70% Hydration Sourdough Bread Recipe Recipe


I’ve been making sourdough bread off an on for the last few years, making many bad and a few good, loaves of bread. This recipe is what I’m currently making and results in a loaf of bread that everyone in my family can enjoy.

Note: I’m going to slowly add some recipes to my blog. The real reason that I’m doing this is so that I will always be able to find them when I need to!

This recipe assumes that you already have an active sourdough starter ready to use. If you don’t have a starter it’s really easy to make one, all you need is a google search, flour, and water.

This recipe uses weight (grams) for its measurements instead of cups or spoons. I’ve found that makes a sourdough recipe easier to replicate and tweak the hydration levels. This is a 70% hydration recipe, which means that the amount of water used is 70% of amount of flour used. Using weight makes it easier to switch to a 65% hydration sourdough by simply decreasing the amount of water used or make a half batch.

I like 70% hydration as the crust of the bread ends up being soft and chewy as opposed to the crust of some of my earlier loaves that did not pass the kids test.

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