Master of Sourdough

Your sourdough starter is the heart of your bread. It’s a living culture of wild yeast and bacteria that you feed regularly to keep strong and active. The starter is what gives sourdough its rise, flavor, and character.

If you have an active sourdough starter, start here! (A dehydrated starter would look like dried flaky crumbles, where an active starter would be a light doughy consistency.)

Once your starter resembles the thumbnail picture, it's ready to prepare for baking! 

• Take your starter and place it in a clean jar that is larger than the first one. 

• Place your starter in the jar with a rubber spatula.

• Add 75g of water and 75g of flour. 

• Mix them all together.

• Place the lid on loosely and set it aside in a warm spot in your kitchen. 

• Return to step 3 when it appears bubbly and alive. 

Your starter is active & bubbly - it's time to make the dough.

Use your active starter when it’s doubled or more in size, bubbly, and active

Mixer: Use the dough hook on low

Hand: Use a spatula or wooden spoon and mix until a shaggy dough forms

Once you have mixed your dough, cover it with a towel and let it sit for 30 minutes

Sourdough Shell's Bread Recipe 

Mix with Dutch whisk

200 grams warm purified water (80-90 degrees F)

150 grams active bubbly starter

Add

680 grams organic flour (I use Kirkland Organic All Purpose Flour)

250 grams warm purified water (80-90 degrees F)

Mix until well combined and a tacky dough forms.

Cover with a tea towel and allow to rest for 30 minutes to autolyse.

Add 10 grams of sea salt and mix for another 2-3 minutes.

This step allows you to keep your starter in the refrigerator, so you can use it again when you’re ready to bake!

• Once you have mixed your dough, reserve a small amount (10-30 grams)

• Take equal parts starter, flour, and water.

• Stir in your jar, put the lid on, and put it in the fridge immediately.

• Your starter will stay happy without attention for up to 4 weeks.

• When you are ready to bake again, start over at step 2.

After letting your mixed dough sit for 30 minutes, add 10 grams of sea salt and mix for an additional 2-3 minutes.

Remove the dough with a dough scraper and place it in a large bowl.

• Once in a large bowl, you will do a series of stretches

• Stretch and pull your bread and get into a tight ball

• Cover with a towel and let sit and rise at room temperature, until about double the size

Use your bowl scraper to perform another set of stretching and pulling motions on your dough.

• Pull your bread and get into a tight ball one more time.

• Cover with a towel and let it sit and rise at room temperature until it has doubled in size.

• Get ready to give your dough structure and strength

• Divide your dough into two

• Shape dough gently into two rounds or ovals

• Place seam-side up in a baneton or lined bowl

• Cover with a towel and let rise for 30 minutes on the counter

• Cold fermentation is the process of allowing your shaped dough to rest in the refrigerator for several hours or overnight, which slows down yeast activity to develop a deeper flavor and better texture

• Once rested for 30 minutes, cover with plastic wrap and refrigerate. Be sure to leave room on top for proofing (the loaves will almost double in size)

• Leave in the fridge for 12 to 36 hours before baking. The longer you leave it, the more "sourdough tang" you will have

• In this module, you'll learn how to confidently score your sourdough just before baking to unlock both beauty and function in your final loaf.

• Scoring allows your dough to expand in the oven, known as “oven spring,” and prevents unwanted cracks.

• I'll break down the tools, timing, and techniques needed to create simple slashes or fun designs.

Ohhh... YOUR HOUSE IS ABOUT TO SMELL FREAKING AMAZING!

ENJOY THE MOMENT... YOU DID IT!

• Preheat your oven with the Dutch oven inside it to 500°

• Use your heat-resistant gloves for every aspect of touching the cast iron!!

• Put your bread in the preheated 500° cast-iron Dutch oven

• Place 3-4 ice cubes underneath the parchment or sling 500° for 7 minutes

• Lower the temperature to 450° for 20 minutes

• Remove the lid and lower the temp to 425° for 15-20 more minutes, until crust is at your preferred darkness

You’ve baked a beautiful loaf—now let’s keep it fresh and enjoy every slice!

• Best practices for slicing your sourdough to preserve its structure and texture, including when to cut and which knives to use.

• How to store your bread to maintain that perfect crust and soft interior for days.

• Whether you’re keeping it on the counter, freezing for later, or prepping for toast, you’ll know exactly how to make the most of your fresh sourdough.

Bonus tip: Got an extra loaf? Wrap it in plastic wrap - freeze it, and when you're ready to eat it - you can literally bring it back to life by running the whole loaf under cold water for a few seconds—yes, the entire thing. Then place it directly on the oven rack in a preheated 425°F oven for 15 minutes. The steam from the water will re-crisp the crust and warm the inside, making it taste (and smell) like it just came out of the oven. Rock on, fresh bread revival!

Well... do you remember Ferris Bueller's Day Off at the end of the credits - he says...

"You're still here? It's over... Go home. Go."