Ballerina Farm Sourdough Recipe
This is the best Ballerina Farm sourdough recipe! It's easy to make and so delicious.
Equipment
- Mixing bowl
- Iron pot
- Oven
- Plastic wrap
- Basket
- Kitchen scale
Ingredients
- 250 g. active starter
- 1000 g. all-purpose flour
- 24 g. sea salt
- 735 5. water another 50 g. after adding the salt
Instructions
- Combine the active starter with water in a mixing bowl.
- Mix well until it reaches the desired consistency.
- Add the all-purpose flour.
- Mix until combined, which should take a few minutes.
- Add sea salt, along with the rest of the water.
- Cover with foil and let it rest for half an hour.
- When the dough is ready, knead it for a few minutes, to incorporate the salt and water.
- Cover and let it sit for another half hour.
- Do this again a few more times, allowing the dough to rest for half an hour each time.
- After the fourth or fifth time, cover it again and let it rest at room temperature until the dough doubles in size.
- Transferring the dough onto a counter, and cutting it in half.
- Give the dough a square shape, and roll it up.
- Push the rolled dough first, then follow by pulling it towards yourself, giving tension.
- Do this last step a few more times until the dough is bouncy enough.
- Do the same with the other half.
- Let the two halves rest for half an hour, uncovered.
- After half an hour, do the push-pull step once again, with both halves.
- Carefully place the loaves into two different baskets and cover them with plastic.
- Transfer the baskets to the fridge and cool them for two hours.
- Gently place the loaves in the oven, ideally in an iron pot.
- Cover and bake for half an hour at 450 degrees.
- Remove from the heat and let the dough cool before serving.
Video
Notes
- Baking — Once the loaf is baked for half an hour, check if the edges are golden brown. If not, give it another 5-10 minutes of baking.
- Practice — Making the perfect sourdough bread is hard. Your first try will most likely result in a mess and you’ll be throwing it away. But that’s okay. Ballerina Farm wasn’t founded in a day. Keep practicing and don’t be disheartened.
- The starter — Though this one’s not mandatory, we’d recommend feeding your starter beforehand. Feed the starter and leave it out the night before. In the morning, feed it again. Ideally, at this point, you should wait for your starter to balance itself, which would take approximately four hours. Wait for a few hours before jumping into the action.
Nutrition
Nutrition Facts
Ballerina Farm Sourdough Recipe
Amount per Serving
Calories
967
% Daily Value*
Fat
3
g
5
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Sodium
2341
mg
102
%
Potassium
268
mg
8
%
Carbohydrates
203
g
68
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
27
g
54
%
Calcium
44
mg
4
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
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