SOURDOUGH

AT HOME
 A Q ick L k
Pg. 3 Welcome

Pg. 4-8 S ar er

Pg. 9-17 Recipe

Pg. 15 Finger Den Te

Pg. 18 Baking Eq ipmen

Pg. 19 Ingredien

Pg. 20-21 Proofing Ba ke

Pg. 22 S orage

Pg. 23 Con er ion of Gram oC p

Pg. 24 Thank o !

Pg. 25 FAQ
 TESSAURORAWEAVER

I'm so glad you're here!

Hi, 'm Te ! 'm o e ci ed and hono ed o

cho e m o k hop o make all of o
Since hen, i ha become o pop la -- hich i
o do gh d eam come e. n hi o k hop
o ill lea n ho o make o o n o do gh ama ing!--and al o h 'm o g a ef l o
a e , hich o ill hopef ll ha e fo he e cho e m o k hop a o e o ce.
of o life, and pa on bi of i o f iend and Once each o o c ea e o o n a e
famil . made m a e o e fi e ea ago and c l e, 'll alk o h o gh making m fa o i e
ha e been baking i h i , gi ing ome a a , and e e da loaf of b ead. Yo ill be ama ed a
aking ca e of i e e ince. So do gh a n' e ho m ch mone o ill a e making o
ell kno n a all hen a ed, o info ma ion o n b ead! Thi loaf come o o a o nd $1.65
a ca ce. Mo of ha kno a elf- a gh each depending on hich flo o e. One
ei he b ial and e o , o piecing oge he bi dolla and i -fi e cen fo an ama ing loaf of
f om andom e o ce o and make en e of b ead i h no p e e a i e o neak
i all. ing edien . He e e go--enjo !
 Making Your
Sourdough Starter
A d a e e a a a d
a e . W e c b ed e e e ,
ac c ac d bac e a a d d ea e a d
be e e e a ce e ac e
a e e a d a e d ,
c e c a ea added. I ca a e 3-10 da
a e be a d ead a e
b ead .

Wha need:

100 Wa e ( e ed/ de d )
100 F -I e ea ea d e
ea
A c ea a c a e
C ee ec a ea e c e
A bbe ba d a ec e c ee ec
A bbe ba d ac
S e - a bbe a a dea
ca c a e e de d a e
A ca e - a e
 N e :
W e a a d eed a e,I ee e ab 2/3
a e a d 1/3 e ea , b ca d 1/2 a d 1/2
a e ea
T e a e eed be a d 80-90 de ee F ( a e e d
e ec c e ,c e ae a e
)
Y ca e a ea e e e a a e e ace e
c ee e c -- e a e eed b ea e a ,b
a ee e e e ae b .
U a ee 50 200 a d a e eac a
Da 1
e-- a e e 'ed e a a
a d ae
A a e ca c e a e, b a a e e
Ne e e b eac ed -- e e c a e d
bac e a d ea
T a a a e e , c e b c a c
Y a e e e ' ead e-- d be
e e, e a ,a d a e ace ae
ead eb
O ce e ce a a e,
' ca a e e ce a e ec e a d
e d Da 3
 STARTER STORAGE MAINTENANCE
A ar er picall ha a 12-24 ho r
c cle, depending on ho arm or cold
i i in o r home. Thi mean ha i
A Fe deple e i food re o rce and need
o be fed e er 24 ho r . The flo r i
N e he food, he a er and empera re
help crea e he righ fermen ing
On en ironmen .

S d gh Af er he fir ime o e o r
ar er, o can hen keep i in an
Sa e air igh con ainer in he fridge. M
pical c cle i o keep i in he fridge
Lef : fed 24 Righ : j fed,
n il he nigh before I an o make ho r earlier, ill gro o fill
bread. I ill ake i o of he fridge c rren l a i he jar o er he
before bed and feed i eq al amo n peak ne 24 ho r

of flo r and a er, mi , p he lid on,

lea e i on he co n er and go o bed.
When I ake p, I ill ar m recipe
b di carding half or more of he
ar er, and feeding i fre h flo r and
a er and proceeding i h m bread
recipe a i i ri en.
C
O One of he mo ama ing hing abo I i ali e
N
T
o rdo gh ar er i ho re ilien he are!
The onl ime o r l need o hro i
Did I kill i
I
N
a a and ar ano her i if i mold , ge b g
in i , or i e po ed o empera re o er abo
D I need h i
U 110 degree F. Before o hro i o hinking a a
E i ' mold , make re i ' ac all mold. When a
D ar er i for a long ime, in he fridge or on
he co n er, i ill de elop a gra or bro n
liq id on op, a o can ee he beginning of in A oon a o r ar er i ac i e and
he pho o on he lef . Thi i o all normal. I ' happ af er o fir make i , I highl
a form of alcohol and happen hen i ha recommend p ing aro nd 1/4 c p of i in
deple ed all of he food re o rce i ha . I can a mall air igh con ainer in he fridge. Label
ac all be ored hi a for a long ime-- i o i doe n' ge hro n a a . Thi i o r
mon h and e en ear ! No e ha hi ar er in rance/back p in ca e ome hing goe
ill no pring back righ a a af er one rong i h o r main ar er! There are
feeding ho gh. I can ake da , of feeding i o rdo gh ar er in he orld ha ha e
reg larl o ge i rong and happ again. J been ed for h ndred of ear . Wi h he
po r off he liq id on op and feed i and ee righ care, o r can la o a life ime and
ha happen . I ma pring back fa er han hen be pa ed on o o her !
o hink.
 N Tha Y
S a e i Ac i e
So o r ar er do bled and i floa ing in a er?
Grea , r mo ing on o he recipe! Keep in mind ha
o r ar er ill ge ronger and ronger a o e
i and feed i . The fir ime o make bread i ma
no be he be loa e o e er make. Spoiler: he
defini el on' be. I can be o he 'll be be er han
an of m fir loa e ho gh!

If o 're he pe ho an o be a prepared a
po ible, ma be le he ar er do ble, di card, feed, and
le i do ble ano her ime or o before o ar . If
o j an o go for i a oon a i do ble , go for
i ! So rdo gh c l re are ali e and e er-changing
and e er one' i differen . M recommenda ion i o
al a e perimen and gi e o r elf and o r ar er
plen of ime and pa ience o learn.
 THE RECIPE
PAIN DE CAMPAGNE
TOTAL TIME: 24 ho r
HANDS ON TIME: Appro ima el 30 min e
BULK FERMENTATION: Abo 5 ho r
PROOF TIME: 10-14 ho r in he fridge
SAMPLE SCHEDULE: Feed o r ar er a 8am, mi
he final do gh a 4pm, hape in o loa e a 9pm,
proof he loa e in he refrigera or o ernigh and
bake aro nd 8am-10am he ne morning. Thi can
ar -- here i a large margin for error i h
o rdo gh.
Make one loaf--do ble e er hing (incl ding he
amo n o feed he ar er) if de ired
Plea e ee page 23 for gram o c p con er ion
STEP
FEEDING THE LEVAIN
Thi ep need o happen 4-6 ho r before
o ill be mi ing he do gh, and abo 24
ho r before o ill ac all be baking
bread.
Remo e o r ar er from he refrigera or if
needed. Di card all b appro ima el c p.
Add 75g of all p rpo e flo r (hard red
hea ) and 50g of hole hea flo r, and
125g of a er a 80-90 degree F. Mi n il
ell incorpora ed. Co er and le re a room
empera re for 6-8 ho r , or n il f ll
do bled, before mo ing on o ep o and
mi ing he final do gh.
STEP
MIXING STARTER + WATER

Af er 4-6 ho r , or once o r
ar er ha f ll do bled, po r 310
gram of 80-95 degree a er in o a
large mi ing bo l and add 180g of
o r do bled ar er. Mi b
hi king i h o r hand n il
comple el incorpora ed.
 STEP
MIX FINAL DOUGH
Make s re o r scale is a ero
and add 400g o al of flo r o
o r mi ing bo l. Yo can break
his amo n p and do 350g all
p rpose and 50g hole hea , or
an combina ion of flo rs o d
like. J s make s re he o al
added is 400g. Add 12-15g of sal
and mi ell b hand, re-
e ing o r hand as needed o
red ce s ickiness. End i h a
small fold and le res for 10-30
min es before s ep 4.
 STEP Yo can do hese 3-4 folds a an poin d ring he
4-5 ho r b lk fermen a ion, b I find i orks bes
FOLDING + BULK FERMENTATION
in he firs co ple of ho rs. Yo 'll kno o r
This do gh needs 3-4 folds do gh is read for i s ne fold hen i has
comple el rela ed, looks more smoo h on he
i hin he firs 2 ho rs of he
s rface and has risen more since he las fold.
fermen a ion, b ill b lk
fermen for appro ima el 4-5
ho rs, or n il i has do bled.

Wha doe folding do

J s like folding clo hes helps s organi e hem, folding
do gh helps s organi e i s s r c re. No ice ha o don'
ac all knead his do gh a all. Tha 's beca se he
fermen a ion is doing he ork and breaking do n, or
prediges ing, so m ch of he grain, incl ding some aspec s of
he gl en. The gl en s rands need o be s reng hened and
organi ed in order o raise he bread and dis rib e he
carbon dio ide e enl .
 STEP
SHAPING THE DOUGH

Once do bled, appro ima el 4-5 ho rs la er, ligh l

flo r a ork s rface on o r co n er, and i h
flo red hands, gen l scrape he do gh o on o he
co n er i h a do gh scraper or o r hand.
Re-flo r hands and gen l pick p he do gh and se
i back do n o crea e a more niform, ro nd shape.

D s a proofing baske or bo l lined i h a ea o el

i h flo r. Shape do gh in o a some ha igh ball,
b gen l s re ching he edges of he do gh o and
folding hem o er on he do gh, similarl o folding
he do gh in he pre io s s ep. This, along i h he
echniq e sho n in he ideo, ill form ension on
ha ill be he op of he loaf, hich is necessar
for good rise. Pick p he do gh and rn o er,
placing seam-side p (bo om side p) in o he
proofing bo l. D s he op of o r loaf i h flo r,
See page 20 for no es abo proofing baske op ions. and gen l co er i h a o el or cheeseclo h and
place in he fridge.
STEP
PROOF
Place o r loaf on he middle or
bo om shelf in he refrigera or
( he op and he back is s all
coldes and ma free e, or keep
i oo cold) and lea e o ernigh .
The ne morning, 8-12 ho rs
la er, perform he finger den
es sho n on he ne page o
check if he loaf is read o
bake. I does no need o come o
room empera re before
baking.
Wh i i called
pro ing
This erm origina ed o describe he
process of fermen a ion hen he eas
"pro es" i is s rong and ac i e eno gh
o raise he bread d ring he baking
process. I pro es his o o b rising
and b de eloping s reng h and spring
in he do gh. Doing his s ep in he
refrigera or slo s he process do n,
hich is con enien since o can j s
go o bed hile i orks a a , b he
lo er empera re and slo er process
also de elops onderf l fla or in he
fermen .
 FINGER DENT TEST
This is m fa ori e a o check if a loaf is read o be baked
or no . A his poin , o r loaf ill ha e been in he fridge
o ernigh for 10-14 ho rs. T picall i hin his indo i
ill be read o be baked, b do ble check before beca se
some imes i needs more ime and i 's good o kno ha ha
looks like! Take he loaf o of he fridge and d s i i h a bi
of flo r. Poke i righ in he middle and a ch he inden ion
caref ll .

If he inden springs back and fills p comple el and q ickl ,

i is no pro ed e and is no e read o bake. If baked, his
loaf o ld no rise q i e as m ch and i o ld no ha e as
man holes (pocke s of air ha form as carbon dio ide is
released d ring fermen a ion).

If i springs back slo l and incomple el , i is read !

If he do gh does no spring back and fill he inden a all, i

has pro ed oo long. Don' orr ho gh, bake i an a and
make a men al no e for ne ime o check i a fe ho rs
earlier. Loa es ha ha e pro ed oo long ill no rise as
m ch or ill no rise e enl , b he ill s ill as e grea !
STEP PREHEAT: A leas 15-20 min es prior o baking, p a rack in he
middle of he o en and p o r essel o bake he loaf in on he
PREHEAT + SCORE rack, i h lids if applicable. Prehea o en o 490 degrees.
Prehea ing bo h he o en and he baking essel is a VERY
impor an s ep. See page 18 for al erna i e baking eq ipmen .
Once o r loaf has passed he finger den es , i is ime o score i .
Remo e he loaf from he fridge and gen l ip he loaf o on o a
flo red s rface. Remember, he bo om hile i 's in he baske is he
op, so o ill in er i on o o r flo red s rface.

Scoring o r loaf is an impor an s ep beca se o r loaf ill gro

o do ble or more i s si e hen baked, so i needs room o e pand.
If o didn' score i , i o ld e pand and b rs in a random spo ,
picall he op, hich can s ill make for a bea if l, r s ic look.
Some imes i ill find a eak spo o b rs some here on he side,
hich can make for a m ch less a rac i e and f nc ional shape. B
scoring he loaf on he op, e are con rolling here i e pands.
Think of scoring as a mi of f nc ion and f n-- o s all need o
do a leas one deep c ha goes he leng h or id h of he loaf,
b once o ' e gi en i ha space, hink of he res as doodling!
Yo can make lea es, flo ers and so man bea if l pa erns. J s
e perimen and ha e f n i h his par ! Take no ice in he ideo of
ho deep I'm going for he main c s. The more decora i e pa erns
sho ld be more shallo , j s barel slicing hro gh he s rface of
he do gh.
 STEP
I highl recommend making
s re o r o en is calibra ed.
This is helpf l no j s for bread,
b for e er hing o se o r
BAKE o en for. Yo can p rchase a

Remo e o r baking essel from he o en and caref ll place loaf

i er affordable o en
hermome er o place in o r

p
o en, prehea i o 350 degrees F,
inside, p he lid on, and p in he o en. Se a imer for 13 and once prehea ed, check o
min es. Af er 13 min es, remo e he lid so he loaf can con in e make s re he hermome er in
o r o en ma ches he
baking and bro n ell. Se a imer for 12 min es. Baking ime empera re o r o en sa s i s
aries grea l , so check of en in he las fe min es for good color. a . If i does no ma ch, o can
Loaf sho ld be medi m-dark bro n. Yo can check he in ernal refer o o r o en's man al or
google ho o calibra e o r
empera re as ell b s icking a reg lar mea hermome er do n o en. I 's a er simple s ep ha
in o he cen er of he loaf--i sho ld be p o 185-190 degrees ill grea l impro e he
acc rac of an hing o bake.
hen o r loaf is baked hro gh.

Ano her eas me hod o check if i is done is o lif i p and ap he bo om. I sho ld be dark
bro n and so nd hollo . Once done, remo e from he o en and place he loaf on o a cooling
rack so air can circ la e aro nd i .
Once o r bread has comple el cooled and o 're read o s ore i , an hing air igh orks
ell. Bees a raps are grea oo, b i ill dr o a bi q icker since he 're no
comple el air igh . No e ha he cr s ill lose a lo of i s crispness af er he firs da , ha 's
normal. J s lea e i hole and slice of onl ha o an a ha momen .
 BAKING
EQUIPMENT
f ha e ' iced e , e d ch e f ba i g b ead i . The ' e a
g ea , if c i a i che i e ha e f b ead, , b e b h,
g ,a d e. Wh a e he g ea f b ead? f ice i he eci e,
he fi ha f f he i e he af i i he e , he id i . Thi a he
ea a d c ea e a bi f a e ec e . Thi c ib e a
g ea i e, b a c he b ead h gh h gh he ce e , a d
f a , c ea e ha hi , c i c ha F e ch b ead i ad i ed f . The
ea ge a i i e he c f he b ead hich a begi ca a e i e he
c a d e da a i gfa .

D ' a ead c e ?N ie -- ca i ba e g ea b ead!

M d ch o ens pic red abo e are ha I bake all
Se ec a ca i a ha e, a i a e. f d ' ha e ei he f
of m loa es of bread in. If o are looking for a h e, ch e e hi g e afe a high e e a e ha ha a e
grea d ch o en o in es in, I highl recommend hea / hic b . f ba e e hi g hi , he b f he
he Lodge cas iron d ch o en. I prefer his one b ead i c ch bef e he af ac a ba e h gh. T e-c ea e ea ,
beca se i isn' enamel coa ed. Mos d ch o ens, ca ei he h 7-8 ice c be i he b f ga e , ace
like he one abo e on he righ , ha e an enamel a hee a a ac de he ac af i g a d h e ice
coa ing ha is a bi finick . Yo ha e o be er c be , 1/2 c f ae, ha igh af e af i . f
caref l no o scrape i or damage i . Once a e i g hi eh d ih a d ch e , di ega d he e f a i g he
damaged, he hole po sho ld be hro n a a . id ff ha f a h gh a d j e a i e f 20-23 i e he
The solid, ncoa ed cas iron is e remel d rable af i . Kee he e d c ed f a ea 15 i e he ea
and m ch easier o clean if some hing ge s baked d e ' e ca e. Y eed ea d i g he fi ha f f ba i g.
on o i .
INGREDIENTS
FLOUR, WATER, SALT

Flo r: On he righ o 'll see some of he flo rs I

of en se. Of co rse, if o can mill o r o n
Sal : Use a good sea
fresh or find someone local ho does, ha is
sal . Redmond is m
absol el ideal! If no , here are s ill grea s ore
fa ori e! An sal ill
bo gh flo rs o can find a mos grocer
do, b I ne er
s ores. All p rpose and bread flo r can be sed
recommend sing an
in erchangeabl . Yo ma no ice small
iodi ed able sal or
differences be een hem, b no hing dras ic a
an hing s per
all. Whole hea added in makes a delicio s loaf.
coarse.
R le of h mb ho gh-- he more hole hea ,
he denser i ill be. Dense isn' al a s bad
ho gh! M fa ori e sand ich loaf is aro nd 50%
Wa er: J s se a er
all p rpose and 50% hole hea . For some hing
o consider good
s per ligh , se all p rpose i h ma be 50g
eno gh o drink. We
hole hea . R e, Einkorn and B ck hea are
se a Berke o fil er
o her delicio s flo rs I'll se for his same loaf.
o rs and e lo e i .
J s follo m recipe and se an mi of flo rs
o like!
PROOFING
BASKETS
One of he main hings I hope o nders and from his
co rse is ha baking so rdo gh a home is no onl so
eas , b so affordable. Yes, here are fanc proofing baske s
and ools for scoring o r bread and cra e pensi e
s eam-injec ed o ens, b o don' need all, or an of ha .
If people ere baking so rdo gh h ndreds of ears ago all
o er he orld, hich he ere, e can also do i in o r
homes no , i h he reso rces e alread ha e a ailable.

I ha e man differen baske s ha ork ell for pro ing.

The are all generall similar in si e, b he shape and
ha he 're made o of ar . Wha o reall need is
some hing ro nd in shape and abo he si e of a dinner
bo l. In fac , a dinner bo l orks grea if ha s all o
ha e. A baske orks bes beca se i le s he do gh brea he
a bi , b I' e baked plen of loa es ha pro ed in dinner
bo ls. Wha e er o se needs o also be lined i h a clean
co on/linen ea o el of some sor ha is d s ed i h
flo r.
In the photo on the right, you'll see a mix of proofing
baskets, most of which were actually thrifted! Just clean
them very well and let them sit in the sun for an
afternoon. Remember, you're lining them with a towel
anyway. I highly recommend thrifting whenever you can.
Most of my baskets cost less than a dollar. If you'd rather
purchase something new, here is a great proofing basket
that comes with a linen liner, a bench scraper and a lame
(tool used for scoring bread).
S ORAGE

The majority of what I

store my starter and
flour in is glass, most of
which is also thrifted.
You just need it to be
airtight. If you're going
to use plastic, make
sure it is food grade! I
like Cambro containers
for food storage.
CON ER ING GRAMS O C PS FEEDING YOUR STARTER
I cannot encourage you enough to have your own kitchen Remember that your starter is
scale. Not just for bread, but for your coffee in the morning, always being fed equal amounts
loose leaf tea, cocktails, and every other baked good. You will of flour and water. If you are
notice a huge improvement in so many aspects of your making your starter for the first
baking when using a scale, especially the consistency! You time, Just start with 1/2 cup of
can find my favorite scale here. A cup of flour one day will flour and 1/2 cup of water.
almost never equal a cup of flour on another day. The
problem is that cups measure volume, while a scale measures
weight. The weight will always be the same, which means
PAIN DE CAMPAGNE
you can be 100% precise and consistent every single time.
When using volume to measure, and you realize something Feed your starter 3/4 cup of flour
isn't quite right, it's very hard to troubleshoot since you can't and 3/4 of water. Once your
be sure exactly how much of that ingredient you actually starter has doubled, add 1+1/3
used in comparison to the last time or the next time. Using a cup of 80-90 degree water to a
scale eliminates this issue. mixing bowl. Add 3/4 cup of
starter and mix well by hand.
All of that being said, I wanted to give you the option since Next, add 3 cups + 2 tablespoons
I'm releasing this course during this worldwide pandemic of flour and 1 tablespoon of salt
and I know some of you can't get deliveries in a timely and mix well. Follow the recipe
manner, or at all. I will likely not be including this page long accordingly from here.
term in this workshop once everything starts to get back to
normal.
HANK
O
I truly cannot thank you enough for
choosing to learn sourdough with me.
Remember that fermentation is a bit of a
never-ending experiment, so don't stress,
have fun and give yourself time to learn
how to work with your starter and know
what it needs. Maybe give it a name, too.
After all, it's alive!

Happy baking.
 FAQ
How often should I feed my starter?
When you are ready to make bread or when you're going to store it for more than a
few days in the fridge. Your starter should always be stored in the fridge and pulled
out the morning you are going to start your recipe. If your starter has been stored in
the fridge for more than a few days, you may need to feed it twice before starting
bread with it. In that case, I would pull it out the night before, feed it, leave it on the
counter overnight, then discard half of it when you wake up and start your recipe
by feeding it again. If your starter sits out at room temperature, you will need to feed
it every 24 hours.

Is your sourdough recipe gluten free?

Short answer, no. Fermentation does some really amazing things to grain though.
Over the past five years I have baked this exact loaf for friends with gluten
sensitivities and even celiacs, and none have had reactions. Why? Fermentation is a
form of predigestion. Non-fermented grains are actually hard on everyone's
digestion, although some handle it better than others. Fermentation breaks down
grain to make it much easier for our body to process.

Can I add things like seeds or dried fruit into this loaf?
Yes! I love adding cinnamon and raisins, nuts, seeds, herbs, etc. Note that adding dried
fruit will likely increase the time it needs to bake since fruit has a lot of moisture
and density. If you want to add things in, mix them in when you do the final mix
with the flour and salt. You can also coat the outside in something like poppy or
sesame seeds, just mist the loaf with a bit of water so they stick on right before
baking.