Sourdough Bread: Artisan-Style Bread Bursting with Flavor

Sourdough bread is a type of bread made using naturally occurring lactobacilli and yeast. Compared to breads made with cultivated yeasts, it has a mildly sour taste due to the lactic acid produced by the lactobacilli. Making sourdough bread is a long but rewarding process that involves creating and maintaining a live starter, which is a culture of flour and water that ferments over time.

###Ingredients###:**For the starter**:

• 1/2 cup whole wheat flour
• 1/2 cup water (filtered or purified)

**For the bread**:

• 1 cup active sourdough starter
• 1 1/2 cups water
• 4 cups bread flour
• 2 teaspoons salt

###Instructions###:

**1. Make the Starter**:

In a medium bowl, combine the whole wheat flour and water. Stir thoroughly, cover loosely with a cloth, and let sit at room temperature for 24 hours. Each day for the next week, discard half of the starter and feed it with equal parts of fresh flour and water. The starter will begin to bubble and develop a tangy aroma.

**2. Mix the Dough**:

In a large mixing bowl, combine 1 cup of active starter with 1 1/2 cups of water. Stir to dissolve. Add flour and salt, stirring until a rough dough forms. Cover the bowl with a cloth and let rest for about 30 minutes.

**3. Knead and Ferment**:

After resting, knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover, and let it ferment at room temperature for about 4-5 hours. During this time, perform a series of stretch and folds every 30 minutes to develop the dough's structure.

**4. Shape the Loaf**:

Once the dough has completed its bulk fermentation, turn it out onto a lightly floured surface. Shape it into a round or oval loaf and place it into a proofing basket or bowl lined with a floured cloth. Cover and allow it to rise for another 2-3 hours or refrigerate overnight.

**5. Bake the Bread**:

Preheat your oven to 475°F (245°C) with a Dutch oven inside. When the oven is hot, carefully remove the Dutch oven and transfer the dough into it. Score the top of the bread with a sharp knife to allow for expansion. Cover with the lid and bake for 20 minutes. Remove the lid and bake for another 20-25 minutes, or until the bread is a deep golden brown.

**6. Cool and Enjoy**:

Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. Enjoy the rich, tangy flavor of your homemade sourdough bread!

By following these steps, you'll be able to create a delicious sourdough bread that's well worth the effort. Happy baking!