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Featured Article

Breaking Bread

Article by Angela Broockerd

Photography by Janie Jones

Originally published in Boise Lifestyle

Making homemade bread is coming back, and while the convenience of buying a pre-made loaf is readily available, there is nothing like the taste of a warm, homemade loaf right out of the oven. This easy-to-follow recipe is exploding with flavor and is simple to make. 

Sourdough Bread

For an added health benefit, try this probiotic-rich sourdough bread known for being easy to digest and a healthier gut-friendly option. To make sourdough bread, you will need a starter which can take anywhere from 7-14 days. To make your own, mix flour and water together in a jar and feed the starter each day until ready. There are many sourdough starter recipes online.

Sourdough Starter Ingredients:

  • 2 teaspoons sourdough starter

  • 3 tablespoons all-purpose flour

  • 5 teaspoons water

Dough Ingredients:

  • ¼ cup active sourdough starter

  • 2 teaspoons salt

  • 4 cups flour


Twelve hours before you plan to mix the dough, add the ingredients to make ¼ cup of active sourdough starter. Stir and cover and let the starter rise. The starter is ready when it has doubled in size and there are bubbles on the surface and sides. To make the dough, add ¼ cup sourdough starter and 1 cup plus 2 tablespoons of water and stir. Next, add 4 cups plus 2 tablespoons of flour and 2 teaspoons of salt. Use a spatula to work the ingredients together until there are no more dry ingredients in the bowl. Wet your hand with a little water to prevent sticking, and pick up the dough on one side of the bowl and stretch it up and over itself. Turn the bowl a quarter turn and repeat this step until you have turned the bowl a full circle. Cover the bowl and let the dough sit for 30 minutes. Repeat the folding process one more time. Cover the bowl and let the dough rise on your counter for 8-10 hours. 

Next, on a lightly floured surface, shape the dough into a ball by pulling the dough into the middle of itself. Turn the ball over so the seam is down. Use your hands to gently pull and cup the dough until it forms a tight skin. Place the dough on parchment paper and transfer the paper and dough to a medium sized bowl. Cover the bowl and let it rise for 2 hours. Preheat the oven to 450°F. Score the top of dough with a sharp knife. Use the parchment paper to lift the dough up and transfer to a dutch oven. Place the lid on and bake for 20 minutes. Remove the lid and bake for an additional 30 minutes or until golden brown.