How to Make Sourdough Bread At Home - The Habitat

Beginner bakers should stick to unbleached, all-purpose flour. Not only is it the most common type of flour on store shelves, but it’s also the best type to work with when you’re still learning the ins and outs of fermentation. All-purpose flour ferments easily, plus nothing beats the taste of classic white bread.

subheading: For a basic sourdough recipe, you’ll need:

50 g (1⁄4 cup) of starter

375 g (1 ½ cups and 1 tbsp) of warm water

500 g (4 cups and 2 tbsp) of all-purpose flour

9 g (1 1⁄2 tsp) of salt

Note: Ingredients may have been altered from the original.

Directions at thehabitat.com

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