Ingredients:

For the Sourdough Starter:

  • 1 cup all-purpose flour
  • 1/2 cup lukewarm water
  • 1/4 cup active sourdough starter

For the Bread Dough:

  • 3 1/2 cups all-purpose flour
  • 1 1/2 cups lukewarm water
  • 1 cup active sourdough starter
  • 1 1/2 teaspoons salt

Instructions:

Day 1: Prepare the Sourdough Starter

  1. Mix Ingredients:
    • In a glass or plastic container, combine 1 cup all-purpose flour, 1/2 cup lukewarm water, and 1/4 cup active sourdough starter. Stir well to form a thick batter.
  2. Cover and Rest:
    • Cover the container loosely with a lid or cloth. Allow the mixture to sit at room temperature for 24 hours to create a vibrant sourdough starter.

Day 2: Feed the Sourdough Starter

  1. Add Ingredients:
    • Discard half of the starter (about 1/2 cup) and add 1 cup all-purpose flour and 1/2 cup lukewarm water to the remaining starter. Mix well.
  2. Cover and Rest:
    • Cover the container and let it sit for another 24 hours. Your starter should be bubbly and have a tangy aroma.

Day 3: Final Feeding

  1. Repeat Feeding:
    • Discard half of the starter again and add 1 cup all-purpose flour and 1/2 cup lukewarm water. Mix well and let it sit for another 12-24 hours.

Day 4: Prepare the Bread Dough

  1. Combine Ingredients:
    • In a large bowl, combine 3 1/2 cups all-purpose flour, 1 1/2 cups lukewarm water, 1 cup active sourdough starter, and salt. Mix until a shaggy dough forms.
  2. Knead:
    • Knead the dough on a floured surface for about 10-15 minutes until it becomes smooth and elastic.
  3. First Rise:
    • Place the dough in a lightly oiled bowl, cover it with a cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
  4. Shape and Second Rise:
    • Punch down the dough, shape it into a round loaf, and place it in a floured proofing basket or bowl. Cover and let it rise for another 4-6 hours.
  5. Preheat Oven:
    • Preheat your oven to 450°F (230°C). Place a Dutch oven with a lid in the oven to heat.
  6. Bake:
    • Carefully transfer the risen dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes or until the bread has a golden crust.
  7. Cool:
    • Allow the Vegan Sourdough Bread to cool completely on a wire rack before slicing.

Nutrition Facts (Per Serving – Makes about 16 servings):

  • Calories: 140
  • Fat: 0.5g
  • Protein: 4g
  • Total Carbohydrates: 29g
  • Dietary Fiber: 1g
  • Net Carbs: 28g

Enjoy your homemade Vegan Sourdough Bread!