Sourdough Recipe Simple: A Comprehensive Guide to Baking Delicious, Tangy Bread - Today Resepi Ideas

Sourdough Recipe Simple: A Comprehensive Guide to Baking Delicious, Tangy Bread

Embark on a culinary adventure as we delve into the world of sourdough bread, a delectable treat that has captivated taste buds for centuries. Sourdough’s unique flavor and health benefits stem from its natural fermentation process, resulting in a bread that is both nutritious and undeniably delicious.

Join us as we explore the secrets of creating your own simple sourdough masterpiece, from nurturing your sourdough starter to baking a loaf that will tantalize your senses.

In this comprehensive guide, we will provide you with all the essential knowledge and step-by-step instructions to craft a perfect sourdough loaf. Whether you’re a seasoned baker or just starting your bread-making journey, this guide will empower you to create a sourdough masterpiece that will impress your family and friends.


Sourdough bread is a type of bread that is made using a sourdough starter as the leavening agent. A sourdough starter is a mixture of flour and water that is allowed to ferment over time, creating a natural yeast and bacteria culture.

Sourdough bread has a unique flavor and texture that is different from bread made with commercial yeast. It is typically more sour and has a denser crumb. Sourdough bread is also more nutritious than bread made with commercial yeast, as it contains more vitamins, minerals, and fiber.

Benefits of Using Sourdough as a Leavening Agent

There are many benefits to using sourdough as a leavening agent. Some of these benefits include:

  • Improved flavor and texture
  • Increased nutritional value
  • Longer shelf life
  • Easier to digest

Ingredients for a Simple Sourdough Recipe

Creating a delicious and wholesome sourdough bread requires a handful of essential ingredients, each playing a crucial role in the bread-making process.


  • Bread flour: High in protein content, providing a strong gluten network for a chewy texture.
  • Whole wheat flour: Rich in fiber, nutrients, and a nutty flavor.
  • Rye flour: Imparts a slightly sour flavor and adds depth to the bread.

Choose high-quality flour with a protein content of at least 11.5% for optimal bread development.


Water hydrates the flour, activates the yeast, and creates steam during baking. Use filtered or spring water for best results.

Sourdough Starter

A sourdough starter is a fermented mixture of flour and water that contains wild yeast and bacteria. It provides the bread with its characteristic sour flavor and aids in rising.

To create a sourdough starter, combine equal parts flour and water in a jar. Feed it daily with additional flour and water, and allow it to ferment for at least 7 days before using it in bread.


Salt enhances the flavor of the bread, strengthens the gluten network, and inhibits the growth of unwanted bacteria.

Step-by-Step s for Making a Simple Sourdough Bread

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Creating a delicious sourdough bread from scratch may seem like a daunting task, but it’s actually a straightforward process that can be broken down into a few key steps. Follow these detailed s and helpful tips to create a flavorful and satisfying sourdough loaf that will impress your taste buds.

Creating the Sourdough Starter

The sourdough starter is the heart of any sourdough bread. It’s a mixture of flour and water that, over time, develops a natural yeast and bacteria culture that gives sourdough its characteristic tangy flavor. To create your starter, you’ll need:

  • 1 cup whole wheat flour
  • 1/2 cup water

Mix the flour and water in a clean glass jar or container. Cover the jar loosely with a cheesecloth or paper towel and let it sit at room temperature for 24 hours. After 24 hours, feed your starter by adding another 1/2 cup of whole wheat flour and 1/4 cup of water.

Stir well and cover again. Repeat this feeding process every 12-24 hours for 5-7 days, or until your starter becomes active and bubbly.

To test if your starter is ready, drop a small spoonful into a glass of water. If it floats, your starter is active and ready to use. If it sinks, continue feeding it for another day or two before testing again.

Variations on the Simple Sourdough Recipe

The simple sourdough recipe can be easily customized to create a variety of different breads. By adding additional ingredients, using different types of flour, or adjusting the hydration level, you can create a loaf that is tailored to your own taste and preferences.

Here are a few ideas for variations on the simple sourdough recipe:

Adding Additional Ingredients

Adding additional ingredients to your sourdough bread can add flavor, texture, and nutrition. Some popular additions include:

  • Seeds: Seeds such as sunflower seeds, pumpkin seeds, or flax seeds can add a nutty flavor and crunchy texture to your bread.
  • Nuts: Nuts such as walnuts, almonds, or pecans can add a rich flavor and a chewy texture to your bread.
  • Fruits: Fruits such as raisins, cranberries, or blueberries can add a sweet flavor and a moist texture to your bread.

Using Different Types of Flour

The type of flour you use will also affect the flavor and texture of your sourdough bread. Some popular flours for sourdough bread include:

  • All-purpose flour: All-purpose flour is a good all-around choice for sourdough bread. It produces a loaf that is light and airy with a slightly chewy texture.
  • Bread flour: Bread flour has a higher protein content than all-purpose flour, which results in a loaf that is chewier and has a more pronounced crust.
  • Whole wheat flour: Whole wheat flour is made from the entire wheat kernel, which gives it a nutty flavor and a denser texture.

Adjusting the Hydration Level

The hydration level of your sourdough bread refers to the amount of water that is used in relation to the amount of flour. A higher hydration level will result in a loaf that is more moist and has a more open crumb structure.

A lower hydration level will result in a loaf that is drier and has a denser crumb structure.

Troubleshooting Common Problems with Sourdough Bread

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Sourdough bread is a delicious and nutritious bread, but it can be tricky to make. If you’re having trouble getting your sourdough bread to turn out the way you want, don’t worry! Here are some common problems and how to fix them:

Dense or heavy bread

  • Possible cause: Not enough rising time.
  • Solution: Let the dough rise for a longer period of time. The dough should double in size before you bake it.

Sour or bitter bread

  • Possible cause: Over-fermentation.
  • Solution: Reduce the fermentation time. You can also try using a less active starter.

Bread that doesn’t rise properly

  • Possible cause: Not enough yeast activity.
  • Solution: Make sure your starter is active and healthy. You can also try adding more yeast to the dough.

Last Point

As you embark on your sourdough-baking journey, remember that patience and practice are key. Nurturing your sourdough starter is like cultivating a living organism, and the rewards are well worth the effort. With each loaf you create, you’ll refine your skills and deepen your understanding of this ancient art.

Embrace the sourdough experience, savor the tangy flavors, and share the joy of homemade bread with those you love. Happy baking!

Questions and Answers

What is the difference between sourdough bread and regular bread?

Sourdough bread is made with a natural sourdough starter, which is a fermented mixture of flour and water. This starter gives sourdough bread its characteristic tangy flavor and chewy texture. Regular bread, on the other hand, is made with commercial yeast, which produces a more mild flavor and a less dense texture.

Is sourdough bread healthier than regular bread?

Yes, sourdough bread is generally considered to be healthier than regular bread. It is more easily digestible, has a lower glycemic index, and is a good source of probiotics, which are beneficial bacteria that support gut health.

How long does it take to make sourdough bread?

The time it takes to make sourdough bread varies depending on the recipe and the temperature of your kitchen. However, you can expect the entire process to take at least 12 hours, with most of that time being spent on fermentation.

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