Sourdough Series: Blog 3: Let’s Make Bread

We've made the starter. We've kept it alive. Now it's finally time to make bread!

This is the sourdough recipe I make at home at 7,500 feet. It’s evolved over time, with ideas from different recipes, lots of experimenting and a few loaves that definitely weren’t worth eating. Along the way, I’ve adjusted the ingredients, timing and technique until I landed on the loaf I love — a crisp crust, chewy crumb and just the right amount of sourdough flavor. It’s the bread I make for us, serve to friends and keep coming back to.

One thing I’ve learned is that sourdough doesn’t follow a clock particularly well. Temperature, humidity, elevation and the strength of your starter all affect how your dough behaves. The recipe includes the timing I use, but more importantly, I’ve included what to look and feel for along the way.

And once you have the basic loaf down, you can start changing it up. I’ve included Sourdough Variations for different versions of the basic loaf, including Chocolate Croissant, Cinnamon Raisin, Havarti Dill and more.

[VIEW & PRINT THE SOURDOUGH RECIPE]

Made to be cooked, shared, and made your own. And if you pass it along, let them know where it came from!