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Maine Grains Sifted Flour Sourdough Bread

Maine Grains Sifted Flour Sourdough Bread

Recipe by Evan Orloff Course: Bread, Basic Prep

Practice good starter upkeep. Feed your starter twice a day until it rises and falls in a consistent pattern. I feed my starter by doubling it (which means that you will have excess periodically) You can either put it in the trash or make a slew of sourdough discard recipes. Once my starter is falling and rising consistently I know it’s healthy and ready to be used for bread. I feed my starter 2 times a day (every 12 hours or so) for 2 days prior to mixing my bread. See example below:
If we start with the following:
20 grams starter
We will then need to feed it the following:
10 grams flour
10 grams water
Total= 40 grams
Now if you keep doing this, you will have lots of starter, you can always discard some in the trash or use in starter discard recipes and always save a little to keep feeding. See instructions below to help you get started.



  • Feed starter twice a day (every 12ish hours) for a couple days before mixing the bread. Starter will rise and fall so keep an eye on this so you can understand the rhythm of the starter.
  • On the day you want to mix bread (keep in mind you will be baking it the following day) feed your starter as you have been doing (by doubling it). This will be ready to use between 1.5-2.5 hours. This timing is based on your starter being at room that is around 70-75 degrees. Put a rubberband or piece of tape at the starter level once you feed it. Watch it rise. When it seems about doubled, take a spoonful and place it in a cup of water. If it floats it is ready to use. If it sinks it needs more time.
  • Just before your starter is ready, weigh out your flour and water in separate bowls, make sure your water is around 90 degrees (you want your dough to be around 77-80 degrees to assist with the fermentation). To calculate your dough temp you would need to temp the air and flour and do a little math, but we’ll get there.
  • Weigh your starter and mix it into the water, then pour the water in the flour and mix with your hands. Have a plastic dough scraper and jug of water next to you so you can scrape down your hands and the sides of the bowl. You want to mix thoroughly so no dry spots or clumps of flour remain. DO NOT ADD SALT YET. Let this mixture sit for 30 minutes to 1 hour with a towel over the top of the bowl to avoid the dough drying out.
  • Add the salt after the dough has rested. That period of rest is called Autolyse, it allows the dough to soak up all the water and hydrate. Pinch in the salt with your finger tips and mix until you can’t feel any salt left. Diamond Crystal will be fine. You want something fine enough to dissolve. Let the dough rest for 30 minutes.
  • Now we enter the bulk fermentation stage. The dough has rested for 30 minutes so now it is time for the first fold. Repeat this 3 more times every 30 minutes (total of 4 folds). After your final fold, let rest for 30 minutes.
  • Pre-shape. Let rest for 30 minutes.
  • Final Shape. Directly after the final shape put dough seam side up in a well floured basket. (I like to use a 50/50combo of rice flour/all purpose (same as I use for the bread).
  • Let proof for 1 hour at room temperature covered to avoid drying out. Then place in a refrigerator for 12 hours or so. Next morning/afternoon take out the refrigerator and let rest for 1 hour.
  • While your dough is resting, pre heat your oven to 500 degrees along with your dutch oven.
  • When the your dough is ready, flour the seam side with the 50/50 rice/all purpose mixture and gently flip it into the shallow side of the dutch oven.
  • Score the loaf at a 45 degree angle and ½” deep using a sharp razor blade/lame. BE CAREFUL.
  • Put the lid on the dough, and put in the oven for 20 minutes. After 20 minutes reduce temp to 450 and remove the lid, bake for another 10 minutes. After 10 minutes pass, take the loaf out of the dutch oven and place directly on the oven rack. And bake for 5-10 more minutes until golden brown.

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