Have you ever wondered if you can bake with your ‘forgotten to feed’ starter? Well, yes, you can, and it doesn’t require added yeast. 😉
I used my 24-hour old and hungry sweet sourdough starter for this recipe, which I originally planned to use for baking my No Sour Sourdough Pandesal. However, I got busy that day and forgot to use the starter. 😄 And because I don’t particularly like throwing away and discarding my starter, I experimented and used it for baking sourdough bread. Surprisingly, it works fine to use an ‘unfed’ ‘active’ sourdough starter. 😃
If you like super tangy sourdough bread, this recipe is for you (use your regular starter – not the sweet starter). 😉
My other video recipes:
- My Basic Sourdough Recipe
- 20% Whole Wheat Sourdough
- Sourdough Baguette Recipe
- Sourdough Focaccia Version 2.0
- Simple and Plain Sourdough Bread with 78% hydration
- No Sour Sourdough Pandesal
- Sourdough Pizza
- Sourdough Bread with my Stand Mixer
- Matcha Sourdough Bread
Below you will find my step-by-step recipe. So, let’s do this!
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. Learn to watch your dough and not the clock.
You will need:
- 300 grams bread flour
- 210 grams water
- 100 grams unfed and hungry sweet sourdough starter (24-hour old)
- 7 grams fine sea salt
- Prepare your levain: Around 11 am, build the starter with 20g starter: 40g water: 40g flour. My kitchen temperature is around 23C / 74F.
- Fermentolyse: After 24 hours, dissolve the starter with water, then add flour to the bowl. Stir all the ingredients until no dry flour is left, cover, and let the dough sit on your counter for 5 hours.S
- Salt: Add salt and mix until the salt is fully incorporated into the dough. Cover and rest the dough for 45 minutes.
- 2x Coil fold: Perform 2x coil fold and rest the dough for 45 minutes.
- 1x half coil fold: Perform 1x half oil fold and rest the dough for 1 hour.
- Pre-shape: Take the dough out of the counter onto your flour or light wet work surface. Pre-shape into a boule (ball), be careful not to degas too much, and allow bench rest for 15 minutes (uncover).
- Final shape: Dust the top of the dough with flour, flip the dough over, and shape it into a tight batard. Transfer in a floured banneton.
- Cold retard: Transfer the dough to the fridge for 14 to 16 hours. My fridge temperature is 5C / 41F.
- Pre-heat the oven: One hour before baking, preheat the oven (up and down heat) with a dutch oven or cast iron pan to 250C/480F.
- Score and bake: Once the oven is ready, take the dough out of the freezer, score, and bake it (with lid) for 20 minutes. Then take the lid off, lower the heat to 220C/446F, and bake for 8 minutes, then 12 minutes at 205C/401F.
- Allow the bread to cool on a cooling rack for at the very least 2 hours before slicing it. Preferably let it cool for 4-12 hours for the best flavor, texture and to prevent the bread from being gummy.