Did you ever try something so delicious that you wanted to make it over and over again? That’s how I feel about the ballerina farm sourdough. This traditional recipe is made with flavorful ingredients. It’s surprisingly simple yet incredibly flavorful and pairs well with a wide variety of dishes.
So, are you interested to learn how to make ballerina farm sourdough? Then you’re in the right place as I share the ingredients, cooking tips, nutrition information, and more!
What Is ballerina farm sourdough?
Ballerina farm sourdough is a traditional recipe that consists of all-purpose flour, sea salt, and an active starter (a mixture of flour, water, and yeast). The dough is kneaded until it forms a soft ball that can then be shaped into a round loaf or other desired shapes.
It is then allowed to rise before baking. The result is a crusty yet chewy loaf with a mild, tangy flavor that pairs well with many dishes.
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Where Did I First Try ballerina farm sourdough?
I first tried ballerina farm sourdough on vacation when I went to Ballerina Farm in Utah. I had heard about the farm before but had never been there in person. I was excited to try their sourdough bread, and when I did, it did not disappoint!
The crusty yet chewy texture of the loaf was unlike anything I had ever tasted before. The mild tanginess of the dough combined with the nutty flavor from the all-purpose flour was the perfect combination.
I had never thought that such a simple recipe could yield such an amazing flavor! I learned from the baker at Ballerina Farm that they used a wild starter for their dough; it is made up of four basic ingredients (flour, water, salt, and yeast).
The baker also shared with me some tips on how to make the most of my own starter. I was also told that Ballerina Farm uses a traditional method for their bread, which is to allow it to rise overnight.
This process helps develop the flavors and textures in the bread as well as creates a beautiful crust on the outside. After trying Ballerina Farm’s sourdough, I was hooked.
I knew that when I returned home, I would have to try making it myself. And guess what? It turns out that it is surprisingly easy to make. All you need are four simple ingredients: flour, water, salt, and an active starter.
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Ingredients
- Active starter: In this recipe, an active starter is used in order to give the sourdough its distinctive flavor and texture.
- All-purpose flour: The all-purpose flour used in this recipe helps to give the bread its characteristic texture and volume. It also helps to create a chewy yet light loaf.
- Sea salt: The sea salt used in this recipe adds flavor and helps to balance out the tanginess of the active starter.
- Water: Water is used to hydrate the dough, which helps to create a soft texture. It is important to use cold water when making this bread as it helps to slow down the fermentation process and prevents the dough from rising too quickly.
Cooking Directions
Step 1
In a mixing bowl, combine the active starter, sea salt, and all-purpose flour. Slowly add 735 g. of water while stirring the mixture with your hands. Add an additional 50 g. of water if needed (dough should be relatively soft).
Step 2
Once combined, cover the dough with plastic wrap and allow it to rest at room temperature for at least 4 hours. After resting, divide the dough into two equal-sized pieces.
Shape each piece into a ball and place them in an iron pot that has been lightly greased with oil.
Step 3
Let the dough balls rise in the pot for 1-2 hours. The dough should double in size during this time. Preheat the oven to 500°F/260°C and place a baking stone on the middle rack of your oven.
Place a kitchen scale next to the oven so you can weigh out how much flour to use for the crust.
Step 4
Place the pot in the oven and bake for about 20 minutes. Then, reduce the oven temperature to 400°F/200°C and bake for an additional 25-30 minutes or until golden brown.
Remove the pot from the oven and place it on a cooling rack. Allow it to cool for at least 15 minutes before slicing into it.
Cooking Tips
• Dissolve the salt in the water before adding it to the dough – this helps to prevent the salt from forming lumps.
• Knead the dough until it forms a smooth ball – this will ensure that all of the ingredients are evenly combined.
• Allow the dough to rest for at least 4 hours – this gives it time to develop flavor and texture.
• Place a kitchen scale next to the oven – this will allow you to weigh out how much flour to use for the crust.
• Preheat the oven to 500°F/260°C before baking – this temperature helps create a crisp and golden crust on your bread.
What Ingredients Can I Replace or Substitute While Making It?
In this recipe, all-purpose flour can be replaced with whole wheat or spelled flour. The active starter can also be substituted for instant yeast if desired. Salt can be omitted entirely or replaced with other herbs and spices to create different flavor profiles.
Additionally, the water quantity may vary depending on the type of flour used; typically, more water is needed when using whole-grain flour than all-purpose flour.
Lastly, the rising time can be adjusted depending on personal preference; a longer rising time will allow for more flavor development while a shorter one will result in a lighter and airier texture.
Ballerina Farm Sourdough Recipe
Equipment
- an iron pot
- kitchen scale
- Basket, etc.
Ingredients
- 250 gram active starter
- 1 kg all-purpose flour
- 20 gram sea salt
- 700 ml water another
- Salt to taste
Instructions
- In a mixing bowl, combine the active starter, sea salt, and all-purpose flour. Slowly add 735 g. of water while stirring the mixture with your hands. Add an additional 50 g. of water if needed (dough should be relatively soft).
- Once combined, cover the dough with plastic wrap and allow it to rest at room temperature for at least 4 hours. After resting, divide the dough into two equal-sized pieces. Shape each piece into a ball and place them in an iron pot that has been lightly greased with oil.
- Let the dough balls rise in the pot for 1-2 hours. The dough should double in size during this time. Preheat the oven to 500°F/260°C and place a baking stone on the middle rack of your oven. Place a kitchen scale next to the oven so you can weigh out how much flour to use for the crust.
- Place the pot in the oven and bake for about 20 minutes. Then, reduce the oven temperature to 400°F/200°C and bake for an additional 25-30 minutes or until golden brown. Remove the pot from the oven and place it on a cooling rack. Allow it to cool for at least 15 minutes before slicing into it.
Notes
- Dissolve the salt in the water before adding it to the dough – this helps to prevent the salt from forming lumps.
- Knead the dough until it forms a smooth ball – this will ensure that all of the ingredients are evenly combined.
- Allow the dough to rest for at least 4 hours – this gives it time to develop flavor and texture.
- Place a kitchen scale next to the oven – this will allow you to weigh out how much flour to use for the crust.
- Preheat the oven to 500°F/260°C before baking – this temperature helps create a crisp and golden crust on your bread.
Nutrition Information
One 100g slice contains approximately
- 239 calories,
- 47.2g of carbs,
- 7.3g of protein,
- 4.2g of fat,
- 2.7g of dietary fiber, and
- 0mg cholesterol.
How to Store Leftover ballerina farm sourdough?
Leftover Ballerina Farm Sourdough can be stored in an airtight container at room temperature for up to 4 days. Alternatively, it can also be frozen for up to 3 months. To reheat the bread, simply place it in a 350°F/176°C oven for approximately 10 minutes or until warmed through. Let cool before slicing and serving.
FAQs
Can pregnant women eat this?
Yes, this recipe is safe for pregnant women to eat. Additionally, it is also a good source of dietary fiber and protein.
Can ballerina farm sourdough be vegan?
Yes, this recipe can easily be made vegan by substituting the active starter with instant yeast and omitting the salt. Also, make sure to use plant-based milk instead of water.
How do I know when the bread is done baking?
The bread is done baking when it has a golden-brown crust and sounds hollow when tapped on the bottom. Additionally, an internal temperature of 200°F/93°C should be reached before removing it from the oven.
Wrapping Up
Thanks for reading this recipe on ballerina farm sourdough. This recipe yields a crusty yet chewy loaf that is packed with flavor and pairs perfectly with many dishes. With just four basic ingredients, this bread can be easily recreated at home.
Be sure to use cold water, knead the dough until it forms a smooth ball, and allow for adequate rising time to ensure an amazing outcome. Kindly share the recipe with your friends and family so that they can enjoy it too!
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.