Sourdough

A simple artisan loaf with a crisp crust and tender crumb, designed for everyday baking. Shape it into a rustic boule, bake it in a loaf pan, or use a quick sourdough-style slurry for added depth and character.

FORAGE BAKER'S NOTES

Flour Matters. Gluten-free flour blends—and even traditional wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale whenever possible.

If measuring by volume, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This yields approximately 125g per cup. Packing the cup can result in excess flour and a denser loaf, while spooning may under-measure.

LOAF NOTES

This loaf may be made as a simple everyday bread without yeast, or with the optional quick sourdough-style slurry described below.

Adding yeast creates a darker crust and a more traditional yeasted flavor.

You may also experiment with your own sourdough starter using Artisan Bread Flour and your preferred method.

Do not underbake. If the crust begins browning too quickly, tent loosely with parchment paper and continue baking until fully set. Removing the loaf too early may cause it to sink during cooling.

• Store in a plastic bag for a softer crust.
• Store in a paper bag for a drier crust.
• To restore crispness, bake at 400°F for 8–10 minutes.

INGREDIENTS

• Makes one loaf
• 1½ cups (187g) Artisan Bread Flour, divided
• 1 small carton liquid egg whites (454–460g), divided
• 2–3 teaspoons (10–15g) cream of tartar
• 1 teaspoon yeast (optional)

INSTRUCTIONS

1. First, bring the egg whites to room temperature by placing the carton in a bowl of warm water.
2. Measure the Artisan Bread Flour into a large mixing bowl.
3. If not using yeast, skip directly to Step 4.

OPTIONAL YEAST SLURRY

• Remove 3–4 tablespoons of Artisan Bread Flour from the bowl and place it in a separate bowl.
• Add the yeast and ½ cup (120g) of the egg whites.
• Whisk to combine, cover, and allow to rest in a warm place (80–90°F) for approximately 30 minutes.

MAKE THE DOUGH

1. Preheat oven to 350°F (325°F convection). Line or lightly spray a sheet pan.
2. Whisk the cream of tartar into the remaining Artisan Bread Flour.
3. Add the remaining egg whites and the yeast slurry, if using.
4. Hold the bowl steady and use your fingers like a whisk to combine the wet and dry ingredients.
5. Mix thoroughly for 1–2 minutes until a loose, sticky dough forms.
6. Transfer the dough to a lined basket or small bowl.
7. Allow it to rest for 10–20 minutes.
8. Invert the bowl onto the prepared sheet pan.
9. For a rustic finish, lightly dust with tapioca starch and score an X across the top.
10. Bake for 45–55 minutes, until deeply golden and fully set.
11. If browning too quickly, tent loosely with parchment paper.

FROM THE FORAGE KITCHEN

Made with Artisan Bread Flour—crafted to organic standards and designed for balanced structure and everyday heritage baking.