Sourdough is my newest favorite thing. It's so wonderful. I love that I can make organic, low-ingredient, properly-prepared bread for my family and we all (even with gluten sensitivities) do SO well with long fermented sourdough goods. I'm on a mission to try and create as many long-fermented sourdough products that I can. I often tolerate these products even better than starchy, gluten-free baked goods.
I also want to assure you, don't be intimidated. Sourdough can sound super intimidating, but it's really not. The number of times that I've skipped or forgotten a step and it still worked out is countless. Also, if you are gluten-sensitive, make sure you long-ferment this recipe so it's sitting at least 24 hours from when you first mixed the dough together.
Here's my sample baking schedule:
10:00pm - feed starter
8:00am - mix dough
8:30-10:30am - Stretch and folds
10:30am-6pm - bulk rise
6:00pm - shape
8/9pm - fridge overnight
8:00am - bake
I have often let loaves sit in the fridge for days (up to 72 hours so far) before baking! I just let them sit on the counter until the oven is preheated.
Note: the measurements for sourdough products will be exclusively in grams. I would recommend grabbing a food scale off Amazon. It will make all the difference in all sorts of baking.
