Okay, folks, let’s talk about baking! Specifically, let’s dive into that “easy tiger” sourdough. I’ve been messing around with sourdough for a while now, and this one’s become a real go-to. It’s simple, it’s tasty, and it doesn’t make you want to pull your hair out. Here’s my whole process, start to finish:
Getting Started: The Ingredients
First things first, you gotta gather your ingredients. Now, there are a million sourdough recipes out there, some with all sorts of fancy stuff, but this one is all about keeping it simple. Here’s what I grabbed:
- Active Sourdough Starter: I Use this starter, about 100 grams. Don’t have a starter? Ask other friend.
- Flour: About 500 grams. I used about 400 grams of strong bread flour and 100 grams of whole wheat, just to give it a little extra somethin’-somethin’.
- Water: 375 grams, give or take. I use it filtered, room temperature.
- Salt: About 10 grams. You can put ordinary table salt .
Mixing It Up
Once I had everything in my big mixing bowl.
First add starter and water, mix it.
I dumped in the flour and salt on top. I used my hands, mixing and squeezing everything.
I kept mixing and squishing until it all came together into a shaggy dough. It wasn’t pretty, but it was all combined. I covered the bowl with a damp towel and let it sit for about 30 minutes.
