Blog

#Blog post

5/9/25

My goal is to come up with the best most efficient way to create and bake sourdough bread at home within 12 to 24 hours when you first want it.

Features of the no dicking around sourdough method

• 15 min or less total time Spent prepping, mixing, cleaning, while baking bread
• New bread ready in 12-24 hours
• Minimal or no flour waste and discard
• Minimal equipment
• Minimal cleanup
• DIY minimal waste starter method
• Hardware cost less than $40 (Assuming you have a cast iron Dutch over and oven)
• Minimal dicking around = IE: minimal time between the thought of “I want sourdough bread” to eating or sharing freshly baked sourdough bread with your family and friends

I want to reduce the amount of wasted discarded flower and have a system in which at any time I want sourdough bread, I can make it. I’m calling this to “no dicking around” sourdough bread process. I’ve seen hours and hours of YouTube videos showing how to do this however they’re all very tedious and there’s a lot of steps and cleanup. My goal is to minimize the amount of time needed to make sourdough bread and be able to spend no more than 15 minutes anytime you wanna bake sourdough bread. This process includes adding flour to the starter, mixing the starter and flower salt and water into a new mix for baking sourdough bread and then setting up a new batch of starter to be ready for new bread within 12 to 24 hours on demand.

All I do is every time I feed my starter as I give it 100 g of flour and 100 g of water to whatever starters left then I either keep it in the fridge and when I’m ready to use it, I take it out at room temperature and let it double in volume. After it has doubled in volume I then mix it in with my flower salt and water to make new sourdough bread. If it has been over a week since I last made bread and the starter looks hungry only then will I discard but instead I usually just add 25 g of flour and 25 g of water to start it back up and let it sit at room temp until it doubles.  I always leave enough starter at least 25 to 50 g to use for the next batch of bread. Essentially I use a lot of starter and each new bread and it allows me to bake bread faster. (1|2|2 if mature starter 1|3|3 if hungry starter)

My preferred 60% Hydration mix ( more usable, less sticky cleanup) in clean stainless steel 1Gal mixing bowl

• 200g Starter (50 / 50 mix)
• 240g water
• 15 g salt ( more salt to taste but reduces yeast activity)
• 540g bread dough

Starter is ready to party, if it floats in water or has doubled or tripled in volume.

Mix in stainless steel bowl (mixer and chopstick and trowel)

• Starter water and salt first and stir with chopstick until mixed – 50 stirs
• Add flour and mix with mixer utensil – 50!stirs or until all flower is incorporated with the liquid

Wait 1 hour

Mix with trowel

Wait 1 hour

Mix with trowel

Wait 2 hours

Put in fridge for over night or in floured and covered proofing basket (2-4 min)

Dough is ready when at room temp 65-75 degrees until dough returns back slowly if you poke it.

Bake in Dutch over with parchment paper 2 shot glass of water

Heat oven to 450 degrees

Put in oven covered with shot glass of water and parchment paper for 20 min

Take of cover (careful of hot steam)

Bake for 20 more min until golden and slightly charred on top

Let cool on baking rack until cool enough to eat but warm enough to melt butter