Description
Learn how to bake sourdough bread safely with this process-based guide. Avoid underfermented loaves, digestive issues, and contamination by mastering time, temperature, and technique.
Ingredients
Sourdough starter (ripe and active)
Flour of choice (white, whole wheat, spelt)
Filtered water
Salt
Digital thermometer
Clean proofing baskets and cloths
Sanitized baking tools
Instructions
1. Feed your starter and ensure it’s bubbly and active before use.
2. Mix dough and allow bulk fermentation for 6–8 hours at room temp, or cold ferment overnight.
3. Pre-shape and shape dough, then proof until it passes the poke test.
4. Preheat oven and bake bread until it reaches an internal temp of 205°F (96°C).
5. Cool completely before slicing to avoid gummy texture.
6. Store cooled loaves in breathable bags or paper, not plastic.
7. Clean all equipment thoroughly to prevent contamination.
Notes
Underbaked sourdough can lead to digestive discomfort.
Short fermentation may cause bloating due to phytic acid.
Histamine-sensitive individuals should limit fermented foods.
Use a food journal to track symptoms and variables.
Always check loaves for mold, off smells, or sticky interiors.
- Prep Time: 12 hours
- Cook Time: 45 minutes
- Category: Sourdough Safety
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 loaf)
- Calories: 185
- Sugar: 0.5g
- Sodium: 360mg
- Fat: 1g
- Saturated Fat: 0.2g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: can sourdough bread make you sick, sourdough safety, underbaked bread