Sourdough Stuffing Bread
- 50 grams Bubbly Sourdough Starter – (¼ cup – See step 1 of instructions)
- 350 grams warm water (80° F) – (1 ⅓ cups plus 2 tablespoons)
- 500 grams Bread Flour – (4 cups plus 2 tablespoons) You can use other flours, too: white unbleached flour, white whole wheat, or spelt. Whole wheat flour will be denser and won’t rise as much as white flour. For your first few loaves, you'll have more success if you don't use it. Don’t use gluten-free flours.
- 9 grams Celtic Sea Salt (finely ground) – (1½ teaspoons) or Himalayan salt
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- You need to make sure your sourdough starter is bubbly and ready to go. If it has not been fed recently, take a few spoonfuls of sourdough starter from your fridge and give it that much flour and water and let it ferment for 6 – 8 hours. Here is more help for a bubbly sourdough starter. How to care for your sourdough starter
Making the dough
- After 30 minutes, gently knead the vegetables into the dough and knead for about a minute. Add a little flour if the dough feels too sticky, but it should be a little moist. Place the dough back in the bowl and cover with plastic wrap. Let it rise overnight for 8-10 hours (around 70°F) or until the dough has risen in the bowl and looks puffier.
Making and Baking the Bread