envelope fold, turn
- Rest 30 minutes
- Second fold: One final envelope fold
Shape & Proof (Overnight)
- Line a large bowl with a floured dish towel
- Place dough seam side up in the bowl
- Sprinkle flour on top and cover with towel
- Refrigerate overnight
- Next morning: Remove 2 hours before baking to warm up
Bake
- Preheat Dutch oven to 480°F for 30 minutes
- Place dough on parchment
- Score the bread with a sharp knife or lame (make a slash about ½ inch deep)
- Lower into pot and mist lightly with water
- Reduce to 430°F
- Bake 25 minutes with lid on
- Remove lid, bake 25 minutes more
- Cool completely before slicing
Notes: A bubbly starter at its peak (doubled, domed, not yet collapsed) is the most important factor. Don’t rush this step. Scoring allows the bread to expand in a controlled direction during baking — skip it and the loaf will burst unpredictably. Let the bread cool for at least 1 hour before slicing — cutting early results in a gummy interior.
Storage: Store cut-side down on a cutting board at room temperature for 2–3 days. Freeze sliced in an airtight bag for up to 3 months. Toast from frozen.
Tips: The Dutch oven traps steam during the first 25 minutes, creating the crispy crust. Don’t skip it. Baking from the fridge (straight from cold proof) improves scoring and oven spring.
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish.
Sanaz's Sourdough Bread
Ingredients:
- 200 g (7.1 oz) active starter
- 400 g (14.1 oz) water
- 600 g (21.2 oz) all-purpose flour
- 12 g (0.4 oz) salt
- parchment paper
- cast iron dutch oven
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The all-purpose flour provides structure and body to the finished dish. The salt sharpens and balances every other flavor in the dish.
Prep:
Make sure your starter is bubbly and at its peak — roughly doubled and domed — before mixing it into the dough; using it too early or after it's started to deflate gives the bread a weaker rise.
Instructions:
Prepare Your Starter (Day Before)
Key to Success: A bubbly, active starter at its peak is essential for the best sourdough!
First Feed — 12 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- With 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 8–12 hours until doubled and bubbly
Second Feed — 5 hours before mixing
- Mix 100 g (4 oz) of starter, discard the rest (see notes below for discard ideas)
- Add 100 g (4 oz) water + 100 g (4 oz) flour
- Let rise 5 hours until active and at peak
- Check at 4:45 to confirm it's ready
- You should have 200 g of bubbly starter ready to use
Ways to Use Sourdough Discard
Instead of throwing away your discard, try these:
- Scallion Pancakes — Mix discard with chopped scallions, salt, and a little oil, then pan-fry until crispy
- Start a New Jar — Feed the discard to create a backup starter or share with friends
- Crackers — Roll thin with olive oil and salt, bake until crispy
- Pancakes or Waffles — Add to your favorite recipe for extra tang
- Muffins or Quick Breads — Substitute some flour and liquid in any recipe
- Pizza Dough — Use discard for flavor in same-day pizza crust
- Flatbreads or Naan — Quick stovetop breads with great flavor
- Brownies or Cake — Yes, even chocolate desserts work with discard!
Tip: Keep a jar in the fridge labeled "discard" and add to it each time you feed. Use within a week for best results.
Make the Dough
Mix (30–60 minute rest)
- Combine 400g water, 200g (4 oz) starter, and 600g flour
- Mix until just combined
- Rest 30–60 minutes
Add Salt (4 hour rise)
- Dissolve 12g salt in a little water
- Knead into dough for 10 minutes
- Let rise 4 hours for bulk fermentation
Fold (30 minute rest between folds)
- First fold: Flip, envelope fold, turn
- Rest 30 minutes
- Second fold: One final envelope fold
Shape & Proof (Overnight)
- Line a large bowl with a floured dish towel
- Place dough seam side up in the bowl
- Sprinkle flour on top and cover with towel
- Refrigerate overnight
- Next morning: Remove 2 hours before baking to warm up
Bake
- Preheat Dutch oven to 480°F for 30 minutes
- Place dough on parchment
- Score the bread with a sharp knife or lame (make a slash about ½ inch deep)
- Lower into pot and mist lightly with water
- Reduce to 430°F
- Bake 25 minutes with lid on
- Remove lid, bake 25 minutes more
- Cool completely before slicing
