Sourdough

Bread Baking
Shubranshu Bhandoh
Why you should
make your own
bread

STORE
BOUGHT
Whole wheat flour, water, enriched flour (wheat flour, malted barley flour, niacin,
reduced iron, thiamin mononitrate, riboflavin, folic acid), wheat gluten, brown sugar,
honey, sunflower seed kernels, yeast, rolled oats, contains 2% or less of each of the
following: salt, soybean oil, cultured wheat flour, vinegar, dough conditioners (may
contain one or more of the following: sodium stearoyl lactylate, calcium stearoyl-2-
lactylate, mono- and diglycerides, calcium peroxide, calcium iodate, DATEM,
ethoxylated mono- and diglycerides, azodicarbonamide), wheat bran, rye flakes, barley
flakes, soy flour, buckwheat flour, bulgur wheat, cracked wheat, triticale, yellow corn
grits, millet, soy grits, ground flaxseed, brown rice flour, calcium sulfate, soy lecithin,
wheat starch, enzymes

OUR BREAD
Flour, Water, Salt and Sourdough Starter
All About Flour
WHOLE WHEAT
Contains 12-14% Gluten content
The most unprocessed flour as it
has both the germ and bran in it
The Baked products are quite
dense, best to use in a
combination with another flour
ALL PURPOSE
FLOUR
Contains 8-10% Gluten content
The most versatile flour as it can
be used for both cakes and
breads
The Baked products are quite
soft and airy
Best Flour to make pizzas,pasta
dough, bicuits, soft rolls
BREAD FLOUR
Contains 11-14% Gluten Content
Best flour to use for
breads,croissant,danishes
The baked products are quite
chewy and airy
CAKE FLOUR
Contains 6-8% Gluten Content
Best flour to use for cakes, sponges,
muffins
The baked products are very light
and soft
The low gluten content is perfect for
light cakes but do not use for
breads
 Heritage Flours

SPELT
Contains 12-14% Gluten content
The most unprocessed flour and
extremely easy to digest
Since it has both the germ and
bran in it needs to be combined
with white flour while baking
RYE
EINKORN
Contains 13-14% Gluten Content
Very easy to digest since it is one of
the oldest heritage wheat variety
Since it has both the germ and bran
in it needs to be combined with
white flour while baking

Contains 12-14% Gluten content

Extremely high in organic food for the yeast so prefered for starter feedings in
the initial stages
It is extremely weak flour even with high protein content because of the inability
to form structure while kneading
The Rye Loaf almost has a cake batter like consistency and is always baked
in a loaf tin to give it support while baking
Tools For Bread
Baking

Pastry Brush
Banneton- Size from 7-10 Inches
Reco- https://amzn.to/3qGecSm
Dough Scraper
Thermometer- https://amzn.to/353rW1f
Dutch Oven- https://amzn.to/3AqiS2d
Silicon Spatula
Digital Scale- https://amzn.to/3FG7Vuh
Parchment Paper
Baking Tray
Bread Knife- https://amzn.to/3KmiUN0
Spray Bottle
Baking Steel- https://amzn.to/3GJvJi3
 All About Sourdough
Starter
WHAT IS SOURDOUGH
STARTER

It is a natural yeast present on the

wheat grain which we extract by
constant feeding and discarding
The process of feeding basically helps to
develop the culture and bacteria in the
starter and helos it rise more evenly
All breads were sourdough breads
before commercial yeast was invented
150 years ago
The sourdough starter can be made
with any flour whole wheat. rye, spelt
but make sure to feed the starter more
frequently if using these flours since
they have more yeast activity
 How to Make A
Starter
Ingredients Directions
Day 1
50 Grams Spelt/Whole
Grain Flour Mix the 50 Grams of water and
500 Grams All 50 Grams of spelt flour until
Purpose Flour nicely combined and set aside
550 Grams Water for 24 hours
Day 2
Feed the starter 50 Grams of
water and 50 Grams of AP flour
and set aside for 24 hours
Day 3
Feed the starter 50 Grams of
water and 50 Grams of AP flour
and set aside for 24 hours
Day 4
Discard almost all the starter
Prep Time
leaving about 1 tbsp (15 grams)
TOTAL TIME: 7 and feed the starter 50 Grams of
DAYS water and 50 Grams of AP flour
and set aside for 24 hours
 How to Make A
Starter
Ingredients Directions
Day 5
50 Grams Spelt/Whole
Grain Flour If the Starter doubles in size in
500 Grams All 12 hours we will start to feed
Purpose Flour twice a day
550 Grams Water Discard almost all the starter
leaving about 1 tbsp (15 grams)
and feed the starter 50 Grams of
water and 50 Grams of AP flour
and set aside for 12 hours.
Repeat the same feed at night
Day 6
Repeat the same feeding as Day
5
Day 7
Discard and keep 15 Grams of
Prep Time
starter and feed 100 Grams
TOTAL TIME: 7 Flour and 100 Grams Water.
DAYS Ferment 10-12 Hours
After 12 Hours the starter is
ready and repeat the same
feeding as above in the evening
Starter
Maintainence
HOW TO MAINTAIN A
STARTER

AT ROOM TEMP
If you bake really frequently or
have a bakery you will need to feed
atleast twice a day or thrice a day
in summer. The feedings can be
1:2:2 or 1:3:3 depending on your
temperature and quantitiy
required

IN THE FRIDGE
If you plan to bake once or twice a
day make sure to feed it once a
week and store in the fridge
I like to keep 1tbsp of the starter
and feed it 80 Grams of Flour and
80 Grams of Water and store in
the fridge. Doing this keeps the
acidity level lower and starter
active
 Starter
FAQs
COMMON PROBLEMS AND
SOLUTIONS

THE STARTER HAS GREY WATER

ON TOP
The grey water is called hooch and is generally formed due to
overfermentation. It can be easily removed and does not mean that the
starter is spoiled. It is basically an alcohol produced due to fermentation and
by removing and feeding it with flour and water the starter will come back to
life

I FORGOT TO FEED THE STARTER

AND IT SMELLS ACIDIC
This is a very common occurance and all of us forget to feed it once in a
while. Dont worry just discard most of it and feed it 100 grams flour and 100
Grams water and it should spring back to life

I FOLLOWED THE STARTER

RECIPE BUT MY STARTER IS
STILL DORMANT
This can happen sometimes in really cold weather or when the flour is
bleached and all the organic content is taken out of it. Use organic stone
ground flour in that case. It can also happen to due cholrinated water. If
your tap water is heavily chlorinated make sure to leave it out overnight so
the chlorine can evaporate
 Starter
FAQs
COMMON PROBLEMS AND
SOLUTIONS

WHAT IS THE DIFFERENCE

BETWEEN STARTER AND LEVAIN
Even though the words are sometimes used interchangbly but the starter is the
mother which we feed but never use as whole in a recipe but the levain is a
preferment which is an offshoot of the mother starter. The levain is built over
a few hours by feeding a portion of the mother starter with flour and water

WHAT CONTAINER DO I USE FOR

STARTER
This is a very common question. I use a thick plastic container with a lid but
you can use a glass container as well. I avoid using metal containers as it
can react with the acidity of the starter

CAN I USE ANY FLOUR TO MAKE

THE STARTER

Technically yes. You can use any flour whole wheat, spelt, AP, Bread, Rye etc
The only thing we need to be careful about is that the more organic the starter the
more vigourous the fermentation. In case of rye we need to give multiple feedings
very soon since it ferments very fast but according to me All Purpose is the most
stable and reliable flour when one is just starting out. In the Bakery we use AP
flour to feed the starter
What is Fermentation

HOW DOES BREAD RISE

When we mix the dough with the sourdough starter it starts to reproduce
and cosume the starches and sugar in the dough and produce CO2 and
Ethanol.
When we knead the dough we basically aerate it and add oxygen to the
dough and create these bubbles of air which the CO2 fills and expands the
dough
The Sourdough Starter keeps reproducing and multplying until we bake the
bread where it expands one last time and perishes with heat
WHAT IS COLD FERMENTATION
Cold Fermentation is a technique of fermenting in which we encourage
bacteria other than the yeast to grow such as lactic acid and healthy
bacteria. Since Yeast becomes dormant in the fridge these bacteria makes it
easier to digest the bread and are really good for our gut
Cold Fermentation is also a great way to develop flavor and texture in the
dough
It also helps in the gluten development due to enzymes in the flour which
break down and make the dough stronger
Desired Dough
Temperature

WHAT IS DDT
As a Baker it is essential to be able to master the dough temperature to be
able to get consistent results and have more control of the dough
Bread Proofs at the perfect rate when it is between 24-27C (75-80F). The
Desired Dough Temperature aims to proof the dough at that temperature
It helps to develop sweater flavors and not sour and off flavors
Helps to maintain a schedule for baking

HOW TO CALCULATE DDT

Consider Four Elements
Temperature of Flour
Temperature of Air (Room)
Temerature of Water
Temperature of Starter
The Average Sum of the Temperature between these three should be 24-27C
Understanding Dough
Percentages

WHAT ARE DOUGH PERCENTAGES

As Bakers we don't usually work in the bakery with recipes but rather with
dough percentages
It makes it easier to scale up or scale down a recipe
The Percentages are fairly easy to calculate as every ingredient is based
on flour which is considered to be 100% and the rest are based on this for
example water 60%, salt 2% , Starter 20% etc
For Example if the flour is 100 Grams and water is 60% the quantity of
water would be 60 grams
Once you Master this concept you'll never look at recipes the same way as
before and it will also help to improve your baking skill
In Sourdough Baking you can understand what techniques to use in doughs
of different hydration
Sourdough Baking
Process
1. FEEDING THE
STARTER/LEVAIN
2. MIXING AND AUTOLYSE
3. ADDING SALT
4. STRETCH AND FOLDS
5. BULK FERMENTATION
6. PRE SHAPING
7. FINAL SHAPING
8. FINAL PROOF/COLD
PROOF
9. SCORING AND BAKING
10. COOLING THE LOAF
Basic Loaf
 Basic Loaf
Ingredients Directions
Starter Before going to sleep the previous
90 Grams AP Flour day take the mother starter out of
90 Grams Water the fridge and discard almost all
15 Grams Starter of it and keep 1 Tbsp and feed it
90 Grams of AP flour and 90
Dough Grams of Water
400 Grams Bread The next day mix the water
Flour (except 1 tbsp), flour and starter
260 Grams Water and do an autolyse for 45 mins.
8 Grams Salt Take 1 tbsp of the remaining
water and hydrate the salt
90 Grams Starter
After 45 mins pinch in the salt in
the dough and then keep
stretching in the mixing bowl to
Prep Time mix it until slightly smooth for 2-
3 mins. Rest the dough for 30
TOTAL TIME: 30 mins
MINS Give the dough 20 stretch and
Prep: 15 mins folds and rest for 30 mins
Bake: 40-50 mins The second fold we give 10
stretch and folds being more
gentle with the dough
After 30 mins we give the 3rd
stretch and fold and give 6
stretch and folds and be really
gentle with the dough to preserve
gases in it
 Basic Loaf
Ingredients Directions
Starter After 30 mins we give the final
90 Grams AP Flour turn to the dough. We give 4
90 Grams Water turns at this stage to maintain the
15 Grams Starter gases in the dough. Set the dough
aside for bulk fermentation for
Dough anywhere between 1-3 hours
400 Grams Bread In my case the dough was ready in
Flour one hour but it might take longer
260 Grams Water so give it time
8 Grams Salt Take the dough out of the bowl
gently and pre shape the dough.
90 Grams Starter
Rest the dough for 30 mins and
season the banneton with rice
flour
Prep Time Final shape the dough into a
boule and ferment for 1-2 hours
TOTAL TIME: 1-2 based on your dough doubling in
DAYS size
Preheat the Dutch Oven at the
highest temperature in the oven
at 250C/480F for atleast 1 hour
Take the Bread out of the
banneton on baking paper and
score with a blade. Put it in the
dutch oven and spray water on
the bread as well as on the lid and
close it and bake for 20-25 mins
After 20 mins remove the lid and
lower the temp to 220C/430F
 Basic Loaf
Ingredients Directions
Starter Bake for another 30 minutes to
90 Grams AP Flour get it nice and crispy on the
90 Grams Water outside
15 Grams Starter If Baking without a Dutch Oven
make sure to put a cast iron pan
Dough at the bottom and preheat the
400 Grams Bread oven with a tray on top for atleast
Flour 45 minutes at 250C/480F
260 Grams Water Score and Bake the Bread for 20
8 Grams Salt mins at 250C/480 F and then
lower the heat to 220C/430F and
90 Grams Starter
bake for another 25-30 mins
Cool down the bread on a cooling
rack for atleast 2 Hours so the
Prep Time moisture can evaporate nicely

TOTAL TIME: 1-2

DAYS
Spelt Loaf
 Spelt Loaf
Ingredients Directions

Levain Before going to sleep the previous

30 Grams Active day take the mother starter out of
Starter the fridge and discard almost all
30 Grams Flour of it and keep 1 Tbsp and feed it
30 Grams Water 90 Grams of AP flour and 90
Grams of Water
The next day mix 30 Grams of the
360g Bread Flour
starter with 30 Grams water and
60g Spelt Flour/Whole
30 Grams flour to create the
Grain
levain
300 Grams Water
After 3 Hours mix the flour and
(280g+20g) 280 grams of water to autolyse
8 Grams Salt the dough. Hydrate the salt with
90 Grams Starter 20 grams water and set aside for
30 minutes
After another hour add the levain
and the salt and mix the dough
nicely stretching it for 2-3
Prep Time
minutes until slightly smooth
After 30 minutes slap and fold
TOTAL TIME: 2
the dough 60-70 times to build
DAYS strength in the dough and make
sure to wet your hands while
handling the dough so it doesnt
stick to your hands. Shape into a
ball and rest 30 minutes
After 30 minutes, give the dough
20 stretch and folds and shape
into a round ball and set aside for
30 minutes
 Spelt Loaf
Ingredients Directions

Levain After 30 minutes stretch and fold

30 Grams Active the dough 10 times and be
Starter slightly more gentle with the
30 Grams Flour dough
30 Grams Water After 30 Minutes give the dough
6 turns being extremely gentle
with the dough and set aside to
360g Bread Flour
bulk ferment for 1-3 hours
60g Spelt Flour/Whole
After 2 hours take the dough out
Grain
of the bowl gently and pre shape
300 Grams Water
it trying to be degas as little as
(280g+20g) possible. Set aside for 30 minutes
8 Grams Salt Shape the dough after 30 minutes
90 Grams Starter by following the stitching
technique and put in the
Prep Time banneton covered in the fridge for
anywhere between 12-24 hours
TOTAL TIME: 2 The next day preheat the dutch
DAYS oven at 250C/480F for atleast 45
min to an Hour. Take the dough
out of the fridge and flip it out on
baking paper. Score at a 45 degree
angle and bake for 20 minutes at
250C/480F and then take the lid
off and bake another 30 minutes
at 220C
Take the loaf out of the dutch
oven and cool it down for atleast
2 hours
Sourdough
Muffins
 Sourdough
Discard
Muffins
Ingredients Directions
Line the Muffin Tin with Baking
100 Grams Whole Paper and preheat the Oven at
Wheat 180C/350F for 15-20 minutes
20 Grams Almond Cream the sugar and the butter
Flour for 2-3 minutes until its nice and
1/4Tsp Baking Soda creamy
60 Grams Butter Add the eggs and whisk for 2
50 Grams Sugar minutes until combined
1 Egg The next step we blend the
70 Grams Sourdough banana, butter mixture,
Discard sourdough discard, honey and oil
20 Grams Honey together into a paste
Sift in the dry ingredients and
180 Grams Banana
mix together until the flour is
15 Grams Oil
absorbed. The batter should be a
little lumpy for good muffins
Prep Time Take a tablespoon and put one
serving for each muffin. Add
TOTAL TIME: 15 chocolate/blueberries/walnuts etc
MINS and fill it up to the top with more
BAKE 30-45 MINS batter and finish with more
chocolate on top and brown sugar
Bake the muffin for 30-40
minutes at 180C/350F
Cool down for atleast 2 hours and
enjoy!
Sourdough
Pancakes
 Sourdough
Discard
Pancakes
Ingredients Directions
Mix the sourdough discard with
120 Grams the buttermilk, eggs, sugar and
Sourdough Starter melted butter
Slowly whisk in the flour and salt
120 Grams
into the liquid mixture
Buttermilk
Cover the bowl and set aside for
20 Grams Butter atleast 30 minutes but preferably
30 Grams Sugar overnight for best results
100 Grams Flour The next day put 1 Tsp of Baking
powder and 1/2 Tsp of Baking
1 Tsp baking powder
soda in the mix and whisk well.
1/2Tsp baking soda Make sure no lumps of baking
1/2tsp salt soda
Heat a pan with butter and make
sure its sizzling and put 1 ladle of
the batter or roughly about 1/2
Prep Time cup
Cook for 30-40 seconds on one
TOTAL TIME: 15 side and flip and cook another 10-
MINS 20 seconds on the other side
BAKE 30-45 MINS Make sure the heat isnt too high
so we can get nice and golden
color on the pancakes
Finish the pancake with a dollop
of butter or whipped cream and
maple syrup
Sourdough
Naan
 Sourdough
Discard Naan
Ingredients Directions
Make sure to take out the yoghurt
360 Grams Flour
and discard and temper it at room
225 Grams Discard temperature for 2-3 hours
150 Grams Yoghurt Mix the flour, yeast and salt with
2 Grams Yeast the liquids and knead for 3-4
minutes. If the dough feels dry
5 Grams Salt
add a tbsp of water
If using a stand mixer we can mix
it for 4-5 minutes until it comes
together
Rest the dough for 30 minutes
after kneading and give the dough
5-6 turns to develop the dough
and make it smoother
Cover the bowl and ferment for 1-
3 Hours until double in size
Prep Time After 1 hour I portioned 1/4 of
the dough and the rest put it in
TOTAL TIME: 15 the fridge to cold ferment
Divide the dough into three dough
MINS
balls and then cover them and let
BAKE 30-45 MINS
it rest for 30 mins to an hour
Get a cast iron pan really hot and
cook on one side until bubbles
start forming on the surface. Turn
on the other side and cook for 10-
15 seconds and brush butter and
then flip and cook another 10
seconds. Brush Butter to finish!
 Sourdough
FAQs
COMMON PROBLEMS AND
SOLUTIONS

MY BREAD IS DENSE AND HEAVY

This usually happens due to several reasons

Under Fermentation- Due to underfermenting the dough the dough hasnt
built enough gases and therby when we bake the bread it doesnt rise as
much. Make sure to increase the time of the bulk fermentation if this
happens
The dough temperature was too low or too high leading to fermenting too
slowly or too fast. As a baker its important for us to manipulate the
temperature of the room, if the fermentation becomes too fast put the dough
in the fridge for sometime and if its too slow then put it in the oven (turned
off) with a bowl of hot water
The starter wasnt active enough. Sometimes our starter isnt active enough
to make the bread rise as much as it should. If that is the case make sure to
feed the starter more often. Use a levain instead of the mother starter
Make sure to not be too agressive with the dough while shaping it into a
loaf because that will also make the crumb really tight
Its possible that the oven wasnt hot enough so there wasnt enough heat for
a good oven spring. Make sure to preheat the dutch oven properly
 Sourdough
FAQs
COMMON PROBLEMS AND
SOLUTIONS

MY BREAD IS FLAT AND LIGHT

This usually happens due to several reasons

Overfermentation- Due to overfermenting the dough becomes too acidic
and the gluten window completely collapses due to excessive acidity in the
dough.
The dough temperature was too high leading to overfermenting . As a
baker its important for us to manipulate the temperature of the room, if the
fermentation becomes too fast put the dough in the fridge
The starter was too acidic and was used too late in mixing. Sometimes our
starter is beyond the optimal point of use and becomes too acidic for
mixing in the dough
The flour we are using doesnt have enough gluten content. When the flour
doesnt have enough gluten content it cannot absorb too much water and
therfore collapses completely out of the banneton. It is also possible that the
dough isnt developed properly due to turns. So make sure to decrease the
hydration for low protein flours and give the dough enough turns
 Sourdough
FAQs
COMMON PROBLEMS AND
SOLUTIONS

I CANT FIND BREAD FLOUR CAN I

USE AP FLOUR
Yes, All Purpose Flour can be used but just make sure to reduce the hydration
in the recipe otherwise the dough will become too slack and might not rise
properly while baking and collapse due to too much hydration

CAN I MEASURE THE FLOUR AND

OTHER INGREDIENTS IN CUPS
No it will be highly innacurate to measure through cups as we want to measure
the flour, water and starter to the exact grams so we can control the dough
properly

MY DOUGH IS NOT FERMENTING/

FERMENTING TOO SLOWLY
This tends to happen if your temperature is too cold or if the starter isnt
powerful enough. Make sure to use the oven (turned off) with the light on with a
bowl of hot water to make a proofing station
Also make sure your starter is growing consistently and is rising to atleast twice
the size after feeding