HOW I make Fresh Sourdough all Week and still have time to work and enjoy family life!

I fell in love with Sourdough when I realized I did not have to deal with it everyday, instead I could mess with it one day a week and have fresh bread and pizza for the next 10 days!

Below is the recipe we use for our basic sourdough loaves and here is the link to our favorite sourdough baking tools:
www.amazon.com/shop/kellywelk/list/AFDECBITVNAW?re…

10 hours before you're going to mix up your dough feed your starter with these measurements in a clean quart size jar:

50 grams of starter or discard from your fridge
200 grams room temperature water
200 grams all purpose unbleached flour

Allow the starter to rest in a warm spot. The starter should double itself as it rises. If yours has not risen repeat the feeding process!

Be sure to do the water test to check that your starter is ready to bake with.

Then mix up your dough. This recipe will make 2 large loaves. If you're family will eat more than that in 10 days, double or triple this recipe!

Sourdough Loaf Ratios for 2 Loaves:
300 grams Sourdough Starter (active! this will float in a cup of water)
600 grams room temperature water
900 grams all purpose unbleached flour
23 grams of salt

Video Chapters:

0:00 - 0:20 - how to make a mess one day and have fresh sourdough all week
0:21 - 1:05 - sourdough dough can stay in the fridge for up to 10 days!
1:06 - 1:26 - my sourdough schedule
1:27 - 1:39 - this recipe is for 2 loaves of bread
1:40 - 2:05 - if sourdough starter confuses you we have more resources for you!
2:06 - 2:24 - this is HOW I stopped being a slave to sourdough
2:25 - 3:35 - how to KNOW your sourdough starter is ready to bake with
3:36 - 6:50 - how to make sourdough bread dough
6:51 - 7:26 - what should my dough look like?
7:27 - 8:50 - why sourdough doesn't take lots of your time
8:51 - 9:20 - how to add the salt to your sourdough
9:21 - 10:00 - this is how to autolyse your dough
10:01 - 10:52 - this is how I make multiple batches of dough
10:53 - 11:37 - don't throw away any extra sourdough starter, save it!
11:38 - 13:58 - how I fit sourdough baking into our real life
13:59 - 15:28 - mixing in the salt and your first stretch and fold
15:29 - 16:00 - stretch and fold number 2
16:01 - 16:25 - what if my dough is really sticky
16:26 - 16:50 - stretch and fold number 3
16:51 - 17:16 - what the dough looks like now
17:17 - 18:21 - final stretch and fold and how we store our big batches of dough
18:22 - - come bake a loaf with us next!