Get Started With What’s Already In Your Kitchen

There's something wonderfully nostalgic about the scent of freshly baked sourdough wafting through the kitchen. It brings back memories of simpler times when bread was a staple and a true labor of love. For many novice bakers, the excitement of starting their sourdough adventure often involves gathering specialized tools and gadgets that promise to make the experience easier. However, you can embark on this culinary journey using items you already have! In this post, we'll explore how to bake delicious sourdough bread without breaking the bank or cluttering your kitchen with unnecessary devices.

Embracing Minimalism in Your Baking

The pull of fancy baking tools can be strong, but remember that sourdough made simple is all about balance. Using what you already have not only saves money but contributes to a more sustainable approach. By adopting a minimalist mindset, you can explore your creativity without the limits posed by excessive tools.

Sourdough bakers throughout history relied on just their hands and common kitchen items to create beautiful breads that nourished their families and communities.

Essential Tools You Probably Already Own

Now, let’s discuss the essential tools that can easily kickstart your sourdough journey:

Mixing Bowls

You likely have a few mixing bowls already stashed away. A medium to large bowl is ideal for your dough-making process. Glass, ceramic, or stainless steel bowls work well. For instance, a 3-quart glass mixing bowl allows you enough space for your dough to rise.

Measuring Cups and Spoons

Accuracy in measuring is vital for successful baking. Most kitchens have at least a set of measuring cups and spoons. For precise measurements, consider using a digital scale if you can. Studies indicate that weighing ingredients can improve baking results significantly by about 15%. Just be aware of ratios of flour to water. We'll cover hydration later. A basic recipe for sourdough is a simple plan.

Plastic Wrap or Kitchen Towel

Once your dough is mixed, it needs time to rise. Covering it with plastic wrap or a clean kitchen towel helps maintain moisture levels. This step is crucial in preventing a hard crust from forming on top of the dough as it ferments. For example, covering your dough for a first rise of about 4-6 hours can lead to a more flavorful bread, as the fermentation process develops.

A Sharp Knife, Razor Blade or Cooking Scissors

Scoring, or making slashes on the surface of your dough before baking, lets steam escape and gives your bread that classic artisan look. A sharp knife, a razor blade or kitchen scissors will do the job just as well as a fancy scoring tool. A common technique is to make a series of shallow cuts, about an inch deep, which can enhance visual appeal while aiding in proper baking. My personal preference is cooking scissors because I have better control and I'm not trying to be fancy.

Baking Sheet, Cast Iron Skillet or a Roaster

You don’t need an expensive Dutch oven to bake sourdough successfully. A simple baking sheet will suffice, though using a cast iron skillet can give you a nice crust if you have one. Alternatively, a heavy-duty pot with a lid (no plastic handle) simulates the steam environment of a Dutch oven. A roaster works well for my needs. It's light weight and holds steam well.

This loaf was scored with kitchen scissors

Where Not to Compromise

Do not compromise on parchment paper. Use a good quality parchment. I get mine from Costco, but any retailer with good quality parchment paper is fine. I wet mine and wring it out to bake. More on that in future editions.

Do not compromise on quality of your ingredients. Purchase good quality flour and use filtered water if at all possible. Salt? Well I have my preferences but a good quality salt can only enhance. That you're only using three simple ingredients already puts you ahead of the pack.

Do not compromise on safety. Use good heat resistant gloves that cover your forearms. Both hands.

Other money-saving options

Now that you have everything you need, it’s time to dive into mixing and baking. Here are key tips to keep costs down:

Mix Your Ingredients Wisely

When you combine your flour, water, and sourdough starter, be patient! Mix until no dry flour remains and allow the mixture to rest for 30-45 minutes. This resting, called autolyse, enhances gluten development, leading to a better texture. It is fine to use a mixer but I do not. I use my butter knife to blend the ingredients for the first rest, then my hands only for future stretch and fold process.

Consider Stretch and Fold

Instead of traditional kneading, try the stretch and fold technique. This involves pulling the edges of the dough and folding them back into the center. It is gentler on the dough and requires no heavy equipment. For example, perform this technique every 30 minutes for 2-3 hours during the first rise to help create strength without excessive effort.

Be Mindful of Your Environment

Factors like humidity, temperature, and altitude can significantly affect your sourdough results. For instance, in a warm environment, dough may rise faster. Make small adjustments based on how your dough feels while rising. If it’s too sticky, add a sprinkle of flour. If it’s too dry, a little water can improve it.

Sourdough is Within Reach

Baking sourdough can seem intimidating at first, but remember: It's only flour and water so a failure is not a disaster; it's a learning experience. Play around with this and enjoy the journey. Sourdough baking can open a world of creativity and sustainability. Using existing tools instead of buying new ones saves money and reduces clutter in your kitchen.

Moreover, tackling the baking process with minimal tools can be very rewarding! Embrace the challenge of making do with what you have. Before long, you’ll be pulling a perfectly baked, crusty sourdough loaf out of your oven.

Happy baking! 🥖 And remember, we deliver. Order by Sunday, delivered to your home or workplace on Tuesday. www.grandmagailsdoughhouse.com/shop