Home » My Easy Timeline for making Homemade Sourdough Bread

My Easy Timeline for making Homemade Sourdough Bread

One of the biggest questions I get is about the timeline of making sourdough bread. Although it can seem like a rigorous process, the timeline for making sourdough is actually very flexible.

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Making bread without commercial yeast is a longer process and imparts so much more flavor.

This long process makes the sourdough schedule quite flexible and approachable for those who are busy.

It takes less time than an artisan loaf.

slices of sourdough jalapeno loaf cascading forward on a cutting board

When I first started making sourdough, I followed a recipe that had you feed your starter at a specific time, mix the dough, stretch and fold, and so on at a very specific time.

That was all well and good if I was going to be home all day to devote my time to that rigorous schedule.

However, I quickly found that I didn’t have a lot of days where this fit into my schedule.

Downtrodden by the process, I took a break from sourdough. The sourdough timeline was more stressful than I could have imagined.

Fast forward a couple of months later. I got to thinking, I highly double the pioneers had this kind of schedule with baking their daily bread. I doubt they set timers to work with their dough or feed their starter to be ready to bake.

side view of sourdough einkorn bread

Eureeka! I purposed in my mind to make sourdough work for me and no the other way around!

During this epiphany, I realized that the timing is really up to me.

I decided to start keeping my starter in the fridge and using it when I needed it. That took care of one of the issues I had with sourdough. I really didn’t like having to feed my starter every day even if I wasn’t going to be baking.

Next, I realized the fridge could be a wonderful companion on my sourdough journey.

The fridge slows down the fermentation process and the cold temperatures give you great flexibility with your sourdough bread making routine.

What is the best flour to use in Homemade Sourdough Bread?

In my kitchen, I prefer to use freshly milled hard white wheat for most of my sourdough recipes.

You can use all purpose flour, bread flour, store bought whole wheat flour, or freshly milled flour.

Each flour will behave a little differently in your sourdough recipes.

For instance, Ancient Grains will not develop gluten quite the same as modern wheat.

It’s important to pay particular attention to your dough with each different flour choice to learn the nuances of each choice.

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2 bagels on a cutting board

What is Sourdough?

In simple terms, sourdough is yeast. Unlike conventional yeast, sourdough is wild yeast and lactic acid that is captured during a fermentation process. The wild yeast is found on the flour, in the air, and on the utensils you use.

The lactic acid is the bacteria that builds up during the process and gives sourdough it’s signature tang.

Once a sourdough starter is active, it will rise the dough. The process of rising dough with sourdough starter is called fermentation.

During this fermentation process, the sourdough starter feeds on the flour of the bread recipe and builds up carbon dioxide which in turn builds up the air bubbles that makes the bread light and airy.

When we understand the process, we can take control of the timing.

Because of this flexibility, I can mix up my dough any time I decide to and work it around my schedule.

bowl with sourdough einkorn bread dough folded

What is Active Sourdough Starter?

Active starter is starter that has been fed within the last 24 hours. It is bubbly and active looking.

This is the stage of the starter that is need to rise bread dough and is preferred for any sourdough bread recipe.

What is Sourdough Discard?

Sourdough starter discard is hungry starter that hasn’t been fed recently.

It may have a liquid on top and an acetone odor.

Sourdough discard is best suited for a sourdough recipe that don’t require a big rise.

It’s a sourdough loaf that is flavorful and long fermented. I’ve made it so much lately it is second nature.

bowl with risen sourdough garlic roll dough

Here is an example of a timeline that can be used and adapted to your schedule

Feeding the starter

10am: Feed starter. I feed mine 1 cup of flour and 3/4 cup of water. Allow it to become bubbly prior to mixing the dough, 4-6 hours.

The amount of starter needed for a recipe can vary. Each recipe is developed with a certain amount.

Always use the exact amount as the recipe calls for.

Mix the dough

3pm: Mix dough (If you knead the dough, put in a bowl, cover and let dough rest at room temperature. If you are performing stretch and folds, do them every 15-30 minutes for a couple of hours or so.)

You can cover the bowl with plastic wrap or a damp tea towel.

Shape the dough

8pm: Shape dough and put in proofing basket. This can be a banneton basket or it can be a medium sized colander lined with a towel that has been generously dusted with flour.

Rice flour works great for this application.

Cover with a damp towel or plastic wrap.

8pm: After putting the dough in the proofing basket, you can transfer the dough to the fridge and leave it for up to a week before baking!

Because of this transfer to the fridge, the timeline is completely adaptable to your schedule.

The beauty of the sourdough process is that you can make your own schedule.

Bake the bread

Generally, I will put my dough in the fridge that night and bake it off the next day.

My baking routine is to preheat a Dutch oven in the oven to 450 degrees F.

Turn the dough onto a piece of parchment paper and score the top of the dough with a sharp knife or razor blade.

Carefully take the dutch oven out of the oven. Take the lid off and lower the dough into the dutch oven. Return lid and bake for 20 minutes.

Remove the lid and bake an additional 15 minutes until golden brown.

Bread should cool completely on a wire rack before slicing.

close up shot of crumb of sourdough einkorn bread

The difference between yeast bread and sourdough bread processes

With yeasted breads, although they rise much faster than sourdough, you have to keep close because they will over proof quickly.

Even if you put a yeasted dough in the fridge, it will rise quite fast.

Knowing this, sourdough is actually much more flexible than yeasted breads.

I hope this information is helpful for you. I’ve included a few faq’s on this topic below.

Happy sourdough baking!

Will my dough still rise in the fridge?

Yes! The fridge only slows down the fermentation process. Your dough will continue to rise at a much slower pace.

Does this cold rise in the fridge change the flavor of my sourdough bread?

Yes. The longer and colder the fermentation, the sourer your bread will be.

Do I have to let the dough come to room temperature before baking?

No. You can bake straight from the fridge.

What if my kitchen temperature is too cool for the dough to rise?

I encounter this every year in the winter. The best option is to either find the warmest place in the house to rise or place in the oven with the light on to allow to rise. Another great option is a proofing box. They work remarkably well in the winter.

How should I store my Sourdough Bread

Store your bread in a plastic bag on the counter for 3-4 days.

Freeze the bread in a freezer safe bag for up to 6 months.

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2 Comments

  1. Hi Mary Rose, I am recently new to making my sourdough starter. I’m on day five and it’s looking good once I put it in the refrigerator. How often do I feed it and how much thank you so much!!

    Ali

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