The Secret to Biblical Sourdough: Why It Doesn’t Make You Sick, by Biblical Foods on YouTube. 22 min 47 s.
- Video length
- 22 min 47 s
- Time to do it
- 7 to 10 days for the starter,
- Difficulty
- Medium
- Steps
- 10
What you need
Steps
Mix 100 g whole wheat or rye flour with 100 g warm water, about 25C, in a glass jar. Stir until no dry flour is left.
Cover the jar loosely and leave it at room temperature for 24 hours. A cloth or a lid set on but not tightened works well.
On day two, throw away half the starter and feed it with 50 g flour and 50 g water. Repeat this once a day.
Watch for bubbles, a sour smell and a rise within 4 to 8 hours of feeding. This usually happens between day 5 and day 10.
If you neglect the starter, pour off any dark liquid, keep one spoonful, feed it and repeat daily until it rises again.
Mix 100 g active starter, 350 g water, 500 g flour and 10 g salt. Rest 30 minutes, then stretch and fold the dough a few times.
Cover and let the dough rise at room temperature for 4 to 8 hours, until it is about half to three quarters bigger.
Shape the dough into a tight round, put it in a floured basket and proof it in the fridge for 1 to 12 hours.
Bake in a preheated Dutch oven at 250C for 20 minutes with the lid on, then at 230C for 20 to 25 minutes with the lid off.
Cool the loaf on a rack for at least an hour before slicing so the inside sets properly.
Tips and common mistakes
Weigh everything on a scale, because scooping flour by volume changes the water ratio and makes the dough too dry or too wet.
Keep the starter between 24C and 28C for the fastest and most reliable rise, and move it somewhere cooler in hot weather.
Use filtered water if your tap water smells strongly of chlorine, which can slow the wild yeast down.
The claim that this bread will not make you sick is a historical argument, not medical advice. Speak to a doctor if you react badly to bread.
Questions
How do I know my starter is ready to bake with?
It should double in size within 4 to 8 hours of a feed, smell pleasantly sour and be full of bubbles. If it only rises a little, keep feeding it daily for a few more days.
Can I use a different flour?
Yes. Whole wheat and rye start fastest, but you can switch to white bread flour once the starter is active. Keep the same weight of flour and water at each feed.
Do I have to use a Dutch oven?
No, but a heavy pot with a lid traps steam and gives a better crust. Without one, bake on a hot tray and put a pan of water on the shelf below.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
