Sanaz’s Sourdough Bread

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