Lately, it feels like everyone is hopping on the sourdough bandwagon—and honestly, I love it. Sourdough is gut-healthy, it’s got such a great chew and flavor, and it’s so versatile. It does take some time to get the hang of it, and yes, it’s time-consuming, but it’s absolutely worth it once you get into the rhythm.
Tonight, I’ve got three fun loaves finished:
• Jalapeño Cheddar Bacon (savory, cheesy, with a little kick)
• Blueberry Lemon (bright, fresh, slightly sweet)
• Pepperoni Pizza (yes, it’s as good as it sounds!)
The base recipe is the same for all three loaves, and I just add the flavor mix-ins (aka inclusions) during the folding process. Here’s how I do it:
My Go-To Sourdough Base Recipe
Ingredients (for one loaf):
• 125g active sourdough starter
• 350g warm water
• 525g bread flour
• 10g salt
Instructions:
1. Mix the dough: In a large bowl, combine the sourdough starter, warm water, and flour. Stir until it becomes a shaggy dough—no need to knead. Let it rest for 1 hour (this is called autolyse).
2. Add salt + stretch & folds: After the hour is up, mix in the salt. Then begin your stretch and folds:
• Do 4 sets of stretch and folds, one every 30 minutes.
• On the third set, add your inclusions (see flavor ideas below). Gently fold them in without overworking the dough.
3. Bulk ferment: Let the dough rest and rise on the counter overnight. I know some people are nervous about leaving it out that long, but it works perfectly in my house based on the temperature. The dough should double and be bubbly.
4. Shape & cold proof: In the morning, shape your dough and place it in a floured banneton or bowl lined with a towel. Pop it in the fridge for the day.
5. Bake: In the evening, preheat your oven to 425°F. Place your dough into a preheated Dutch oven.
• Bake for 30 minutes with the lid on.
• I always put a baking sheet on the rack underneath the Dutch oven to prevent burnt bottoms—it’s a game-changer!
• After 30 minutes, remove the lid and bake for another 15–20 minutes, depending on your loaf and how many inclusions you used. Keep an eye on it!
• Allow to cool on a cooling rack for at LEAST 1 hour before cutting.
Flavor Inclusions (Add During 3rd Fold):
Jalapeño Cheddar Bacon:
• Diced pickled or fresh jalapeños (remove seeds for less heat)
• Shredded sharp cheddar
• Cooked and chopped bacon
Blueberry Lemon:
• Fresh or frozen blueberries (lightly tossed in flour)
• Zest of one lemon
Pepperoni Pizza:
• Mini pepperoni or chopped regular pepperoni
• Shredded mozzarella
• Italian herbs (oregano, basil, etc.)
• Optional: sun-dried tomatoes or roasted red peppers
It’s such a fun way to mix things up with sourdough, especially once you’ve got the base method down. Let me know if you try any of these flavors—or if you invent your own! I’ll be posting pictures of mine once they’re baked off tonight.
The Anker Homestead 