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SOURDOUGH BREAD: A BEGINNER’S GUIDE

Think homemade sourdough bread is out of reach? Think again! Sourdough Bread: A Beginner’s Guide is your ultimate recipe resource for easy, no-knead sourdough with simple, step-by-step instructions. Start the dough in the morning or evening—it only takes about 10 minutes to prepare. The result? A beautifully light, crisp, and tangy loaf!

WHAT IS SOURDOUGH BREAD?

Sourdough bread is a slow-fermented bread that rises without commercial yeast. Instead, it relies on a live culture known as a sourdough starter, which acts as a natural leavening agent. Sourdough is celebrated for its tangy flavor, chewy texture, and crisp crust. Health-wise, it’s a standout compared to store-bought bread, as the natural acids and long fermentation process break down gluten, making it easier to digest and more nutrient-rich. Plus, it’s delicious!

INGREDIENTS

  • 150g (5.35 oz) bubbly, active sourdough starter
  • 250g (8.80 oz) warm water (preferably filtered)
  • 25g (0.90 oz) olive oil
  • 500g (17.65 oz) bread flour (not all-purpose)
  • 10g (0.4 oz) fine sea salt
  • Fine ground cornmeal or parchment paper for the Dutch oven

NOTES & TIPS

  • Weigh Ingredients: For best results, use a digital scale to weigh your ingredients. This ensures accurate flour-to-water ratios.
  • Adjust Water for Texture: You can increase the water to 300g-325g for a softer, more pliable dough. If you do this, use a cloth-lined bowl for the second rise instead of a Dutch oven.
  • Dutch Oven Size: A 5.5 or 6 quart Dutch oven is needed for baking.
  • Flour Brands: This recipe works well with King Arthur, Gold Medal, and Pillsbury bread flours.

INSTRUCTIONS

MAKE THE DOUGH

  • In a large bowl, combine the sourdough starter, warm water, and olive oil. Mix with a fork until combined.
  • Add the bread flour and salt. Continue mixing with the fork until the dough becomes stiff.
  • Use your hands to squish everything together, incorporating all of the flour. The dough will be dry and shaggy.
  • Cover the bowl with plastic wrap, reusable wrap, or a clean, damp kitchen towel. Let it rest (autolyse) for 30 minutes to 1 hour.

BULK RISE

  • After resting, work the dough into a rough ball for about 15 seconds.
  • Cover the bowl with oiled wrap or transfer the dough to a high-sided tub with a lid. Let it rise in a warm spot (ideally 70-75°F/24-26°C) until it has nearly doubled in size. This can take 3-12 hours depending on temperature and starter potency.

OPTIONAL STRETCH & FOLD

  • 30-45 minutes into the bulk rise, stretch and fold the dough to strengthen it. Gather a portion, stretch it upwards, and fold it over itself. Rotate the bowl and repeat until you’ve done this all around. You can do this once or twice spaced about an hour apart.

CUT & SHAPE THE DOUGH

  • Lightly flour one half of your work surface and leave the other half clean.
  • Remove the dough from the bowl and place it on the floured side. No need to punch down the dough; it will gently deflate as you shape it.
  • Cut the dough in half for two loaves or leave it whole for one.
  • To shape, move the dough to the clean side, fold it towards the center, give it a slight turn, and repeat until you complete a circle.
  • Flip the dough seam side down and gently rotate it, using quarter turns to create surface tension. Repeat until satisfied with the shape.

SECOND RISE

  • Coat the bottom of your Dutch oven with cornmeal or line with parchment paper.
  • Place the shaped dough inside for a 30 minutes to 1 hour “free form” second rise, covered with the pot lid. The dough should be slightly puffy but not doubled in size.
  • Preheat your oven to 450°F/232°C towards the end of this rise.

Note: For wetter doughs (300-325g water), skip the free form rise in the Dutch oven and use a floured proofing basket instead.

SCORE THE DOUGH

  • Just before baking, make a shallow slash (2-3 inches) in the center of the dough with a bread lame, razor blade, or sharp knife, about 1/4-inch deep.

BAKE THE DOUGH

  • Place the Dutch oven in the oven (lid on) and reduce the temperature to 400°F/204°C. Bake for 20 minutes.
  • Remove the lid and bake uncovered for another 40 minutes until deep golden brown.
  • For accuracy, check the internal temperature; it should be 205-210°F/96-98°C.
  • Remove from the oven and cool on a wire rack for at least an hour before slicing to avoid a gummy texture. 

Enjoy your homemade sourdough!

VEG HOT AND SOUR SOUP / INDO – CHINESE HOT AND SOUR SOUP

Veg Hot and Sour Soup is a delightful combination of heat and tanginess, making it incredibly delicious. Packed with a variety of vegetables, it can easily be considered a vegetable soup. This popular Indo-Chinese dish is well-loved in India. The soup is completely vegetarian, free from onion and garlic, and is also vegan. Best of all, it’s quick and easy to prepare, with the recipe coming together in just 20 minutes.

ABOUT VEG HOT AND SOUR SOUP

Veg Hot and Sour Soup is one of my all-time favorite soups. As a fan of Indo-Chinese cuisine, I love that this version tastes just like what you’d find in a restaurant. There’s something so comforting about enjoying a hot and sour soup on a chilly winter day or a cold evening.

One of the things I appreciate most about this soup is that it’s a fantastic way to pack a lot of vegetables into one bowl, making it both hearty and flavorful. It’s essentially a vibrant medley of veggies, bursting with taste.

The recipe is simple and comes together quickly. The main task is chopping the vegetables, and we can consider it a one-pot soup recipe.

Making Veg Hot and Sour Soup at home is incredibly easy. It’s restaurant-quality but still healthy, loaded with nutritious veggies. On those winter days, it’s the perfect dish to curl up with, and best of all, it takes just 20 minutes to prepare—how great is that? 😊

WHY YOU WILL LOVE THIS SOUP

  • Hot, Sour, Flavorful, and Delicious
  • Appetizing and Inviting
  • Packed with Veggies
  • Perfect for Cozy Winter Days
  • Homemade Yet Restaurant-Style
  • Vegetarian, Vegan, No Onion, No Garlic, Jain-Friendly

INGREDIENTS

For 1 Serving:

  • 2 teaspoons oil
  • 1 tablespoon finely chopped ginger
  • 1 green chili, finely chopped
  • 1 large stalk of celery, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 10 French beans, finely chopped
  • ¼ cup finely chopped cabbage
  • ½ green pepper, finely chopped
  • 5 cups of water
  • 2 tablespoons finely chopped coriander stems
  • Salt, to taste
  • 1 tablespoon red chili sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar or tomato ketchup
  • 1 teaspoon lime juice or ½ teaspoon vinegar
  • 1 teaspoon ground black pepper
  • 3 tablespoons cornstarch mixed with ¼ cup water
  • Finely chopped coriander leaves for garnish

INSTRUCTIONS

  • In a small bowl, mix the cornstarch and water until smooth. Set aside.
  • Heat the oil in a wok over medium heat. Add the chopped ginger and sauté until lightly golden. Then, add all the chopped vegetables and green chili. Stir-fry for 2-3 minutes, ensuring you keep the vegetables moving.
  • Pour in the water, add the chopped coriander stems, and season with salt. Bring the mixture to a boil and let it cook for 4-5 minutes.
  • Stir in the red chili sauce, soy sauce, and sugar, mixing well to combine.
  • Gradually add the cornstarch mixture, stirring immediately to prevent lumps from forming. Continue cooking until the soup thickens slightly.
  • Add ground black pepper and your choice of vinegar or lime juice. Mix well.
  • Garnish the soup with chopped coriander leaves and serve hot. Enjoy your delicious hot and sour soup!

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