Tag: Sourdough

Because your starter deserves its glow-up.

This recipe requires an active sourdough starter—one that’s bubbly, lively, and ready to rise (literally). If you’re not quite there yet, no worries! Check out this blog post to learn how to make your own from scratch. Trust me, it’s like adopting a pet… but it lives in your fridge and smells like a bakery.

Ingredients:

• 100g active sourdough starter (the star of the show)
• 325g water
• 500g bread flour
• 10g salt
• 20g honey (adds sweetness and helps the dough chill a bit)

The Method to the Carbohydrate Madness:

• Mix it up
  In a big bowl, combine your 100g of bubbly starter with 325g of water, 500g of bread flour, 10g salt, and 20g honey. Stir until everything’s just barely holding it together—like most of us on Monday morning.
• Let it rest
  Cover the dough and let it sit for about 30 minutes. This is called the autolyse, which sounds fancy, but really it’s just the dough figuring out its life choices.
• Stretch & fold (aka bread yoga)
  Every 30 minutes for the next 2 hours, perform a series of stretch and folds. Do this 4 times. The dough will start to feel smoother and stronger. Growth. We love to see it.
• Bulk fermentation
  Cover the bowl and let the dough rise on the counter until it’s doubled in size—usually 4–6 hours. This part is slow, but so is becoming legendary.
• Shape it
  Roll the dough into a rectangle, then roll it up like you’re making cinnamon rolls. Tuck it seam-side down into a greased loaf pan like you’re tucking in a carb-loving baby.
• Cold proof
  Cover and place in the fridge overnight (or until it rises just above the pan). It’s chilling. Literally.
• Bake it
  Bake at 375°F (190°C) for 40–45 minutes until golden, majestic, and your kitchen smells like a Parisian bakery.
• Cool it & slice
  Let it cool (seriously, wait) before slicing. Then admire your creation and immediately plan 4 sandwiches.

And just like that, your starter has become something truly beautiful: sourdough sandwich bread. Soft, tangy, sliceable—just like you, it rises to the occasion.

If you give this recipe a go, I’d love to see your creation! Tag me on social media (@edtechbites on most platforms) or drop a photo in the comments below. It doesn’t matter if it’s picture-perfect or just “nailed it” energy. Your starter’s modeling career starts now. Buen provecho!

What do flour, water, and a little bit of patience have in common? Apparently, the power to turn you into the kind of person who says things like “My starter is hungry.” Welcome to my two-part sourdough journey. In this post, we’ll cover how I created my bubbly little jar of magic (a.k.a. a sourdough starter). In the next part, we’ll turn her into an actual loaf of bread. Because what good is a pet jar of flour and water if it doesn’t end in carbs?

The Recipe: Sourdough Starter (Part 1)

Here’s exactly what I used to get my starter up and running in 7 days:

• 1 cup all-purpose flour (any unbleached flour works great)
• ¾ cup room-temperature water (filtered if possible)
• A glass jar or container (clear sides = maximum bubble admiration)
• A spoon or spatula
• A little patience (okay, maybe a lot)

The Process (Part 2)

• Day 1: Mix flour and water in your jar until smooth. Cover loosely and let it sit at room temperature.
• Days 2–7: Every 18–24 hours, discard about 75% of the starter, then feed with 1 cup of flour and ¾ cup water. Stir well.
• Day 3: You’ll start to see bubbles and smell that tangy, slightly yeasty aroma. She’s alive!
• Day 7: She doubled in size within 8 hours. Translation? She’s ready.

Now that our starter is officially alive, bubbly, and doubling like it just discovered caffeine, it’s time for the real fun…turning him/her into an actual loaf of sourdough bread. In Part 2, we’ll take this jar of tangy magic and transform it into the crackly, chewy, golden-brown loaf you’ve been waiting for. Get your oven mitts ready… things are about to get toasty.

Check out part 2 where I make sourdough with our new active starter.