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Baking, especially bread, has become a popular trend for isolators and distancers. Understandably so: making bread is the perfect combination of practicing self-sufficiency and killing time. Bread is also a delicious and versatile staple to have handy in your cupboards. Sourdough requires few ingredients, making it a great option if your cupboards are running bare. As dust replaces usable products on grocery store shelves, the minimalism of the humble sourdough loaf grows more appealing. The biggest difference between sourdough and other bread recipes is that sourdough requires no dry yeast. It’s made with a live, fermented culture of flour and water, called a starter, which acts as a natural leavening agent. Sourdough is not a quick recipe or even a same-day recipe. The art of making it can be a lengthy process, but let’s not pretend we’re short on time these days. Now is as good a time as any to rise to the challenge of making your own sourdough.

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1. Gather your ingredients

For a basic sourdough recipe, you’ll need:

  • 50 g (1⁄4 cup) of starter
  • 375 g (1 1/2 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

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.

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