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Favorite SOUR Sourdough Recipe


my favorite SOUR sourdough recipe uses

1/4 c starter

1.5 TBS olive oil

1  tsp salt

2 1/2 c King Arthur Bread Flour

1/4 c Bob’s Red Mill Dark Rye Flour

* water until dough forms ball (less than one cup of water)


(autolyse is a BEAUTIFUL thing in a sour sourdough… autolyse is when you soak the dry ingredients before kneading… I find it soaks up the water, so be cautious about not over-adding water… use less than you normally do, you can always add in at kneading time - try roughly mixing flour with about half a cup of water and let rest 1/2 hour before mixing all ingredients & kneading)


mix ingredients, knead 5min


I use the stretch & fold method…


(My Stretch & Fold Method…

after kneading,

let dough rest, covered, 1-3 hours,

Stretch & fold 3x,

let rest, covered, 1-3 hours,

Stretch & fold 3x

let rest, covered, 1-3 hours

Stretch & fold 3x

let rest, covered, 1-3 hours)


SHAPE the loaf


OPTIONAL - at shaping,

fold in to a sourdough

1/2-1 c grated Beemster cheese

2 tsp finely chopped fresh rosemary

1 tsp thyme


my FAVORITE covering method between proofs is my handmade, reusable cotton bowl covers in my shop - they can be used dry or wet before covering… it’s a lovely bread making tool


for the last proof, after shaping, cover loaf and let rest overnight in fridge


bring to room temp,


bake in pre-heated 400* Emile Henry Bread Cloche


covered 20min,

then  15-20 minutes uncovered


use discount code RTR25 at emilehenryUSA.com



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