Fabrice’s Sourdough Bread

Ingredients

8 oz of the starter

10 oz of filtered water

18 oz of Flour

1 1/2 tea spoon salt

How to:

Here is how do make the best and easiest sourdough bread.

1. START WITH FEEDING YOUR STARTER

   • Mix together 4 oz of the old starter with 4 oz of filtered water in a bowl + 4 oz of Flour

   • Mix it well and leave it in the refrigerator for at least 24 hours.

2. MAKING THE DOUGH

   • Take 8 oz of the starter when it is bubbly and “happy”. Mix in 10 oz of filtered water + add 18 oz of flour + 1 1/2 tea spoon salt.

   • Knead it with your hands and make it into a ball. It will be just a little sticky at this point.

   • Put the dough in a bowl covered with plastic for 48 hours.

3. TIME TO RISE THE BREAD IN ROOM TEMP

   • The evening or morning before you are going to bake, take out the dough and knead it some (add slightly more flour if needed).

   • Put the dough in a loaf pan and let it sit out on the counter to rise overnight or during the day. This is typically 12 or more hours.

   4. BAKING THE BREAD

   • When the dough has risen up to the top of the loaf pan cut into the dough lengthwise with a sharp knife.

   • Bake it in the oven at 350F for 50 minutes.

   Remove the bread from the pan and let it cool off before cutting it up.

I typically slice the bread as thinly as I can. Freeze it, and when it’s time to eat it, I toast it and add butter, cheese, and cucumber. This is what my grandchildren call "mormor’s [grandmother's in Swedish] sandwich".