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Ballerina Farm Sourdough Recipe

Ballerina Farm Sourdough Recipe

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!
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Author: Dr. Leah Alexander
Course: Breakfast, Snack
Cuisine: International
Prep Time: 4 hours 35 minutes
Cook Time: 30 minutes
Total Time: 5 hours 5 minutes
Servings: 4 people
Calories: 254kcal

Equipment

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.
Keyword: Ballerina farm sourdough, Ballerina farm sourdough recipe