Ballerina Farm Sourdough: A Journey Of Flavor

Embrace the magic of fermentation and bake like a pro with Ballerina Farm sourdough recipe! This guide, complete with easy-to-follow instructions, expert tips, and insightful FAQs, empowers you to craft delicious, artisan-style sourdough bread in your own kitchen. Whether you’re a seasoned baker or a curious beginner, this recipe offers the perfect foundation to embark on your sourdough journey.

Ballerina Farm, nestled amidst the Utah mountains, is a haven for handcrafted sourdough bread. Their journey began with a simple desire to create wholesome, delicious food using traditional methods. Their sourdough starter, lovingly named “Willa,” forms the heart of their bread, offering a unique tang and depth of flavor.

The Recipe: Unveiling the Secrets of Sourdough

Ingredients:

• 250g active sourdough starter (Ballerina Farm starter available for purchase, or use your own!)
• 735g + 50g water (filtered or spring water preferred)
• 1000g unbleached all-purpose flour
• 24g sea salt

Instructions:

• Feed your starter: 4-6 hours before starting, feed your starter with equal parts flour and water.
• Mix the dough: In a large bowl, combine starter with 735g water. Mix until “milky.”
• Incorporate the flour: Gradually add the flour, mixing until a shaggy dough forms.
• Rest and bulk fermentation: Cover the bowl and let it rest for 90-120 minutes. Perform stretch and folds every 30 minutes for 3-4 rounds.
• Salt and knead: Add salt and remaining 50g water. Knead for 5-10 minutes until smooth and elastic.
• Bulk fermentation continued: Cover and let rise at room temperature until doubled in size (6-8 hours), or refrigerate overnight for a slower rise (8-10 hours).
• Shaping the loaves: Gently deflate the dough. Divide it in half and shape into round boules on a lightly floured surface.
• Second rise: Place each boule in a floured banneton or bowl. Cover and let rise for 2-3 hours until almost doubled.
• Preheat and score: Preheat oven to 450°F (230°C) with a Dutch oven inside. Score the top of each loaf with a sharp knife.
• Bake: Carefully transfer the loaves to the preheated Dutch oven. Bake for 20 minutes with the lid on, then remove the lid and bake for another 25-30 minutes until golden brown and crusty.
• Cool and enjoy!: Let the bread cool completely on a wire rack before slicing and savoring its deliciousness!

Expert Tips For Ballerina Farm Sourdough Recipe:

• Starter care is key: Maintain a healthy starter by regularly feeding it with flour and water.
• Patience is a virtue: Sourdough requires time for fermentation. Don’t rush the process!
• Embrace the variations: Each loaf will have its unique character, adding to the charm of sourdough.
• Experiment with flours: Explore different flours like whole wheat or rye for added flavor and texture.
• Don’t be afraid to adjust: Adapt the recipe to your climate and preferences.

FAQs

Q: What if I don’t have a Dutch oven?

A: You can bake the bread on a baking sheet with a pan of water placed below for steam.

Q: My dough seems too wet/dry. What do I do?

A: Adjust the flour by adding a tablespoon at a time if too wet, or sprinkling water on your hands if too dry.

Q: How long will the bread stay fresh?

A: Store the bread in a breathable container at room temperature for 2-3 days.

Q: Can I freeze my sourdough?

A: Yes! Wrap tightly and freeze for up to 3 months.

Q: What can I do with leftover sourdough?

A: Use it for croutons, pancakes, pizza crust, or even sourdough.