White Sonora Sourdough Bread
Best with: White Sonora Wheat
There’s something special about a sourdough loaf that comes from a friend’s kitchen, especially when that friend understands the rhythm and patience that good bread requires. This recipe comes to us from our friend (and Scheuerman family relative) Carleigh in Spokane, and it’s become a favorite for its simplicity, reliability, and beautiful results.
We especially love this method paired with our White Sonora flour. It creates a tender crumb and golden crust that feels both rustic and refined. Whether you’re new to sourdough or settling into a steady baking rhythm, this is the kind of everyday loaf that invites you to slow down, trust the process, and enjoy each step along the way.
Ingredients
For the starter (night before)
Active sourdough starter (retain desired amount after discard)
White Sonora flour
Filtered water
For the dough
100 g sourdough starter (½ cup)
350 g warm, filtered water (1 ½ cups)
500 g freshly milled White Sonora flour (about 4 cups)
10 g salt (1 ½ tsp)
For cooking (steaming)
3 ice cubes
Method
How to feed your starter:
Discard desired amount of starter
Feed starter with equal parts water and White Sonora flour
You can estimate this step, it does not need to be exact. Carleigh likes hers to be on the thicker side.
She also recommends doing this at night, and letting it rise overnight.
How to make a loaf:
Combine 100 grams of starter with 350 grams of warm filtered water. Mix.
Combine 10 grams of salt and 500 grams of White Sonora flour. Mix until a shaggy dough is formed. Cover with plastic wrap.
After 30 minutes do 1 set of stretch and folds. Wait 30 minutes and do one more set. Wait 30 min and do a set of
coil folds. Wait 30 minutes and do one more set of coil folds.
This process takes about 2 hours total and you will have done two stretch and folds and two coil folds.
Cover your dough and leave it on the counter until it has doubled in size.
This is bulk fermenting. This process takes about 4-6 hours depending on the temperature it is
in. If you would like to slow it down you can out it in the fridge.
After your dough has doubled in size you can shape it. Lay it on a floured surface, stretch it out and fold it into
thirds onto itself. Roll into a ball and shape, keeping the seam of the dough on the bottom. Once you have your
dough shaped, place upside down (seam facing up) into a floured banetton. Cover and place in fridge to cold proof.
Cold proof can be 8-72 hours, depending on when you want to bake your loaf.
When you are ready to bake, preheat your oven and dutch oven to 500°F.
Flip loaf out of banneton onto parchment paper.
Score bread.
Place in dutch oven on parchment paper, and place 3 ice cubes under paper.
Bake @ 500°F for 30 minutes. Lower temp to 450°F and bake for another 10 minutes.
Let cool for about 1-2 hours before cutting into.
Enjoy! 🍞🌾
