Bread baking is a lot like fly fishing or fly tying in that it's basically pretty simple, but it tends to be shrouded in it's own unique, and perhaps mysterious, language. Sourdough take a little more patience and planning, but is not really any harder than regular yeast bread.Originally Posted by JohnScott
I've been through a number of bread books, but the one that I would recommend for beginning sourdough baking is the following. It includes instructions for creating and maintaining a starter and good recipes for many styles of sourdough loaves.
https://www.amazon.com/Artisan-Sourdough-Made-Simple-Handcrafted/dp/1624144292.
My "75% whole wheat sourdough loaf" is adapted from another recipe in this book:
Mix:
360g whole wheat flour
120g bread flour
9g salt
9g vital wheat gluten
30g vegetable oil
30g sugar
150g sourdough starter
300g warm tap water
Rest 45m
Stretch and fold, rest 15m -- repeat 3 times
Rest 6-8 hours
Shape in oiled loaf pan
Rest 1-2 hours
Slash
Bake 40m at 375F
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