234 g of water at 90 degrees Fahrenheit (78%)įor the most detailed explanation of how to make this sourdough, refer to this sourdough recipe.
300 grams of flour – 210 g of bread flour (70%) + 85 g of whole wheat flour (28%).234 grams of water at 90F (78%) plus more water later for wetting your hands and shaping the doughĪnd for the second version, the matcha version, you will need:.300 grams of flour – 210 grams of bread flour (70%), and 90 grams of whole wheat flour (30%).In this recipe you will be making two loaves, for the first you will need: You can read more about Baker’s Percentages here. So for example, if the recipe calls for 100 grams of flour, and 80 grams of water, that means the Baker’s % of water is 80%. This recipe is scaled to fit one small dutch oven, it’s perfectly portioned for the home baker to make two loaves! I’ll give you measurements by weight, but I’ll also give you what we call “Baker’s Percentages” where every percent value is measured by seeing the amount of flour as 100%. THE INGREDIENTS FOR THIS SOURDOUGH RECIPE Here are the seven steps, or “phases” as I like to call them: That’s why we do a swirl of matcha mixed with a swirl of my traditional sourdough. Now that matcha is in the mix, we don’t want to impact the bread’s structure by lowering its gluten. What this does do is make us evaluate the ingredients from a different perspective. This is what adds to the color of the loaf, without detracting from the texture or the overall feel. What makes this matcha sourdough differentĬompared to my classic sourdough recipe, this matcha sourdough substitutes out 5 grams of flour for 5 grams of ceremonial grade matcha. If we use it all at once, then we’d have to make a whole starter again, and that can take up to 7 days (which um…no thank you). You want to have some leftover starter so that you can keep using it. This will give you 180 grams of total activated starter, which means 120 grams to use in the recipe, and 60 grams of starter to keep for later.
I like to activate my starter with the following ratios:
Once you have a mature and healthy starter, you want to activate it about 4-5 hours before you begin baking this recipe. You can find my guide to sourdough starter here. Sourdough starter is complicated, so I recommend mastering that first. It’s a mix of flour and water that we let sit out at room temperature to ferment, so that the wild yeast within the flour creates natural gas bubbles, which when mixed with fresh flour in a dough, creates a natural rise. To put it simply, sourdough starter is what leavens the bread.
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