My First Ever Sourdough Loaf And I’ll Bring To Fiesta Friday #50
Just out of the oven
I must tell you I was very nervous about this loaf, but with Ginger’s expert advise and soothing reassurance by jove I did it. A beautiful crusty sourdough loaf. Now the original recipe used whole wheat flour, I got mine out of the fridge and the first thing I noticed was a little bit of a rancid smell, that got tossed so I had to improvise. I used bread flour, barley flour and wheat germ. I think the resulting loaf is wonderful and I hope that Ginger is proud of me.
The loaf is so good I decided to bring it to Fiesta Friday #50, a milestone really, 50 consecutive parties and Angie shows no sign of slowing down. Full speed ahead and we are only 2 weeks away from a full year of Fiesta Friday’s. Amazing isn’t it, so this week the party is hosted by the effervescent and ever present Angie@The Novice Gardener and our lovely co hosts are Selma @Selma’s Table and Sue @birgerbird. Enjoy the bread everyone and I am also bringing some hand churned butter from my CSA to slather on!!
In conclusion, this bread is INCREDIBLE, the crust is crisp, the inside is soft, it has complex flavor because it’s sourdough. This recipe is a keeper and well worth the effort. I am now more comfortable with levain and will be making this loaf on a regular rotation.
Dough after an overnight sit in the fridge beautiful dough
The recipe calls for 3 cups whole wheat bread flour, since I didn’t have whole wheat flour here is what I used: Next time I make this loaf I am going to weigh the flours and include that in my notes.
3 cups bread flour
1/2 cup barley flour
1/2 cup wheat germ
It’s a very soft dough, you have to work quickly when transferring to the hot pot. I didn’t really have to shape it since the dough is soft it kind of conformed to the shape of my pot nicely.
I did not get a photo of the dough in the pot, it’s hot, you have to work quickly, slashing the top, sprinkle with a little flour, get the lid back on and put back in the oven. Don’t be tempted to lift the lid while baking, leave it be it has to build up steam. I was so tempted to do that but held myself back. Was dying to see what the bread looked like.
crust is so crisp
Side Note: The levain I had left after making the bread dough was put in the fridge and will be fed today to make yet another loaf of delicious sour dough bread. I also want to make note that I am decreasing the amount of salt in the recipe to 2 1/2 tsp. Also, I used an oval 36cm, 4 Qt pot. Smaller would also work.
Big loaf
apuginthekitchen 
Wow! You did an incredible job – and what, exactly, is “Fiesta Friday”??
It’s like Sunday Supper, a virtual party we have every Friday hosted by Angie @The Novice Gardener, we all bring a dish and post it on her site. Lots of fun, you should do it when you can. Thank you.
Gorgeous!!! You did a great job – both crust and crumb look perfect to me! There’s nothing better than bread freshly baked, still warm from the oven.
Nothing better, thank you so much Susan. The bread is incredible.
Oh Yum Suzanne, that bread and lots of butta!!! Cheryl
Oh yes I had the end slice with a gob of butter. Delicious!!
Good minds do think alike! Have a good weekend Suzanne! Cheryl
:o)
Wow – I feel like a very proud grandmother now! 😉 The loaf is beautiful and I have to really commend you on your persistence, you did a great job! I think the first time is difficult because you feel like you don’t quite know what you’re supposed to be doing, the second time is so much easier! You made this a very special Fiesta Friday for me!
Thank you for putting up with my questions (way to many and I apologize) I am a bit OCD when it comes to baking and getting things right. It came out perfectly even though I didn’t use whole wheat flour. Ordered some so I have it now and will keep in the freezer next time. Your bread is amazing and I am so thrilled and happy to share with the FF#50 crew.
I think once you have a feel for how wet your dough needs to be you can experiment with any flour or ingredient. I like my bread simple, but dry-roasted seeds and oats are wonderful, too!
Yes I can’t wait to experiment, oat flour, spelt along with the regular flour. Honestly Ginger it is a brilliant recipe.
Suzanne – wow – I am blown away – this bread is beyond amazing – wow! This looks like the sourdough rolls I see at a local bakery near me – fabulous!
Happy Friday!!
Thank you, it’s the recipe honestly it’s terrific. The bread is so good I can’t even explain just how wonderful it is.
You nailed it Suzanne 😃 I was equally excited to see how your bread turns out. It looks so airy with a beautiful crust 👍🍞🍪
The bread is just fantastic, the crust is perfect, I never knew about baking bread in cast iron pots, now I know and am hooked. Thank you.
….. and there she is, your loaf and you :). I know you were a tad worried as to the final product, but it looks perfect, right color, right crust and most of all I’m sure delicious!
It is Loretta, yes I am a worry wart and a tad OCD when it comes to baking. Must say it’s a stellar loaf. Thank you so much.
*Gasp!* It’s gorgeous. Definitely the star of the fiesta! Hugs!
⭐ ⭐ ⭐ ⭐ ⭐
Thank you Teagan, you should have seen my face when i opened the pot I wish I had, LOL. Relief, surprise and excitement. It was like getting a gift. Thank you.
Lovely looking bread… 🙂
Thank you so much.
It looks amazing! There’s nothing better than fresh baked bread. Yum 🙂
Totally agree Natalie, thank you.
That looks amazing!!!!
Thanks so much Elaine!!
Looks gorgeous!!!
Thank you Sarah!!
I’ve never been a huge bread eater but I am simply in LOVE with sourdough bread. I don’t know what it is about this bread, but I go crazy every time I eat it lol. I gotta take your recipe.
Me too, love sour dough bread!! Highly recommend giving this a try, it’s a show stopper both in taste and appearance Thank you so much.
Huge Congratulations on your success.
xxx Huge Hugs xxx
Huge hugs to you David and thank you so much.
Congratulations, Suzanne! Looks very good and yummy! I have gained a new respect in bread making. 🙂
Thanks so much Fae, I actually had a lot of fun making it the process was a little scary just because it was unknown for me. I have made lots of bread before but never made levain or sourdough. It was great.
Beautiful loaf!
Thank you so much.
Sourdough is my absolute favorite. Looks amazing!
Thank you Sarah, I too love sourdough!!
This is just gorgeous Suzanne! Lool at the crust. I liked the mwdley of flours there. Just beautiful!
Thank you Sonal, was so pleased with how the bread came out.
It looked beautiful
OMG this is so beautiful. I love sourdough! Impressive. I’ve always been a little afraid of messing up the starter. SO awesome. Thanks for sharing. I cannot get over how perfect that looks.
Yes me too Amanda. if you go to Ginger’s site you will see my many many questions. This starter is easy and very forgiving. Thank you I am so happy that the bread came out well.
Looks so perfect ❤ Yum 🙂
Thank you so much Charanya!
Absolutely stunning. Good work! I know how hard it is to get that perfect crust at home.
Thanks Mary Frances, totally worth the effort.
For me there is nothing better than sourdough bread! My starter is always in the refrigerator, ready for a recipe 🙂
I am doing the same alway keeping a starter in the fridge. Thank you so much.
I’m always scared to make bread, so I’ve been inching in with rolls and biscuits. Your sourdough looks so perfect!
Thanks Pamela, this wasn’t hard a little labor intensive but so worth it. Thanks so much.
What a nice crust you have here. Looks wonderful! 🙂
Thanks so much Ronit!
We have been on the same journey at the pretty much the same time! How long did it take for your levain to get going? I love how your loaf turned out with the floury top – I dusted mine with fine semolina so it was a little crunchy. And yours is so full of air holes – brilliant loaf, Suzanne. It’s odd that it dough is so soft, isn’t it – I practically throw it in the screamingly hot pot! I did notice that you read my post but I’ve been too busy with FF to reply to comments today – you must try the sourdough pancakes – they are quite different and actually, I think that they would be great with smoked fish and a dollop of lemony cream fraiche for a very posh Sunday brunch…thanks for sharing this with the crowd and Happy Fiesta Friday to you!
The levain took 8 days with one feeding. Really pretty quick. I kept the leftover levain in the fridge, fed it, let it sit in my oven with the light on it puffed up again and I am making another loaf tomorrow to take to a friends house for dinner. Your loaf was simply stunning. I will try the pancakes and I think you are right it would go beautifully with smoked fish like salmon, sour cream, yum what a wonderful idea. Thank you Selma and thanks for co hosting.
Gosh, that ddn’t the long at all then. Great result. I take the lid off for the final 20 mins – that give it a deeper colour i think. Have a look at Celia’s sourdough recipes – she even makes bagels…
I thought that 8 days for the levain to mature was great and it really does do well in that time. I think the longer you leave it in the fridge the better it will be so my levain is not 2 weeks old, I will use a cup of it tomorrow for another loaf and store the rest in the fridge until I am ready to use some more. It really is a carefree recipe for levain I like it a lot. Thats a really great idea taking the lid off to get a deeper color, will do that tomorrow.
Looks amazing! Can almost smell it. And nice combo of flours to use. Okay, wheatgerm ain’t a flour as such. Still, love its flavour. If only I could get my hands on barley flour. Come to think of it, I haven’t baked bread in months. Anyway, well done!
It’s a wonderful bread. I do love making bread but I am so insecure about my capabilities. This one turned out just beautifully I am so happy, Thanks so much Johnny.
You had me at sourdough! This looks absolutely delicious. Can you tell I love bread?!1
Thank you I love sourdough also, yes I can tell you love bread. I do too!!
I’m so happy for you Suzanne – what a beautiful crust! It really does looks stunning… and perfect with a slather of cultured butter (something that I bought at the farmer’s market this morning – but now just need a slice or two of your bread to go with it!) 🙂 Hope you enjoyed the eating!
Yes with a generous slather of cultured butter, delicious. Thanks Margot wish we were neighbors I would bring you some.
What a beautiful loaf of bread and I am sure delicious!
Thank you so much it’s a fantastic loaf.
Finally, I’ve made it through the crowds to your post!!! Congratulations on your first loaf of sourdough, it looks really delicious and you got some nice holes going on there! Barley flour and wheat germ, now that’s interesting. I bet both would add some nice flavor. I’ll take a loaf to go, please, sorry everybody else!!!
You got it Sue, a loaf to go. LOL, thank you I was very nervous but am so pleased with how the bread turned out, Thank you and thanks for being such a great co host.
Haha, thanks Suzanne. Now, it’s 6 a.m. in Santa Monica and I need more sourdough toast!!!
Coming up, I’m an early bird too!!
oh boy! Glad it went so well for you. Thinking I would’ve eaten the whole thing in one sitting–how did you keep some to share? 😉 You’re totally on a roll, Suzanne.
Thanks Liz, I am on a low carb diet, I gave the loaf away. Had to taste so took the small end but trying desperately to stay away from carbs. Ugh… I was thrilled with how the bread came out.
Wow, Suzanne! I can’t believe this is your first loaf of sourdough! I looks so professional! You should be very proud of yourself! 😀
I am incredibly happy that it turned out so well, thanks to Ginger who was an amazing teacher. Thank you so much.
What a gorgeous loaf! I’ve always had terrible luck getting my sourdough to rise. Bravo!
Thanks Tux, I was scared but thank goodness it rose. Gingers levain is fantastic.
Looks delicious!
Thanks Emma!
I love sour dough and making bread! A successful sour dough still evades me. Yours looks beautiful! Happy 50th fiesta!
I was always afraid to try making sourdough for some reason maybe the levain but when I saw Gingers recipe I had a feeling it would be the one that works and it did. Thank you so much.
Will try this recipe. I love a good sourdough loaf! Thanks for sharing it with us! 🙂
Thanks Serena, am making another loaf tomorrow the dough is in the fridge until tomorrow morning. This time instead of barley I used oat flour. It’s so exciting making this bread and it’s really an easy recipe with great results.
You’ve convinced me that I need to do more bread baking! Love how crusty the top is. Nothing beats homemade bread.
Enjoy your weekend Suzanne!
Thanks Christin, you too, it’s such an easy recipe another loaf is rising the fridge right now. Hope you have a great weekend also!
This bread looks ah-maz-ing! I’ve yet to try baking bread myself, but I would definitely loooove to give this a try 🙂 I’m glad you didn’t give up. Nice work!
Thank you so much, it is a fantastic recipe. Ginger knows a thing or two about bread.
Congratulation Suzanne, you have your beautiful sourdough. It looks so gooood! I am so nervous to make sourdough. It can’t be guarantee success everytime, that’s put me off! But now, you drive me to have another try. Wish me good luck, pls! 🙂
Me too Mochi, I was very nervous especially about the starter/Levain. It worked so well I am so happy. Thank you so much.
Suzanne! What a GORGEOUS loaf of bread! Bravo!
Thanks Em was so pleased with how it turned out.
Wow, that looks brilliant! The crust looks just perfect!
Thank you so much.
Wow looks delicious.. Perfectly baked
Thank you I am so thankful it turned out.
Hard to believe this was a first. No room for improvement – just a perfect loaf.
Thank you so much Hilda, I feel I can always improve, what a nice thing to say.
I love this! Thanks or sharing, and I can’t wait to give it a try. Sourdough with some real, sharp cheddar makes our favorite grilled cheese sandwiches!
It does make an awesome grilled cheese sandwich, thanks for reminding me. That will be on the agenda this week. Thank you!
I love sourdough bread, and this loaf looks so good! I’ve never tried to make it myself, but I need to sometime! 🙂
It’s really pretty simple Nancy, you really should give this recipe a try. The levain is brilliant. Thank you so much.
Looks amazing !
Thank you so much.
The bread looks gorgeous! I love the flavours in a sour dough, but never tried making them before. Time to try it out!
Thank Jasline this recipe is a keeper.
Perfect Suzanne!! and you’re right that ball of rising dough IS beautiful! If I have a favorite food, it’s got to be good bread and sweet butter (is that too boring? This looks super!
Not boring at all it’s one of life’s greatest pleasures IMHO, thanks so much Rhonda.
Wow that bread looks perfect Suzanne. … just love that cracked crust and just looks amazing….
Thanks Chitra, it’s wonderful bread.
Sourdough looks stunning
Thank you so much.
This is absolutely gorgeous! I would love to bake one soon! 😊
Thanks Sonal it’s a wonderful recipe.
An amazing bread, Suzanne and the crust is perfect. Happy Fiesta Friday!
Thank you so much Linda.
Your sourdough is absolutely incredible! I can’t believe this my friend 😀
Cheers
Choc Chip Uru
I couldn’t believe it either, was so happy thanks Uru,
Yum I love sourdough bread. It has such a “meaty taste and texture”. It also does not raise blood sugar levels as much as other breads. Not sure if it has less carbs or if the ingredients react somehow but it is a good bread for diabetics.
I didn’t know that, wow, I think thats wonderful and will give some to my friend who is diabetic. I imagine using the whole grains is also good for those with diabetes. Thanks Cindy thats so good to know.
This bread looks like complete perfection Suzanne! I love the crusty exterior and how soft it looks on the inside. I love the cut slice….looks straight out of a bakery, for real!!
Thanks Brandi, I am in the process of making my third loaf now from the original levain that has been fed. The recipe for the levain is the best as is the bread recipe. Thank you so much Brandi.
I do love to bake my own bread, and that is a stunning loaf. Quite an accomplishment to achieve that beautiful crunchy exterior!
Thank you so much, I am thrilled with how it came out.
Fantastic post, and I know that bit of trepidation that can creep in when making something! And then – when it’s done – relief! And a bit of wondering what all that angst was about…to tell ya the truth, all though I’ve made tons of pies over the years, I get a bit nervous whenever I make one now, because it seems the only time I do is for Thanksgiving! Silly, huh.
Obviously, no worries here in how this turned out. Wish I had a slice! 🙂
Thank you, I am always nervous whenever I cook anything but scrambled eggs, or something that simple. It was such a relief when I lifted the lid and saw that beautiful loaf. It tastes great too!! Thank you so much and I wish I could give you a slice.
Me, too! Funny thing is, I hardly ever “goof up” something new – it’s when I toss together recipes I know well, willy nilly, and over confident that I realize I’ve done something wrong…:)
:o)
Congratulations on a beautiful loaf of bread! The crust is absolutely perfect. I must try this!! ❤
Oh do give it a try, it’s the best bread really it is. Thank you so much, it’s also so simple to make and really a fool proof levain recipe, honestly I am terrible at keeping starters alive and this one is the best.
I’m in awe, Suzanne! This bread is absolute perfection…was this your first attempt (using your levian)? I really, really really need to get going on my own levian… though I fear I’d make a loaf a day! 😉
Yes that was the first attempt and look at the results. The levain is great, I made another loaf on Sunday morning, and just fed the levain today and am making another loaf on Wed morning. I tell you it’s the best recipe, the levain is so easy to maintain. It just keeps going. You only use a cup of levain in the bread dough, put the rest in the fridge and when you want to make another loaf you feed it and let it sit for 12 hours and then you are then ready to make more bread. It’s fool proof and coming from me who has killed starter in the past it’s saying a lot.
Oh one thing I did that was a little different than the recipe is that when I make the dough I always add 1/8 tsp yeast along with the levain. It’s so little it really doesn’t make a difference probably but for me it’s a security blanket.
Thanks for sharing your tip… after making flat bagels yesterday I’m a little skittish! LOL
I”ve made flat bagels know the feeling.
Whew… happy to hear I’m not alone. 😉
I’ve made flat bread that wasn’t supposed to be flat too!
Looks amazing.
Thanks so much Olga!
What a gorgeous bread! It looks so professional! You make it look so easy. Wow, it looks delicious 🙂
It is easy and aside from the 8 day levain process it’s fairly quick once you actually have a working levain. Thanks Petra.
Well done, your bread looks so good. I love sourdough but I take the lazy route and buy it. 😉
Thanks I usually do that also but now that I have a living and thriving levain it’s so easy to throw a loaf in the oven. Takes almost no time to make, the dough rises in the fridge overnight and is baked off the next day, nice for a weekend. But when you can get great bread from outside with out the fuss, I’m all for it. Thank you and hope you are well!
This bread looks sooooo good. I want to slather hummus all over it. 🙂
Oh thank you I would love it with some hummus,
ciao! i can smell it 🙂
thebestdressup
Thank you so much.
Wow! Considering it’s your first ever it’s extremely impressive! Lucky Fiesta Friday …
Thank you, I thought it was probably just luck on my part but made a second loaf with the same outcome, it’s a great recipe.
Beautiful looking bread Suzanne, the texture looks perfect. Never heard of levain before sounds like that is the way to go.
Thank you Cheri, the levain is amazing, I wish I could understand the science exactly but it works like a charm and it keeps working. I am still using the levain I made a few weeks ago.
I’ll give anything to have a slice of that gorgeous bread! Anything! I’ve tried sourdough starter twice now, both time I thought the bread was too dense. I need to follow Ginger’s recipe closely. Hopefully, third time’s the charm 🙂
I would give anything to bring you a loaf. Thank you, highly recommend the recipe. It’s a keeper.
Bread is such a tricky thing for me. Sometimes good, sometimes a mess. Will have to try the pot method!
It really can be so tricky, I have never baked bread using levain before, was a bit scared of the outcome but this recipe and the recipe for the levain is perfect. Honestly, I have consistently good results and I’ve made 4 loaves from the same levain.
WOW!! Congratulations, this is a mighty feat! Such a beautiful loaf of bread, Suzanne!
Thank you, I love making it the recipe for both starter and bread is so easy and the results are awesome.