Master King Arthur Sourdough Recipe

Sourdough bread, with its tangy flavor and chewy crust, has captured the hearts of home bakers everywhere. The King Arthur sourdough recipe stands out for its reliability, clear instructions, and exceptional results. Whether you’re a seasoned baker or a beginner, this guide will walk you through crafting a perfect loaf using King Arthur’s trusted methods and ingredients. We’ll cover everything from the essentials of the sourdough starter to troubleshooting common issues, all while incorporating tips to ensure your bread is bakery-worthy.

What Is in King Arthur Sourdough Starter?

A sourdough starter is the heart of any great loaf, and King Arthur’s version is no exception. So, what is in King Arthur sourdough starter? At its core, it’s a simple mixture of flour and water that captures wild yeast and beneficial bacteria from the environment. King Arthur recommends using their high-quality unbleached bread flour for the best results, as it provides the protein and structure needed for robust fermentation.

• Flour: King Arthur’s bread flour (12.7% protein) is ideal for feeding the starter, though all-purpose flour can work in a pinch.
• Water: Use filtered or dechlorinated water to avoid inhibiting yeast activity.
• Wild Yeast and Bacteria: These naturally occurring microorganisms give the starter its tangy flavor and leavening power.

To create a starter, combine equal parts flour and water (by weight, e.g., 100g each) and let it sit at room temperature for 24 hours. Over the next 5-7 days, feed it daily by discarding half and adding fresh flour and water. King Arthur’s detailed guide ensures your starter is bubbly and ready to bake within a week.

How to Make King Arthur Sourdough Bread

Ready to bake? Here’s a step-by-step guide on how to make King Arthur sourdough bread, adapted from their classic recipe. This method yields a crusty, flavorful loaf with a tender crumb.

Ingredients

• Main Ingredients:
  • 500g King Arthur Unbleached Bread Flour (or all-purpose flour, see below)
  • 360g lukewarm water
  • 100g active sourdough starter (fed 8-12 hours prior)
  • 10g salt

Step-by-Step Instructions

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1. Mix the dough: In a large bowl, combine water and starter, stirring until dissolved. Add flour and mix until no dry patches remain. Let rest for 30 minutes (autolyse).
2. Add salt: Sprinkle salt over the dough and knead gently to incorporate. The dough will be sticky but smooth.
3. Bulk fermentation: Cover and let the dough rise at room temperature for 8-12 hours, performing 3-4 stretch-and-folds every 30 minutes during the first 2 hours.
4. Shape the loaf: Turn the dough onto a lightly floured surface. Shape into a round or oval, creating surface tension. Place seam-side up in a floured banneton or bowl.
5. Proof the dough: Cover and proof for 2-4 hours at room temperature or 12-24 hours in the refrigerator (see how long to proof King Arthur sourdough below).
6. Preheat and score: Preheat your oven to 450°F with a Dutch oven inside for 45 minutes. Transfer the dough to parchment, score the top with a sharp blade, and place it in the hot Dutch oven.
7. Bake: Bake covered for 20 minutes, then uncover and bake for 20-25 minutes until golden brown (internal temperature should reach 205°F).
8. Cool and serve: Let the loaf cool for at least 1 hour before slicing to allow the crumb to set.

This recipe produces a loaf with a crisp crust and open, airy crumb—perfect for sandwiches or toast!

Why Is My Sourdough Not Rising?

If you’ve followed the recipe but your dough isn’t rising, don’t panic. Why is my sourdough not rising? Here are common culprits and fixes:

• Inactive Starter: Your starter may not be active enough. Ensure it doubles in size within 4-6 hours after feeding before using it. If it’s sluggish, feed it twice daily for a few days.
• Temperature Issues: Sourdough thrives at 75-80°F. If your kitchen is too cold, place the dough in a turned-off oven with the light on or near a warm appliance.
• Under- or Over-Fermentation: The dough won’t rise enough if bulk fermentation is too short. If too long, it may collapse. Aim for a 30-50% volume increase during bulk fermentation.
• Incorrect Hydration: Too much water can make the dough weak. Stick to the recipe’s 72% hydration (360g water to 500g flour).

To troubleshoot, test your starter’s strength with a float test: drop a teaspoon of starter in water; if it floats, it’s ready. If not, feed it again and wait.

How Long to Proof King Arthur Sourdough?

Proofing is the final rise before baking, and how long to proof King Arthur sourdough depends on your schedule and kitchen conditions:

• Room Temperature Proofing: After shaping, proof for 2-4 hours at 75-80°F until the dough is puffy and passes the poke test (a gentle poke leaves a slight indent that slowly springs back).
• Cold Proofing: For more flavor, refrigerate the shaped dough for 12-24 hours. This slows fermentation and enhances the tangy sourdough taste.
• Tips for Success: Cover the dough to prevent drying. If proofing too long, the dough may over-ferment, resulting in a flat loaf.

King Arthur suggests cold proofing for beginners, as it’s forgiving and adds complexity to the flavor.

Can You Use All-Purpose Flour for Sourdough?

A common question is, can you use all-purpose flour for sourdough? The answer is yes, but with caveats. King Arthur’s all-purpose flour (11.7% protein) is suitable for sourdough, especially for beginners, as it’s easier to handle than bread flour. However, it produces a slightly less chewy crumb and may require slight hydration adjustments due to lower protein content.

• Pros: More accessible, creates a tender loaf.
• Cons: Less gluten strength, which can affect rise and structure.

For best results, stick to King Arthur’s bread flour, but all-purpose is a fine substitute if that’s what you have.

Is King Arthur Flour Good for Sourdough?

When it comes to flour, is King Arthur flour good for sourdough? Absolutely. King Arthur’s flours are a favorite among bakers for their consistency and quality:

• High Protein Content: Their bread flour (12.7% protein) supports strong gluten development, ideal for airy, well-structured loaves.
• Unbleached and Non-GMO: No additives interfere with fermentation.
• Reliable Performance: Consistent milling ensures predictable results.

King Arthur’s flours are particularly suited for sourdough’s long fermentation, making them a go-to for both starters and dough.

How to Feed King Arthur Sourdough Starter

Maintaining a healthy starter is key. Here’s how to feed King Arthur sourdough starter:

1. Discard: Remove all but 50g of starter (use the discard in pancakes or crackers).
2. Feed: Add 50g bread flour and 50g lukewarm water (1:1:1 ratio by weight).
3. Mix and Rest: Stir until smooth, cover loosely, and let sit at 75-80°F for 6-12 hours until bubbly and doubled.

Feed daily if kept at room temperature or weekly if refrigerated (see does sourdough need to be refrigerated below). Always use a clean jar to prevent contamination.

How to Store Sourdough Starter

Proper storage keeps your starter thriving. How to store sourdough starter depends on your baking frequency:

• Room Temperature: If baking daily, store the starter in a glass jar at 75-80°F. Feed it once or twice daily.
• Refrigerator: For less frequent baking, refrigerate after feeding. Feed weekly to maintain vitality.
• Long-Term Storage: Dry or freeze the starter for months-long storage. To dry, spread a thin layer on parchment, let it air-dry, and store in an airtight container.

Always bring a refrigerated starter to room temperature and feed it 1-2 times before baking.

Can Sourdough Starter Go Bad?

Starters are resilient, but can sourdough starter go bad? Yes, if neglected or contaminated:

• Signs of Spoilage: Mold, pink/orange streaks, or a foul (not tangy) odor. Discard immediately.
• Prevention: Use clean utensils, feed regularly, and store properly.
• Reviving a Neglected Starter: If it smells like acetone or has a grayish liquid (hooch), discard most of it, feed with fresh flour and water, and repeat for 2-3 days.

With proper care, a King Arthur starter can last indefinitely.

Does Sourdough Need to Be Refrigerated?

Finally, does sourdough need to be refrigerated? Not always. Active starters kept at room temperature require daily feedings but are ready to use. For infrequent bakers, refrigeration slows fermentation, reducing maintenance to weekly feedings. However, never refrigerate an inactive or newly made starter, as it needs consistent warmth to develop.

Nutrition Information (Per Slice, 1/12 of Loaf)

• Calories: 150
• Protein: 5g
• Carbs: 30g
• Fat: 0.5g

Final Thoughts

Crafting a perfect loaf with the King Arthur sourdough recipe is both art and science. With high-quality flour, a lively starter, and patience, you’ll bake crusty, tangy bread that delights the senses. Experiment with proofing times and flour blends to make it your own. Embrace the process, troubleshoot confidently, and enjoy the rewarding sourdough baking journey!

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