Sourdough Baking Tips: Part Two

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If you are looking to get started making sourdough bread, this episode is for you! 

Episode At A Glance:

This week on The SavvyCast, I have another episode in my mini-series on sourdough bread! If you have been following me on social media, you know I have recently fallen in love with making sourdough bread. In last week’s episode, I shared about my potato flake starter. In this episode, I share more about my traditional sourdough starter, how I started making bread, my favorite ways to bake with sourdough, and more! Check out the recipe below for my favorite beginner’s sourdough loaf – courtesy of Kitchen Britt

Potato Flake Sourdough starter and scale.Questions Answered In This Episode:

  • When did you start making bread? 
  • How do you make an artisan sourdough starter? 
  • What is your feeding and baking schedule?
  • What are your favorite ways to use the sourdough starter?

Resources Mentioned In This Episode:

  • My Potato Flake Sourdough Starter Recipe
  • Sourdough Cinnamon Rolls 
  • The Sourdough class I took
  • King Arthur Sourdough Starter Kit 
  • The Best Strawberry Nut Bread Recipe Ever

  • The Best Banana Nut Bread Recipe

  • The Best Blueberry Bread Recipe

  • The Best Fresh Peach Bread 

  • The Best Pumpkin Bread

  • Redmond Real Salt

  • Maldon Salt

  • More Sourdough Essentials

  • Beginner Sourdough Bread - Kitchen Britt

    Beginner Sourdough Bread - Kitchen Britt


    • 600 g Water
    • 200 g Starter
    • 800 g Bread Flour
    • Salt


      1. Mix 600 g of slightly warm tap water with 200 g of starter and 800 g of bread flour. Mix with a dough hook until no flour is visible. Let this sit for 15 minutes.

      2. Add 20 g of salt over this shaggy tough mixture. Pinch the dough with your forefinger and thumb to incorporate. Cover and let this sit for 15 more minutes.

      3. First stretch: Rotate the bowl and lift/fold 4 times. Cover and let this sit for 30 minutes.

      4. Second stretch: Lift/fold in the bowl 4 times, then remove the dough and "slap and fold."

      5. Third stretch: Last stretch and fold. Cover and let this sit 4 hours. If your kitchen is 78-85 degrees this can sit out, if not let it proof in your oven on the proof setting)

      6. Bulk Fermenting: Split the dough in half. Preshape into a boule shape with a blade. Let rest 30 for thirty minutes. Tuck in the baby. 3 sides pull the dough halfway last side pull all the way to cover. Pinch sides to get air out. Cup hands around dough and pull/shape into a boule. Flip top into boule dusted with brown rice flour. Pinch or stitch to remove all air & make dough tight. Cold ferment 12-18 hours.

      7. Score the bread, and preheat your dutch oven to 450. Turn dough onto parchment squares. Dust w/brown rice flour. Brush off excess flour. Place parchment & bread into a preheated Dutch oven. Bake 20 min covered 20 uncovered! Rest & enjoy!


I hope you enjoyed this episode! As always, if you have time to rate, review, and subscribe to The SavvyCast on Apple Podcasts, it would be SO appreciated. If you would prefer to watch the podcast interview, check it out on YouTube. Blessings to you!

If you like this podcast, check these out:

Jamie’s Newest Obsession: Making Sourdough Bread

Making Healthy and Nutritious Bone Broth at Home

For all things Family Savvy, visit our LinkTree 


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