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November 16, 2017

Fermented Sourdough Bread

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I’ve wanted to share a fermented sourdough bread recipe for a very long time, so I’m thrilled to write this post for you!

As I’ve mentioned before, a grain-free diet isn’t meant to be lifelong. Once you’ve taken the proper steps to heal, you can slowly add properly prepared grains back into your diet with the help of your nutritionist or holistic practitioner.

Fermented sourdough bread can often be tolerated by those with gluten sensitivities and can be a good first bread to try after you’ve been avoiding grains for a long period of time.

Making a loaf of fermented sourdough bread can often seem incredibly intimidating, so I hope I can take the fear out of it for you.

The process of slow fermentation allows the bacteria to break down the carbohydrates and gluten and also neutralizes the phytic acid, making it easier for the body to digest. And, sourdough bread contains healthy resistant starch and doesn’t raise blood glucose levels as much as conventional wheat bread.

Making a sourdough starter and then a fermented bread can often seem incredibly intimidating, so I hope I can take the fear out of it for you. This week I’ve been showing the step-by-step process over on my Instagram stories, and plan to offer more future IG stories so you can become familiar with the process.

Making a loaf of fermented sourdough bread can often seem incredibly intimidating, so I hope I can take the fear out of it for you.

This recipe comes from my friend Min Kim. She’s a master at making gorgeous sourdough loaves – you need to check out her Instagram feed! I first learned how to make sourdough using her recipe and she was kind enough to allow me to publish her recipe here for you.

She has an ebook, True Sourdough Bread, with step-by-step photos and a bonus sourdough pizza recipe. The book is just $4.95, and you can purchase and download here. Min teaches sourdough classes in Solana Beach, CA. So, if you’re in the area, you check out the schedule at Biodynamic Wellness to find out when she’s teaching.

To make a sourdough bread, you’ll need a sourdough starter. Here is an easy homemade recipe. You can also purchase the Culture’s for Health Sourdough Starter and follow the directions written on the box.

Making a loaf of fermented sourdough bread can often seem incredibly intimidating, so I hope I can take the fear out of it for you.

Here’s a list of the materials you’ll need to make your sourdough:
16-ounce (or lager) mason jar
Digital scale that measures in grams and can zero out
Large glass or ceramic bowl
Dough whisk
Large wooden spoon
2 Brotform (proofing basket) you can use round or oblong 
Dutch oven (at least 5 1/2 quart or larger) or Cast Iron Combo Cooker
Clean, lint-free towels
Oven mitts
Oven thermometer
Scoring tool or razor (optional)
2 large plastic bags (like the kind you can put a turkey in)

Here is a video I made over on Instagram that shows you step-by-step how to make this recipe.

All right! Here’s the recipe for fermented sourdough bread!

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Fermented Sourdough Bread

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  • Prep Time: 40 minutes
  • Cook Time: 35 minutes
  • Total Time: 51 hours
  • Yield: Makes 2 loaves
  • Category: Baking

Ingredients

Units

For the Levain:

  • 25 grams bubbly sourdough starter
  • 70 grams purified/spring water
  • 70 grams organic all-purpose flour

Build the Dough:

  • 725 + 50 grams purified/spring water
  • 150 grams levain (see above)
  • 200 grams organic whole wheat flour
  • 800 grams organic all-purpose flour, divided
  • 25 grams Celtic sea salt or Himalayan pink salt

Stretching, Folding and Bulk Fermentation:

  • Organic white flour for dusting

For the Bake:

  • About 60 grams rice flour for dusting bowls

Instructions

For the Levain:

  1. The evening before you make bread, mix together 25 grams starter, 70 grams water and 70 grams flour in a 16oz mason jar or small bowl with straight sides. Mark the level with tape or a rubber band. Cover the mixture with a clean towel and leave on the counter at room temperature. The mixture will be ready in 10-12 hours and will double or even triple in volume.
  2. Note: During hot months, this can take 6-8 hours depending on the temperature of your kitchen. You can use ice water to slow this process in the summer. Using water that is 130ºF will speed this process into 4-5 hours, but for best flavor, I recommend allowing for a longer ferment time.

Build the Dough:

  1. Pour 725 grams of water into a large glass or ceramic mixing bowl. Drop a tablespoon of levain into the bowl and see if it floats. If it floats, add the rest of the levian to the water and whisk to combine. If it doesn’t float, wait another hour and try again. Add 200 grams of whole wheat flour and 300 grams of organic all-purpose flour to the water mixture and combine with a dough whisk. Add the remaining 500 grams of all-purpose flour and mix with your hands, making sure there are no dry clumps of flour.
  2. Note: The temperature of your water in relation to your ambient room temperature is very important. In the wintertime, it’s helpful to use warmer water and in the hottest months, ice water would be appropriate.
  3. Cover and autolyse (let sit) for 30 minutes.
  4. Add 25 grams Celtic sea salt or Himalayan salt and 50 grams of water and mix by hand until incorporated. Cover the dough with a clean cloth and let rest for 30 minutes.

Stretching, Folding and Bulk Fermentation:

  1. Stretch and fold the dough four times (watch the video above and start at the 1:02 minute mark). Place a clean cloth over the dough and let it sit for 30 minutes. Then, stretch and fold the dough again, place a clean cloth over the dough and let sit for another 30 minutes. Repeat two more times for a total of four times.
  2. During the second fold, herbs, olives, nuts, etc. can be added. Cover the dough with a clean cloth and allow it to rest for an hour.
  3. Lightly dust a wooden board or a clean counter top with flour. Turn the dough out onto the floured surface. The dough will be sticky, so it helps to have wet hands. Using a bench knife or a large chef’s knife, cut the dough in half and make two rounds of dough. Cover with a clean cloth and let sit for another hour.
  4. Dust two brotforms with flour. If you don’t have a brotform, you can use a basket lined with a dishtowel (if doing this, make sure the dust the dishtowel with flour). Don’t skimp on the flour or your loaves will become difficult to remove when it’s time to bake them.
  5. Now it’s time to shape the dough into a boule. You will do a series of four folds: bottom to top, top to bottom, left to right and right to left, before flipping over and shaping into a round. Then, gather the ball and place it upside down in a brotform (seam side up). (Watch this video and start at minute 1:16).

For the Final Rise:

  1. Cover the dough loosely with a clean dish towel and allow to sit at room temp for another hour, then lightly tuck dish towel on top of the dough and place in refrigerator.
  2. After the dough has been in the fridge for 12 hours (or the next morning), place each of the bowls with dough in a large plastic bag (I use plastic bags that you can bake turkeys in) to keep the dough from drying out and absorbing flavors from your refrigerator. After placing the loaves in the large plastic bags the loaves will remain in the fridge for another 24 hours for a total of 36-40 hours.

For the Bake:

  1. Place a Dutch Oven with a lid in a cold oven. Preheat the oven to 500ºF with your pot inside for one hour. Pull a loaf out from the refrigerator. Lightly dust the top (which is actually the bottom) with rice flour. Flip the loaf out onto a small cutting board. You can now score the top with a razor or lame, if desired. Carefully remove the hot pot from the oven, slide the loaf into the pot, place the lid back onto the pot and place in the oven. Be very careful. The pot is very hot!
  2. Bake for 20 minutes. Carefully remove the lid (again, be careful because it’s very hot), reduce the temperature to 465ºF and bake for another 10-15 minutes until the bread is golden brown on top. You can also test for doneness with an instant read thermometer. If you put the thermometer in the middle of the loaf and it reads 190º-210ºF then it’s fully cooked.
  3. Remove the loaf of bread from the pot and allow the bread to cool for at least one hour. The bread will continue baking during this time.
  4. For your second loaf, you will return the pot to the hot oven and raise the temperature back up to 500º and let it heat up for 15 minutes before removing your second loaf from the refrigerator and repeating the process.
  5. Note: Because all ovens vary, you will definitely want to purchase an inexpensive oven thermometer and place it in the back to make sure that your oven temperature is consistent and accurate.

Nutrition

  • Serving Size: 1

Did you make this recipe?

Share a photo on Instagram and use the tag #carriekorem — I can't wait to see what you've made!

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Filed Under: Baking, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Holiday, Nut-free, Sides and Salads, Sourdough Recipes, Thanksgiving, Uncategorized | 115 Comments

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115 Comments

  1. Lea

    November 16, 2017 at 5:19 pm

    The link for the plastic bags takes you to the Dutch oven. So happy for this recipe!!!
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    • Amanda

      February 15, 2021 at 2:15 pm

      Can I bake this in a loaf pan on a lower temp? I’m trying to make more of a sandwich bread consistency with a softer crust. Any advice?
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      • Deliciously Organic

        February 16, 2021 at 10:36 am

        I haven't tested this recipe with various pans or temperatures, so I'm not sure what would lend the exact same flavor and texture.
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      • Dave Tarullo

        June 29, 2021 at 12:03 pm

        I haven't tried this particular recipe in a pan, but I have cooked a lot on a baking stone. The key is to keep some moisture during the first half of the bake. I do this by pouring a cup of very hot water into a broiler pan that sits in the rack below the baking stone. The temperature is also a bit lower, 450 instead of 500. Hope this helps
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  2. Erica Lea | Buttered Side Up

    November 30, 2017 at 11:13 am

    Gorgeous sourdough! I think it's so interesting that those with a gluten intolerance can sometimes handle sourdough. I really want to give it a try, but I'm toying with the idea of doing a Whole30 in January...so maybe February will be sourdough bootcamp? Haha!
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  3. Steph S

    December 17, 2017 at 8:39 pm

    I clicked the link for the Min sourdough cinnamon rolls, signed up and only received an email that takes me to an “under construction “ website. Any thoughts or info on this? Thanks.
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  4. Eliot

    December 17, 2017 at 10:55 pm

    If you publish in English, why not use English units? (Imperial for you Canooks) no one who speaks english as their first language uses the metric system really. Worse, you combine imperial and metric units like a 1980’s Chevy. It doesn’t make you seem continental, Just a show off.
    to Eliot" aria-label="Reply to this comment to Eliot">Reply to this comment
    • Deliciously Organic

      December 19, 2017 at 2:28 pm

      Min was kind enough to share her recipe with all of us. If her measurements aren't exactly written just as you'd like, then maybe this isn't the recipe for you.
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      • Kathy

        August 29, 2020 at 6:03 pm

        We are so thankful for the recipe. But, we would love the other choice also so we can actually make the bread that is healthy for our bodies. Thank You.
        to Kathy" aria-label="Reply to this comment to Kathy">Reply to this comment
        • Deliciously Organic

          August 30, 2020 at 6:36 am

          I’m not sure what you’re referring to. The entire recipe is here on this page for anyone to use.
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    • Enigma

      December 26, 2017 at 12:28 pm

      Eliot - Trust me when I say nobody is showing off here. I'll give you the top two reasons IMHO why grams are almost always used in bread recipes. Reason #1 of (at least 2): Outcomes from making bread are EXTREMELY dependent on the flour to water ratio. Since there are 27 grams to an ounce, measuring grams gives the baker a higher resolution of measurement than ounces. To get the equivalent precision of weight in grams by instead using ounces, you would have to have a scale with a resolution of 1/100 of an ounce. I have a few scales that measure grams, but none that measure to 1/100 of an ounce. To give you an idea of how sensitive the water ratio is, I have to be careful during my preparation of the dough to keep within a range of moisture loss due to evaporation. I live at 7200 ft. in Colorado, my humidity in my house as I type now is 21%. If I work my dough longer, or even work it on a cutting board instead of a granite counter top, the final product will be affected by over 1%. Before I put my dough in the oven, I weigh it and see what the final ratio is and adjust my cooking times accordingly. If it is a little too dry, I leave it covered a little longer before removing the lid. Too wet, I take the lid off sooner. Reason #2 (of at least 2): Convenience!!!! I have a fairly comprehensive log of how my breads come out. One of the biggest recorded factors is water to flour ratio, or saturation of the dough. When I mix my dough and I am going for a 78% saturation, I know if I use 1000 grams (1 Kg.) of flour to 780 grams of water, and I get 2 loaves of optimal size for my dutch oven. I usually leave out 5 grams of flour from the original mix because I usually put another 5 - 8 grams of flour into the dough working it on the counter before proofing. I can then assume I have 1000 grams of flour in my finished dough, +/- 2 or 3 grams (hopefully). Then I weigh my dough when it goes into the oven to determine how much moisture I lost during the process so far. If the the final dough mix weighs a total of 1775 grams, I know (without even using a calculator!) I have a finished dough that is 77.5% saturation - and into the log book it goes. It makes my head spin if I tried to do the same procedure using ounces! Let's see .... by converting,, my dough would weigh 62.611 ounces, and I know I have 35.274 ounces of flour, so that leaves 27.377 ounces water; so I have a saturation ration 27.337/35.274 = 77.5%. You WOULD get the same answer .... after buying what is likely to be either a more expensive scale, or less accurate. But why??????? Using grams instead of ounces is just a lot easier to measure, and easier to calculate with. I'm going to say that bakers aren't good at math, but when you are baking bread we'd rather think about simpler techniques than using calculators when we don't have to. And in case you are wondering why use weights instead of "cups" of flour? It all goes back to the idea of % saturation of water BY WEIGHT. I have a lot of different types of flours ... different white flours that were milled to different specs, wheat and rye flours that I can use in any proportions I want and not worry about how to get the anticipated water saturation in the end. I could never expect to pack any of them to an equal weight when I put them into a cup. The flours all weigh differently, and the density of packing it in is always different, even with the same flour at the same time. Since the goal is consistency by weight, it could only be achieved by weighing, and it can be done best by weighing with the unit of weight that has the least count, or smallest resolution of measuring. Conceptually, compare weighing your flour and water out in tons at the local truck scale, vs. grams (or ounces in this example), and how accurate the final number would be in both of those scenarios. And you thought the author was showing off! I can imagine what you think of me now ....
      to Enigma" aria-label="Reply to this comment to Enigma">Reply to this comment
      • Charlotte

        February 6, 2018 at 9:10 pm

        Thank you for the wonderful detail explaination for using grams. I knew that ounces were not very exact so appreciate your explanation. Since I started making sourdough bread and understanding how much science effects the outcome, I love measuring in grams. I have been slowly changing over all my baking recipes to grams, now my cookies and cakes consistently turn out. Thank you for this recipe, I'm alway looking for new sourdough recipes to try.
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      • Debra Rowe

        May 12, 2018 at 9:32 am

        outstanding answer...I confess I wondered exactly what Eliot did but did not think of it in the same terms...I was merely confused by it. Your explanation clears that all up. Now I have a shopping trip to go on.
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      • Rose

        July 2, 2018 at 5:55 pm

        Beautiful explanation! Thank you :)
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      • Em Jacquier

        November 6, 2019 at 10:38 pm

        New to this whole thing. What model scale do u prefer? Dutch oven? Basket thingy? Lol Thx! Signed, Sourdough Intimidated
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      • John

        October 27, 2020 at 11:12 pm

        He was probably thinking how he wished you would learn to use indents and paragraphs.
        to John" aria-label="Reply to this comment to John">Reply to this comment
    • Jarrod

      May 5, 2018 at 7:29 am

      There’s only one English speaking country that uses imperial measurements...
      to Jarrod" aria-label="Reply to this comment to Jarrod">Reply to this comment
      • Tegan

        February 16, 2020 at 12:33 am

        hahahaha i was thinking the EXACT SAME THING!!!!! So glad to read this comment haha.
        to Tegan" aria-label="Reply to this comment to Tegan">Reply to this comment
      • Carol L

        December 16, 2022 at 1:26 pm

        Yeah, I get it, America uses the old standard measurement system. So? I'm an American and still proud to be. If a blog originates and is read in America, it should be written in terms that Americans can understand. Now, if I was to go to a European site, I would hope, but NOT expect, to see standard as well as metric measurements and if only the metric, I wouldn't complain. But HERE, I will because the readers are expected to be MOSTLY American. I'm not about to change my entire lifes' understanding for a few recipes that I have to take 30 minutes or so to look up terminology and measurements for. I'm not a professional baker/cook (chef to those wanting to be) and just want good American measuring standards and terminology.
        to Carol L" aria-label="Reply to this comment to Carol L">Reply to this comment
    • Georg

      December 7, 2018 at 10:27 am

      I'm glad she uses metric as it is so much easier to use a base 10 system (like our number system). Cooking by weight is more precise and weight in metric has the right resolution (g, kg). No problem for anybody but simpletons.
      to Georg" aria-label="Reply to this comment to Georg">Reply to this comment
      • Carol L

        December 16, 2022 at 1:24 pm

        Yeah, I get it, America uses the old standard measurement system. So? I'm an American and still proud to be. If a blog originates and is read in America, it should be written in terms that Americans can understand. Now, if I was to go to a European site, I would hope, but NOT expect, to see standard as well as metric measurements and if only the metric, I wouldn't complain. But HERE, I will because the readers are expected to be MOSTLY American. I'm not about to change my entire lifes' understanding for a few recipes that I have to take 30 minutes or so to look up terminology and measurements for. I'm not a professional baker/cook (chef to those wanting to be) and just want good American measuring standards and terminology.
        to Carol L" aria-label="Reply to this comment to Carol L">Reply to this comment
    • Tara Laube

      June 1, 2019 at 6:12 am

      Don’t they use imperial in America only? The rest of the English speaking world uses metric?
      to Tara Laube" aria-label="Reply to this comment to Tara Laube">Reply to this comment
    • Jayne

      October 25, 2019 at 11:57 am

      English is my first language, and I am ENGLISH. Over in England we use the metric system and have done so for many years. America needs to join the modern world!
      to Jayne" aria-label="Reply to this comment to Jayne">Reply to this comment
    • Sam

      October 27, 2019 at 9:40 am

      Just want to point out, in England we are thought to use both metric and imperial at school. Metric is used predominantly for cooking and baking here and English is our first language
      to Sam" aria-label="Reply to this comment to Sam">Reply to this comment
      • Bee

        November 12, 2019 at 6:54 am

        Australia has been metric since 1966. English is our national language, (the "English" version, not the "American" version). I think that the USA may be the only country still using Imperial measurements
        to Bee" aria-label="Reply to this comment to Bee">Reply to this comment
    • Jory

      December 28, 2019 at 1:26 pm

      Ever used a food scale? Which has grams and can switch between measurements. Most people who cook and bake a lot do. You are rude.
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    • Julie

      March 23, 2021 at 5:19 pm

      I am Australian and we speak English and use the metric system.
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  5. Nikki

    January 16, 2018 at 12:50 pm

    Thanks for this recipe! I just tried it for the first time with a homemade starter. I purchased the e-book, which was helpful as it is has pictures for each step. It also has a few more details. Do you or Min have any tips for a loaf that does not rise? My leavin doubled as expected on the first step & the bread smell lovely, with a beautiful crust, but the loaf is flat. Certainly disappointing, though I’m determined to try again. ? (Oh, I did have to sub. some bread flour for the all-purpose flour because I ran out of the all-purpose, would that make the difference?) Thank you!
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    • Deliciously Organic

      January 17, 2018 at 2:16 pm

      Hmmm...I can understand the frustration. I've had that happen to me as well! It could be that the temp in your kitchen was too cold, that the bread didn't have enough time at room temp to rise, or that the heat in your dutch oven/oven wasn't at 500 degrees. It could be because you subbed some of the flour with bread flour, but it's kinda hard to know. I'd give it a try again and maybe give it more time to rise at the end before putting it in the boules.
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      • Nikki

        January 17, 2018 at 2:28 pm

        Thanks for your feedback! I will try a longer (warmer) rise. Since it’s so cold where I live right now, do you think I can leave it out at room temp instead of refrigerating it? In any case, the bread *tasted* delicious! So even if it didn’t rise enough to make sandwiches with, my family thinks it was a success! I have a lot to learn about sourdough & baking. I’ll definitely be trying this recipe again. Thanks so much for sharing it!
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      • Nikki

        February 6, 2018 at 7:30 pm

        Hi again! I tried again, following Min’s advice for starter care & gave a few extra hours rise before putting the boules in the fridge—Turned out perfectly!! Now that I know what a really healthy & active starter looks & smells like I think I’ll be more successful. For anyone struggling, try the recipe again! And make sure to feed your starter a few times before making the leavin!
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      • Olga Meredith

        July 25, 2020 at 1:08 pm

        Can I bake this in regular 4 x8 loaf pans? Also can I put the dough in the greased or Parchman lined pan, cover and put in the refrigerator for 3 days?
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        • Deliciously Organic

          July 27, 2020 at 4:07 pm

          I haven't tested the recipe like that, so I'm not sure.
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  6. Robin

    January 18, 2018 at 9:06 am

    I was so excited about this recipe, I asked for everything for Christmas (which also made for the *best Christmas ever*). I have been growing my starter since and have had it at maintenance for almost 2 weeks. I have now tried to develop the dough 3 times now. For the life of me, I can't get my levain to float. My starter is thick and once I add 70g of both water and flour, it only gets thicker and dose not rise in the small bowl. I have tried putting it in a different place, slightly warmer ( we keep the house at 69. The starter has a great sourdough smell to it and has bubbles, but also usually has a small amount of liquid at the top that I have to mix in. Is this a problem? I went ahead and processed the 3 try yesterday and have the cast iron preheating in the oven now. The boules have not rose at all in the past 36 hours in the fridge. Can you give any troubleshooting ideas? I'm not giving up, just a little frustrated as it is quite the process with a 2 year old running around ;) THANK YOU!!!
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    • Deliciously Organic

      January 18, 2018 at 9:34 am

      I'm glad you got all of the supplies for Christmas. You're right! Best kind of gift! :) If the levain doesn't float, the starter needs to be fed for at least a few more days before trying again. Also, the water on top means it's "hungry". So, for the next 48 hours I'd feed it twice a day, and then feed once a day for 2 additional days and then try again with the levain. I'd also keep it in a warmer area of the house. I've found that the cabinet next to the stove works best for my starter instead of leaving it out on the counter. I hope that helps!
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      • Robin

        January 18, 2018 at 12:22 pm

        Good deal! These two didn't turn out TOO bad... A bit dense and had one huge air pocket at top...but great flavor! Husband has already annihilated half a stick of butter on half of a loaf ? Thank You so much for the advice on the starter and the wonderful recipe!
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  7. Louisa

    February 24, 2018 at 4:53 pm

    Hi I downloaded the true sourdough bread recipe . I am a on day 7 of the starter. Question i followed the instructions put 50 grams of starter in a clean jar added the 50/50 of flour and the 120 g. or water. What do i do with the starter in the first jar? Question when i feed the starter do i always need to discard 50 g. ? Thanks Louisa
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    • Deliciously Organic

      February 26, 2018 at 10:01 am

      For the starter - you keep adding 50grams flour and 50 grams water. I don't let the starter get bigger than about 2 cups. When it gets to 2 cups, I pour some off and continue. You can use the starter for pancakes, crackers, etc. Look it up on Google. There are some great recipes out there for leftover starter!
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    • Aarti

      October 12, 2020 at 6:57 pm

      Hi ! I live in india. I used 200 gms of whole wheat Flour, 400 gms of bread flour and 400 gms of APF ( not unbleached) . After the stretch and fold method, when I turned by dough on the counter , it was still pretty wet and I could not make balls , after dividing it . I somehow managed to transfer the 2 sets of dough to a bowl for refrigeration but why do u think my dough was wet and sticky inspite of using the measurements with accuracy
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      • Deliciously Organic

        October 13, 2020 at 10:02 am

        I think the issue might be that you're using different flours than what is called for in the recipe. I'd try the recipe as written and see how things go.
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  8. Angeline

    April 8, 2018 at 8:49 pm

    Could you do the longer fermentation in the refrigerator with just making a regular sourdough loaf out the beautiful artisan touch to it? Just making regular sourdough bread but sticking it in the fridge for several hours where normally, I would just bake?
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    • Deliciously Organic

      April 9, 2018 at 12:43 pm

      I'm not quite sure I understand your question. Are you asking if you can cold ferment a different bread recipe?
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      • Emily Mantia

        April 20, 2022 at 1:55 pm

        Love this recipe and the process. Would it be possible to freeze the dough at some point do you think? Have you tried it?
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        • Deliciously Organic

          April 25, 2022 at 9:50 am

          You can freeze after baking, but other than that, I don't recommend freezing.
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  9. Varvara Keun

    April 23, 2018 at 5:34 pm

    The best loaf of bread i ever made! I didnt realise it will take me 3 days, but it so worth it! I wish i can post a picture.
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    • Deliciously Organic

      April 24, 2018 at 10:02 am

      So glad you enjoyed it! If you're on Instagram, post a pic and tag me! I'd love to see it! :)
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  10. Linda

    July 6, 2018 at 6:55 pm

    I've looked everywhere in this recipe, and can't find the nutrition information. Can you please provide that? I've made the recipe several times (some more successfully than others) and when it turns out right, it is wonderful. I do have gluten sensitivity, and as long as I use self control (hard to do because it is sooo good) I have not experienced any of the usual symptoms of eating wheat.
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    • Deliciously Organic

      July 10, 2018 at 11:23 am

      I don't have a nutritional software hooked up to my website, but you can enter it into an app like "MyFitnessPal" or something similar to see the list. :)
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  11. Amanda

    August 30, 2018 at 2:22 pm

    Are there directions for shaping and baking in a sandwich loaf, as pictured? Can't wait to try this! I am a huge fan of Min's.
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  12. Kat

    October 25, 2018 at 5:24 pm

    THANK YOU for sharing a true long-ferment recipe! I've been looking for one for about a year! Seen several references to long-ferment breads being the only ones that some people can tolerate, and wow is that ever true for me. There is a single bakery in Austin TX that makes a long-ferment sourdough - everything else has extra stuff added or isn't fermented long enough, and I have IBS symptoms if I eat the 'fake' ones. I saw one recipe that suggested a 24-hour ferment, but nothing about doing it in the fridge. I tried that, and wound up with some kind of 2" thick super-tough bread that _still_ gave me symptoms. Going to try again with sprouted spelt flour, which supposedly has fewer of the starches that give people with IBS problems, and theoretically a long-enough fermentation will take care of the rest.
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    • Deliciously Organic

      October 29, 2018 at 11:42 am

      You're welcome! I hope you enjoy it! :)
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  13. Sandra

    January 26, 2019 at 3:56 pm

    I am very excited to start my bread tomorrow as I have been working on the starter for the past week. I have to buy the baskets and wondered if the round 1kg or 1.5kg was better? Also, if you have approximate dimensions for the long, I would appreciate your tips. Thank you for putting yourself out there as it seems some people have very bad manners - so thank you, I appreciate your help for my health...
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    • Deliciously Organic

      January 28, 2019 at 11:39 am

      You're welcome! I use both of these and find them both to work very well: https://www.amazon.com/Banneton-Proofing-Basket-Market-Avenue/dp/B01MQH9A1K/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1510765092&sr=1-25&keywords=brotform&linkCode=sl1&tag=deliciorgan03-20&linkId=909c4859d7e0742afc9d936a873cb313 https://www.amazon.com/Banneton-Proofing-Basket-Market-Avenue/dp/B01MQH9A1K/ref=as_li_ss_tl?s=home-garden&ie=UTF8&qid=1510765092&sr=1-25&keywords=brotform&linkCode=sl1&tag=deliciorgan03-20&linkId=909c4859d7e0742afc9d936a873cb313
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  14. Allie

    February 11, 2019 at 11:07 am

    I’m in the middle of the fold stage currently. I didn’t realize how long this recipe took (I swear I read it through all the way first, but, whoops...). Could I do the first 12 hour raise on the counter for 3 to 4 hours and then do 24 hours in the fridge? (Basing this on another recipe that suggests a 3-4 hour raise on the counter OR 12 hours in the fridge).
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    • Deliciously Organic

      February 12, 2019 at 9:36 am

      I've never tested it that way, so I'm not sure. Sorry I can't be of more help!
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      • Allie

        February 12, 2019 at 6:14 pm

        Well, I did it anyway- I’ll let you know if it turns out okay. :)
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  15. Mia

    March 12, 2019 at 6:25 pm

    This recipe is amazing. It was.the first one I used to make sourdough and my bread has been amazing every time, I'm hesitant to use other recipes because this.just.works! Thank you for posting it! I do have a question since many folks want my bread now. How would you adjust the baking time and temp, maybe even proofing times, if I were to make 4 smaller loaves from this recipe instead of 2 big ones? Been meaning to ask for a.while and I keep forgetting. I'd like to make this this weekend. Thanks so much!!
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  16. James

    March 25, 2019 at 10:15 am

    Hello! The sourdough starter that you use is only 4 grams for one package, and 70 grams plus seventy grams plus 25 grams is not 150 grams of levain, this confuses me and I'm not sure how to continue.
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    • Deliciously Organic

      March 25, 2019 at 2:09 pm

      The link I give to make a starter, is just that - the ingredients to make the starter. You have to follow the instructions on the box (add it to flour and water daily for 10 days) in order to actually make the starter.
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  17. Sierra

    March 29, 2019 at 11:51 am

    First off, this recipe is so delicious!!! I usually use half for a loaf of bread and half for three pizzas or focaccia. It does not last long in this house. It comes out perfect every time. So thank you!! My question is, I have a friend who wants to try it but only wants to make one loaf at a time, how would you adjust the amounts of the starter as it is a pretty small amount to begin with? Oh and if this is covered in the ebook I'd be happy to buy it.
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    • Deliciously Organic

      April 1, 2019 at 9:57 am

      I'm so glad you enjoyed it! I haven't tried the recipe cut in half, but she's welcome to try! :) Min does have an ebook to walk you through this recipe. Here's the link!http://www.biodynamicwellness.com/product/sourdough-bread-book/
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  18. ALT

    December 15, 2019 at 12:04 pm

    Curious why you list a cast iron combo as something we need when it’s not in the instructions or in your video.
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    • Deliciously Organic

      December 16, 2019 at 3:45 pm

      It lists a cast iron combo or dutch oven.
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      • ALT

        January 4, 2020 at 10:31 am

        It looks like you've edited since my comment to make it more clear - much appreciated. Plan on getting started this week!
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  19. Raina

    February 6, 2020 at 12:52 pm

    THANK YOU! My husband and I had not had bread in five years. When a fried explained the long fermentation concept, I searched until I found this page. The precise, detailed technique is exactly what I need since I have very little experience with baking bread. We both are enjoying sourdough regularly and have no gluten reactions. I can't tell you how happy this has made us! Thank you so much!
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    • Deliciously Organic

      February 11, 2020 at 11:37 am

      You're welcome! It makes me so happy to know you all enjoyed some good fermented bread! :)
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  20. Jenny

    March 20, 2020 at 2:18 pm

    Do you ever use other flours in place of whole wheat, such as rye, spelt or kamut? In the current grocery shortage I don't have access to organic whole grain wheat and I worry that my body will not react well to non-organic wheat. Thanks!
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    • Deliciously Organic

      March 27, 2020 at 8:16 am

      I’ve used Spelt and it’s worked well. The dough is a bit softer, but it still works!
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      • Krista Huyser

        April 15, 2020 at 1:23 am

        I use rye, and it’s delicious! We’re out of rye here now, so have to try just ww again. Fingers crossed! How did the spelt effect the flavor? Thanks for the recipe! It’s the best!
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        • Deliciously Organic

          April 20, 2020 at 12:17 pm

          I'm so glad you enjoyed it! The spelt gives it a little bit of a softer texture.
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  21. Jennifer Horst

    April 6, 2020 at 5:18 pm

    For your oblong loaf, do you have an oval cast iron pot? I couldn't tell from the picture. Thank you. We are excited to try this. Currently we are on the last stage before they go into the fridge.
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    • Deliciously Organic

      April 7, 2020 at 10:20 am

      Yes, I use an oblong dutch oven. I hope you enjoy the bread!
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  22. Tammy

    April 23, 2020 at 12:32 pm

    I suspect that the stretch and fold video reference may be outdated. This one: https://www.youtube.com/watch?v=3_5x70h14VQ has stretch and fold in a bowl starting at 1:14. The other shows folding after putting the dough on a board or countertop.
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  23. Jane

    May 3, 2020 at 1:49 pm

    Dear Deliciously Organic, Can I bake the sourdough bread in stone loaf pans without any lids? If so, would I need to preheat the stone loaf pans? How long? What oven temp? How long to bake bread for overall? I am a first time sourdough bread baker. I made my starter from scratch using fresh ground red wheat berries, organic unbleached flours, then about day 5 used Bob’s RedMill Organic Dark Rye Flour. Days 6-10...I have used half rye and half unbleached flours. My ratio has been a total of 114g flour and 114g of water with each feeding. Day 9...I started feeding 2x/day. Today is Day 10. I think I am at a stage that I can make the Levain this evening. I am a bit confused from the numerous directions I have studied, intimidated, scared, and excited over the prospect of making some great tasting and healthy bread for my family! Please help me in any way you can. With much appreciation, JANE
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    • Deliciously Organic

      May 5, 2020 at 10:28 am

      I haven't tested this recipe in any other way than what is written here, so I'm not sure. I recommend following the recipe as written as see how things go!
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  24. Eden Mandell

    May 8, 2020 at 4:33 pm

    Hi! For the recipe I am wondering if I have to mature the starter first and then once it's matured I use 25 grams of the matured starter and then add more flour and water? I am kind of confused with the levain recipe. Can I also use sprouted wheat flour instead of whole wheat flour?
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    • Deliciously Organic

      May 11, 2020 at 12:12 pm

      If you follow the directions exactly as written, they will produce a beautiful loaf!
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  25. Christina

    May 15, 2020 at 1:49 pm

    Thank you for this recipe! I made my first batch with a gifted starter and I switched the all-purpose and whole wheat measurements so the loaves were predominantly whole wheat. They did not quite double in the fridge over 36 hours, but I gave them about 30 min in a warm oven and then 2 hours on the counter before baking and they turned out great- good rise, taste amazing! I do have a question though. I have been geeking out on long-rise sourdough info. I compared several recipes and most others seem to use a starter:water:flour ratio of 1:1:2 or 1:2:3. Just wondering if there is a reason this recipe has a higher water and flour ratio to starter? Is is to facilitate the long ferment with more food? Thanks!
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    • Deliciously Organic

      May 19, 2020 at 12:30 pm

      That's a great question for Min (she's the one who wrote the recipe). She often responds over on Instagram. The link to her feed is up above. :)
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  26. Amanda Stokes-waters

    June 2, 2020 at 3:13 pm

    Hi. New to sour dough and just followed the recipe to the first fridge stage. Bread was so wet I couldn’t shape it. I know it’s meant to be wet but it was almost sloppy. Any thoughts on what I might be doing wrong pls? Love the process and thx for sharing.
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    • Deliciously Organic

      June 4, 2020 at 11:44 am

      It shouldn't be wet like that, but instead, it should be a firm/plump dough. Did you make any substitutions?
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      • Amanda Stokes-waters

        June 5, 2020 at 5:02 am

        Hi. Thx for the reply. No substitutes. That said it tasted great ! Going to give it another go this weekend
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        • Amanda Stokes-waters

          June 6, 2020 at 4:27 am

          Tried again yesterday and it’s still really wet and defo can’t shape it. Should I cut back on water?
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          • Deliciously Organic

            June 8, 2020 at 12:20 pm

            Did you make any substitutions? What kind of flour are you using?
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  27. Cyndy

    June 9, 2020 at 7:54 pm

    Hi there - I love this long ferment recipe and am going to try it next. Can you tell me if I would follow the same instructions if I wanted a 50/50 wheat and white sourdough? Or even if i wanted to use different variations of flours, say rye for example? Thanks - Cyndy
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    • Deliciously Organic

      June 11, 2020 at 5:21 pm

      I haven't tested it with alternate measurements so I'm not sure which substitutions would produce the exact same flavor and texture.
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  28. Lydia

    June 25, 2020 at 4:51 am

    I’m writing to you because I recently tried the above recipe, and I wondered if there might be a typo in the water quantity…or if not an issue with my flour choice? I followed the recipe exactly as detailed , however I did notice that the ratio of water to flour seemed high compared to the norm based on other sourdough recipes that i’ve followed in the past. I went ahead regardless, however the dough itself remained very liquid, and almost ‘pourable’. It could not be ‘folded’ because I was simply putting my hand into a bowl of almost liquid consistency, and for this reason it also never rose…it just stayed like a type of puddle (it certainly did not look like the dough in the video at any stage of its development). I would be keen to retry the recipe if I am able to get to the bottom of the cause of my 'liquid' dough. I wonder what the difference could be...if not a typo in the water qty then perhaps my flour? I live in Italy and used tipo 0 flour in place of 'all purpose', as my research pointed me in this direction. This is a flour rated at W230 for strength (weak flour is up to W160, medium flour is W160 to W250, and strong flour is W250 to W300), so is at the top end of a medium strength flour (12g protein). Any advice would be gratefully received, thank you.
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    • Deliciously Organic

      June 25, 2020 at 11:24 am

      This recipe is written for all-purpose flour, not tipo 0 flour. If you use the Italian tipo 0 flour I would except it to be watery. If you can access all-purpose flour, then I would use that to make this recipe.
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  29. wren

    August 12, 2020 at 4:25 pm

    The link to Amazon for the organic flour is broken
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  30. Christina

    September 11, 2020 at 12:34 pm

    Thank you so much for this recipe! As of summer 2020, its one of few (and best) long ferment whole wheat recipes I was able to find online. I have been making this recipe once or twice a week for about 3 months now. I even laminated it, lol! I have played around with flours and can tell you I still get great results when I use 20% all purpose flour with any of the following other flours: 80% whole wheat, 20%/60% rye:whole wheat, 80%/20% spelt:whole wheat, 20%/60% rye:spelt. Our go-to loaf is 80% spelt. I also do not have a dutch oven, but I still get a great dark crusty loaf in my 2 loaf pans by baking at 500F for 20 min, and 450F for 20 min (with a tray of ice cubes put on the bottom rack as soon as I put the loaves in. Just a tip for anyone using metal loaf pans, you can get the loaf to release easily by using cooking oil spray AND then drizzling the pan with a little olive oil, you need both!! Again, thank you, you have made 2 sensitive tummies and 2 kids very very happy!!
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    • Deliciously Organic

      September 14, 2020 at 11:16 am

      Thanks for letting us know how you've played with the different flour combinations! I like adding the spelt as well. It gives it just a slightly sweet flavor.
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  31. Laura

    October 11, 2020 at 2:50 pm

    Hi! I've tried this recipe twice now and both times it turned out very wet. The first time I thought I must have measured something wrong so I through it out. The second time (I'm in the middle of it now) I double and triple-checked each step and measurement and it's STILL too wet. I'm on the hour rest after cutting the dough into two loaves. I'm still going to finish it, perhaps adding more flour than I normally would when I fold it. Thoughts? Thanks in advance.
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    • Deliciously Organic

      October 12, 2020 at 11:05 am

      Hmm...I'm not sure why it would be turning out that way. What kind of flour are you using?
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  32. Mary Ann S

    December 30, 2020 at 6:33 pm

    I have made this twice. Once last year and again today. both times I used unbleached organic white flour with King Arthur's Organic Whole Wheat flour. I, too, had very wet doughs both times. I did my best to make a ball but was very sticky. Last year the taste was amazing and took the other one out at Christmas from the freezer and it was delicious. Hence, I am making another two loaves to replace what we ate! I am unsure what is different as I did everything to the letter from your recipe. I use a scale so grams our my preference too!
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    • Deliciously Organic

      December 31, 2020 at 10:05 am

      Did you use whole wheat flour or all-purpose flour? The kind of flour can drastically change the outcome of the recipe.
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      • Mary Ann S

        January 1, 2021 at 7:23 pm

        I used unbleached white flour but not all purpose. Will try with All Purpose next time as the taste is great! Thank you!
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  33. Corinne Kupish

    February 8, 2021 at 12:38 pm

    Hi there! I timed this bread wrong and if I follow the 36 hr rise I will be set to bake it at midnight tonight! Is there any way I could let it sit in the fridge longer and put the bread in at 6 or 7am instead? Thank you!
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    • Deliciously Organic

      February 9, 2021 at 9:36 am

      It might taste a bit more sour because it fermented for longer, but it should be fine!
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  34. Jim

    August 17, 2021 at 6:35 pm

    I started your recipe for my sourdough starter 17 days ago and I was not sure it was actually working so two days ago I decided to try it out. I built my dough and tonight baked the loaves off. I am so happy and amazed! It worked and my bread is gorgeous! I haven’t even tasted it and I’m so happy! Thank you!
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    • Deliciously Organic

      August 28, 2021 at 11:40 am

      I'm so happy they turned out well for you!
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  35. Heather Kvale

    November 3, 2021 at 9:32 am

    I get the dutch oven being used for the round loaves, but I was initially attracted to your post because it looked like you had a beautiful LOAF shape. I am wondering how you baked that one, specifically. I have been trying to get the round loaves down for over a year...and sooo many flops, and the timing of it all is very challenging. I'm ready to go back to loaves!
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    • Deliciously Organic

      November 3, 2021 at 11:18 am

      I use an oval dutch oven for the loaf shape sourdough. :)
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  36. Ontario Girl

    March 6, 2022 at 2:28 pm

    Thank-you for this recipe! I have my own really simple sourdough recipe that turns out really well but what was new to me is the concept of a long ferment. I’m hooked. Taste and digestibility are so so much better. I make it easier though by simply putting my whole bowl in the fridge for three days for a long bulk ferment after autolyze and stretch and folds. Then I let it warm up on the counter, shape and let rise in the bannetons on baking day. So simple. Also, takes up less room in the fridge :) What I love about sourdough is how flexible it is once you master the basic concept. Thanks again.
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    • Deliciously Organic

      March 7, 2022 at 8:31 am

      You're welcome! I'm so glad you enjoyed the recipe!
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  37. Allison Ashton

    May 23, 2022 at 1:59 pm

    I am trying this recipe. Just a suggestion, you might add to the recipe if no one wants to view the video to use parchment paper to lift the dough in the dutch oven. I only have a 4 1/2 quart dutch oven. I might have to make it in 3rds. :-)
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  38. Josephine

    July 28, 2022 at 1:40 pm

    Hello Carrie! Do I have to use rice flour at the end, or can I just use regular flour? Thank you!
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    • Deliciously Organic

      July 29, 2022 at 3:31 pm

      Regular will work!
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  39. Maureen

    April 26, 2023 at 9:02 pm

    Thank you so much for your amazing recipes! I have made this bread many times now. Sometimes, the loaves turn out incredibly. Other times, they’re under-proofed or maybe, over-proofed. I live in northern Alberta so it is very cold here. Should I be leaving the dough out longer to let it double at some point? Maybe after cutting it into two rounds? I leave it in the fridge for 72 hours to break down most of the gluten.
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    • Deliciously Organic

      May 1, 2023 at 9:43 am

      I'm wondering if the cold temps play a role in that? You could try letting it rise for longer before fermenting. That sounds like a good place to start!
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  40. Karen

    September 10, 2023 at 12:12 pm

    Hello! I just discovered this site and am so excited to try it. I've made sourdough bread my whole life, but quit in 2018 when I learned I have Hashimoto's. I haven't liked any gluten free bread recipe's I've tried. My physical therapist told me about the long ferment and I'm so excited to try this. Question: Is the starter ok to use to make pancakes/waffles if one has gluten sensitivity?
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    • Deliciously Organic

      September 12, 2023 at 10:54 am

      The starter still has some gluten in it, so I recommend asking your practitioner if it's a good fit for you.
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  41. Gina

    September 23, 2023 at 8:47 pm

    Best recipe I've ever used. My go to!!

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Hi, I’m Carrie Korem, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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Creamy Lemon Chicken with Spinach and Artichokes (Grain-Free)

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Anemia and Hypothyroidism: How Anemia Can Cause Hypothyroidism

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