Chef Mia

Sourdough Bread for Beginners

If you have an active sourdough starter than you can make this easy sourdough bread for beginners! #sourdoughbread https://farmhouseharvest.net/no-kneed-sourdough-bread-recipe/

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Easy Sourdough bread recipe: High starter method

  • Author: Chef Mia
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Description

This recipe is designed to be forgiving and ensures your first loaf is a success by using a generous amount of starter to accelerate the rise. (with video)

Ingredients

Scale
  • 2 cups Active Sourdough Starter (400 grams) active and bubbly, made from equal parts flour and water
  • 3 cups Sifted All-Purpose Flour (360 grams)
  • 1 cup Warm Water (240 grams)
  • 1.5 teaspoons Salt (≈9 grams)

Instructions

  1. In a large mixing bowl (not metal) add 2 cups (400 grams) 100% hydration active sourdough starter. (For active starter, feed it and keep it OUT of the fridge for at least 4 hours, or overnight.)
  2. Add 1 cup warm water and whisk till well combined with the starter.
  3. Add: 3 cups sifted flour. (Sift or fluff your flour before measuring so it isn’t too compact in the measuring cup.) And 1.5 teaspoons salt. (I love to use Himalayan Pink Salt)
  4. Use a large spoon to mix ingredients together. It will be wet, biscuit-like dough.
  5. Cover this shaggy dough with a clean damp kitchen towel, and let the dough rest in a warm place for 2 hours. (Or in a warm oven (about 80 degrees) for about 1 hour)
  6. First stretch and fold: After 2 hours of rising on your counter, uncover the dough, with wet hands pick up one side of the dough and fold it in half, over on top of the other side of the dough. Turn the bowl 90 degrees. Repeat 4-6 times by stretching and folding over all four sides of the dough, then rotating the bowl and repeating the stretch and folds on all sides. (The dough does not stick to wet hands as badly as dry hands.)Rise: Cover with a clean towel (or plastic wrap), and let the dough rise (about 45 minutes depending on the temperature of your kitchen) or till doubled again.
  7. Second stretch & fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Rotate bowl 90 degrees. Repeat 4-6 times by stretching and folding over all four sides of the dough. The dough is becoming more bread-like now!Rise: Cover with a clean towel, and let rise till doubled again.
  8. 3rd stretch and fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Rotate the dough 90 degrees. Repeat 4-6 times by stretching and folding over all four sides of the dough. The dough is even more smooth and bread-like now!Rise: Cover with a clean towel, and let rise till doubled again.
  9. 4th stretch and fold: Uncover the dough, wet your hands, then pick up one side of the dough and fold it in half, over on top of the other side of the dough. Turn the dough 90 degrees. Repeat stretch and folds 4-6 times by stretching and folding over all four sides of the dough, rotating the dough and doing it on all 4 sides each time. The dough is fluffy and bread-like now!
  10. After 4th stretch and fold, SHAPE YOUR DOUGH INTO A ROUND LOAF.
  11. Dust a towel, or proofing basket, generously with flour. And place shaped sourdough bread dough ball in it.
  12. Dust top of dough ball with flour, and cover the top with a clean towel.
  13. Refrigerate: Place the sourdough bread bowl into the refrigerator to chill and rise for 4 – 8 hours.
  14. Preheat Oven to 400 degrees F. and place your dutch oven into the oven to preheat too.
  15. Parchment paper: Cut a 2-foot section of parchment and place it on your counter.
  16. Gently turn out your chilled sourdough ball onto the parchment paper.
  17. Score: USE A VERY SHARP KNIFE OR RAZOR to SCORE A DESIGN INTO THE TOP OF YOUR DOUGH.
  18. Remove the hot dutch oven from your preheated oven.
  19. Place dough into the dutch oven: Lift the raw sourdough loaf into the dutch oven by the ends of the parchment paper. (It’s ok for parchment paper to hang over the sides of the dutch oven.) And put the lid on your dutch oven.
  20. Bake: Use hot pads or towels to put the hot dutch oven back into the preheated oven at 400 degrees. Bake covered for 25 minutes.
  21. Remove the dutch oven lid.
  22. Bake for 25 more minutes!
  23. Let cool and enjoy!
  24. Ask me any questions you have in the comments. And don't forget to rate this recipe card and let me know what you think!

Notes

Prep your sourdough starter for this recipe
This recipe requires 2 cups (400 grams) of active, peak-rise starter. A kitchen scale is highly recommended for this step to ensure accuracy, especially since volume measurements for starter can vary wildly.
The night before you bake, you need to feed your existing starter using a 1:1:1 ratio by weight to hit the 400 gram target. To easily get the required amount, you need to feed:
This feed yields about 405 grams total. Let it rise until doubled and bubbly (peak activity), then measure out the 2 cups (400 grams) for your recipe.

Nutrition

  • Calories: 152kcal
  • Sugar: 0.1g
  • Protein: 4g

Sourdough Cheese Bread From Scratch

This sourdough cheese bread is a soft, tangy sourdough bread twisted with cheese and baked until golden and melty. This recipe makes an already incredible bread the perfect side for dinner, an appetizer, or a spruced up sandwich.

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Sourdough Cheese Bread

  • Author: Chef Mia
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Description

A soft, tangy sourdough bread twisted with cheese and baked until golden and melty.

Ingredients

Scale
  • 1 cup milk, can substitute with water 244 g
  • 1/2 cup active sourdough starter, 113 g
  • 1 large egg
  • 1 tablespoon sugar, 12 g
  • 1 teaspoon salt, 5 g
  • 1 teaspoon garlic powder, 3 g
  • 3 cups flour, 420 g
  • 4 tablespoons butter, 56 g
  • 2 cups shredded cheddar cheese
  • Optional: egg yolk for egg wash and a bit of flaky salt

Instructions

  1. Feed sourdough starter 4- 12 hours. The starter should be active and bubbly before making the dough. Take out butter and place it at room temperature.
  2. In a stand mixer, add milk, sourdough starter, egg, sugar, salt, and garlic powder. Turn on low and add in flour one cup at a time. Once the flour is added, turn the stand mixer to medium.
  3. Add in chunks of softened butter and mix until smooth and glossy. You want it to pull away from the sides of the mixing bowl and be smooth and elastic about 10 minutes. It should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
  4. Place dough in a greased bowl with a lid (or plastic wrap) and allow to rise for 8-12 hours at room temperature.
  5. Optional step: Cant bake right away? You can also stick the dough in the fridge (covered) for a few hours before proceeding to the next step.
  6. Roll the dough out into a rectangle on a clean work surface. Dust with flour, if needed.
  7. Sprinkle cheese evenly over the dough and roll VERY tightly so the cheese doesnt fall out (if the dough is too warm, it will also be difficult to shape).
  8. Cut in half lengthwise, leaving about 1-2 inches uncut at the top.
  9. Twist the dough together and pinch the ends.
  10. Transfer to a parchment lined or a greased loaf pan.
  11. Cover with a towel and allow to rise in a warm spot for 2-4 hours at room temperature, or until doubled. In the summer when it is warmer, it may only take one hour. Just keep an eye on it.
  12. Preheat the oven to 350.
  13. Optional step: Brush with egg wash and sprinkle with flakey sea salt. This gives it an amazing crust.
  14. Bake for 45 minutes. The top should be golden.
  15. Allow to cool. Slice and serve.

Notes

Notes The sourdough starter needs to be super active and bubbly to make this recipe. Make sure the butter is super soft and cube it up so it blends right into the dough. Dont over ferment the dough. It will turn into a sloppy disaster that wont rise well. If it starts to rise too much and you dont have time to bake it, you can place it in the fridge. This slows down the fermentation process. The dough needs to be rolled really tightly so the cheese doesnt fall out. Also, if the dough is too warm it may be difficult to roll. If that is the case, I suggest popping in the fridge for 30 minutes to an hour to cool it down enough to roll.

Nutrition

  • Calories: 256kcal
  • Sugar: 2g
  • Protein: 9g

How to make Sourdough Bread for Beginners

Beginners Sourdough Bread Recipe is an easy, no knead recipe made with sourdough starter, no yeast necessary. This homemade bread is made with bread flour but a small amount whole wheat can be used if desired. All of our recipes are tested with King Arthur flour for consistent results. We give you step by step instructions, a sample baking schedule and a video to make it as easy as possible!

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Beginner Sourdough Bread

  • Author: Chef Mia
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Description

A simple sourdough bread recipe that can be made with minimal effort. The perfect recipe for home bakers that want a healthy loaf of bread to serve with dinner or for beginner sourdough bakers looking to get their hands into bread baking.

Ingredients

Scale
  • 2 teaspoons (10 g) sourdough starter
  • 3 tablespoons (25 g) all-purpose flour
  • 5 teaspoons (25 g) water

Instructions

  1. 12 hours before you plan to mix the dough, add the ingredients to make ¼ cup (50 g) of active sourdough starter to a clean jar. Stir until combined, loosely cover the jar and let the starter rise at room temperature. (The ingredients will create a total of 60 g active starter but some of it will stick to the sides of the jar during the transfer, so we are making a little more than needed.) The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.
  2. Mix the dough: Transfer 50 g of the active starter and 350 g water into a large mixing bowl. Stir to distribute the starter evenly. Add 500 g bread flour and 10 g sea salt to the bowl and use a stiff spatula or your hands to work the ingredients together until it forms a shaggy mass and there are no dry bits of flour left in the bowl. Cover the bowl and let the dough rest for one hour at room temperature.
  3. Stretch and Fold: Wet your hand with a little water to prevent sticking. Pick up the dough on one side and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. The dough should form into a tight ball. Cover the bowl and let the dough rest for 30 minutes. Repeat the stretch and fold process one more time to help build volume in the final loaf.
  4. Bulk Fermentation: Cover the bowl and let the dough rise for 7-10 hours on your kitchen counter. The dough will have risen by about 50-75%, not doubled, when it is ready to shape. (If the dough has doubled in size and/or is hard to shape, it may be over-proofed. Reduce the rising time on your next bake.)
  5. Shape and Second Rise: Turn the dough out onto a lightly floured surface. Shape the dough into a ball by pulling 4 sides of the dough into the middle of itself. Turn the dough over so that it is seam-side down. Use your hands to gently cup the dough, pulling and twisting towards yourself until it forms a tight skin on the outside. Center the dough onto a piece of parchment paper, seam-side down. Use the parchment paper like a sling to lift the dough up and transfer it into a medium-sized bowl. Cover the bowl with a tea towel and let the dough rest at room temperature for 1-2 hours. Use your thumb to make an indentation in the dough about a ½ inch deep. If the indentation quickly springs back all the way, or almost all the way, it's under-proofed and still needs more time to rise.
  6. Score and Bake: 30 minutes before you're ready to bake, preheat the oven, with the dutch oven inside, to 450°F (232°C). Using long silicone gloves, carefully remove the hot dutch oven and take the lid off. Score the top of the dough with a razor or a sharp knife. Once again, use the parchment paper as a sling to lift the dough up and transfer it into the dutch oven. Place the lid on the dutch oven, return it to the oven and bake for 20 minutes. Remove the lid and bake an additional 25-30 minutes or until crust is golden brown. (The internal temperature of the bread should be around 205-210°F (96-99°C) using a digital food thermometer.)
  7. Cool: Transfer the baked bread to a cooling rack for 1-2 hours before slicing. The bread will continue to cook inside during this time. If you slice into it too soon, it will result in a gummy loaf.
  8. Store: Keep the bread at room temperature, in a bread bag, wrapped in a kitchen towel or beeswax wrap. You can also store the bread, cut-side down, on a cutting board with a cake-stand top covering the bread. Do not refrigerate. Freeze full loaves or individual slices wrapped tightly in plastic wrap and inserted into a freezer-safe container for up to 3 months.
  9. Serve: Nothing beats the taste of warm sourdough bread slathered with homemade butter, unless it's homemade Nutella or strawberry jam!

Notes

NOTES This recipe was tested in a 68°F (20°C) kitchen. If your kitchen is colder, rising times will take longer and if it’s warmer, less time. If using all-purpose flour reduce water to 325g. Add more if necessary during first set of stretch and folds. This bread can be baked in a lightly greased 9″ x 5″ loaf pan. After the first rise, shape the dough, place it seam-side down into the loaf pan and allow it to rise. Bake the loaf in a 375°F (190°C) oven for 45 minutes or until the internal temperature is 190°F (88°C).

Nutrition

  • Calories: 154kcal
  • Sugar: 1g
  • Protein: 5g

Teriyaki Salmon Bowls | 25g Protein in 30 Minutes

Ready for a delicious dinner that won’t keep you in the kitchen for long? These teriyaki salmon bowls are packed with flavor and a hefty dose of protein, making them a satisfying choice for any weeknight. Enjoy tender salmon, fluffy rice, and crisp veggies—all in under 30 minutes! Perfect for busy nights or lunchboxes. 🌟

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High Protein Low Calorie Teriyaki Salmon Bowls

  • Author: Chef Mia
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Description

Bold, fresh, and satisfying teriyaki salmon bowls with homemade lighter teriyaki glaze, fluffy rice, and crisp veggies. High protein, lower calorie, and meal prep friendly.

Ingredients

Scale
  • 4 salmon fillets, skin-on 4 to 6 oz each
  • 1/3 cup low-sodium soy sauce or tamari
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1.5 tbsp honey or maple syrup, adjust to taste
  • 1 tsp toasted sesame oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, grated or 1/4 tsp ground ginger
  • 2 tsp cornstarch mixed with 2 tsp cold water
  • 2 cups cooked jasmine or brown rice or cauliflower rice for low-carb
  • 2 cups broccoli florets steamed or sauteed
  • 1 cup cucumber, sliced
  • 1/2 cup shredded carrots
  • 1/2 cup shelled edamame
  • 2 green onions, sliced
  • 1 tbsp sesame seeds
  • 1 lime, cut into wedges optional for serving
  • red pepper flakes or sriracha optional for heat

Instructions

  1. Cook rice according to package directions. While rice cooks, steam or saute broccoli florets until just tender and bright green, about 4 to 5 minutes. Slice cucumbers, shred carrots, and chop green onions. Set all components aside.
  2. In a small saucepan over medium heat, whisk together soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Bring to a gentle simmer. Mix cornstarch with cold water in a small bowl until smooth, then whisk into the saucepan. Simmer 1 to 2 minutes, stirring constantly, until the sauce is glossy and coats the back of a spoon. Remove from heat.
  3. Pat salmon fillets completely dry with paper towels. Season lightly with salt and pepper. Brush a thin layer of teriyaki sauce over the tops of the fillets.
  4. To bake: place salmon on a lined baking sheet and cook at 400 degrees F (205 degrees C) for 10 to 12 minutes until just opaque and flaky. To air fry: cook at 390 degrees F (200 degrees C) for 7 to 9 minutes. Pull salmon as soon as it flakes easily with a fork. Immediately brush with a second coat of teriyaki sauce for a glossy finish.
  5. Add 1/2 cup cooked rice to each bowl. Arrange broccoli, cucumber, carrots, and edamame around the bowl. Place one glazed salmon fillet on top, whole or flaked. Drizzle with reserved teriyaki sauce, then top with sesame seeds, green onions, a squeeze of lime, and red pepper flakes if desired. Serve immediately.

Notes

Store components separately in airtight containers for up to 3 days. Reheat salmon at 50% microwave power for 45 to 60 seconds with a drizzle of teriyaki sauce. Teriyaki sauce keeps refrigerated for up to 1 week. For low-carb, use cauliflower rice. For gluten-free, use tamari or coconut aminos.

BBQ Chicken Flatbreads | Quick Family Dinner in 25 Minutes

Get ready for a delicious dinner with these BBQ chicken flatbreads! Perfect for busy weeknights, they pack a protein punch and are quick to make. Customize them with your favorite toppings and enjoy a meal that everyone will love. Perfect for family fun or a cozy night in!

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High-Protein BBQ Chicken Flatbreads

  • Author: Chef Mia
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Description

Crispy BBQ chicken flatbreads loaded with shredded chicken, mozzarella, and cheddar cheese. Ready in under 25 minutes with about 30 grams of protein per serving.

Ingredients

Scale
  • 4 pre-cooked flatbreads naan, pita, or pre-made pizza crusts
  • 1.5 cups shredded cooked chicken breast rotisserie chicken recommended
  • 0.5 cup BBQ sauce your favorite brand
  • 1 cup shredded mozzarella cheese low-moisture whole milk recommended
  • 0.5 cup shredded cheddar cheese sharp cheddar preferred
  • 0.25 red onion thinly sliced
  • 2 tbsp fresh cilantro chopped, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Place flatbreads directly on a baking sheet with space between each one. If frozen, let them thaw for a few minutes first.
  2. In a medium bowl, combine the shredded chicken breast with the BBQ sauce. Stir until every piece of chicken is well coated and glossy.
  3. Spread an even layer of the BBQ chicken mixture over each flatbread, leaving about a half-inch border around the edges. Do not overload or the crust will become soggy.
  4. Sprinkle the shredded mozzarella and cheddar cheeses generously over the chicken layer. Scatter the thinly sliced red onion evenly across the top.
  5. Bake for 12 to 15 minutes until the cheese is fully melted and bubbly with light golden edges and the crust is firm and crispy.
  6. Remove from the oven and immediately sprinkle with fresh chopped cilantro. Let rest for 1 to 2 minutes before slicing into wedges and serving hot.

Notes

Use rotisserie chicken for best flavor and convenience. Do not overload toppings to keep the crust crispy. Reheat leftovers in a toaster oven at 375°F for 5 to 7 minutes. BBQ chicken mixture can be prepped up to 2 days in advance.

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