Vermont Sourdough Recipe
Crusty, chewy sourdough bread with a touch of rye for added flavor.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Stand mixer
- Dutch oven
- Cloche
- Bowl scraper
- Brotform
- Kitchen scale
- Instant-read thermometer
- Cooling rack
- Mixing bowl
- Spatula
- Baking sheet
- Parchment paper
- Kitchen towel
- Plastic wrap
- Chef's knife
- Oven
Ingredients
- 1 cup plus 2 tablespoons (135g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (170g) water, cool
- 1 tablespoon (14g) ripe sourdough starter
- all of the starter, from above
- 5 1/2 cups (660g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup plus 2 tablespoons (93g) King Arthur Rye Flour Blend
- scant 2 cups (440g) water
- 1 tablespoon (18g) table salt
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