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Bread · July 26, 2025 · 8 min read
Houston Sourdough
A forgiving, family-life-friendly sourdough rhythm developed for Houston’s humid climate.
I attempted sourdough as a newlywed and failed—miserably and comically. A few starters and a few lessons later, I was determined to grow one from scratch and learn how to bake fluffy, hole-y bread.
Sourdough is forgiving. I have found a rhythm that is manageable with small children and genuinely enjoyable as a baker. I lovingly call this the Houston Sourdough because different climates demand different measurements; this is what has worked for me in a humid climate.
Ingredients
Starter from scratch
- 50 grams filtered water
- 50 grams unbleached organic all-purpose flour
Houston sourdough loaf
- 325 grams warm water
- 80–100 grams active sourdough starter
- 11 grams sea salt
- 60 grams unbleached organic all-purpose flour
- 440 grams unbleached organic bread flour
- White rice flour, for the proofing basket
Directions
- To begin a starter, combine 50 grams filtered water and 50 grams unbleached organic all-purpose flour in a glass container. Wait 12 hours, discard a small amount (not in the sink), and feed again with the same quantities. Continue feeding regularly as the starter matures.
- Boil a kettle of water. Measure 325 grams into a ceramic or stainless-steel bowl and let it cool until slightly warm.
- Whisk in 80–100 grams of active starter, followed by 11 grams of sea salt.
- Add 60 grams all-purpose flour and 440 grams bread flour. Fold, then knead gently by hand until all flour and water are combined into a soft, lumpy mass.
- Cover with a kitchen towel and rest for 30 minutes. Stretch and fold the dough, then repeat the 30-minute rest and fold until you have completed four rounds.
- Cover and let the dough bulk-rise at room temperature for 8–10 hours.
- Scrape onto a floured surface and pre-shape into a smooth dome. Cover and bench-rest for 30–40 minutes.
- Line a proofing basket with a towel and dust with white rice flour. Shape the dough into a tighter ball, place it seam-side up, cover, and refrigerate for 12–48 hours.
- Place a Dutch oven in the oven and preheat to 500°F. Turn the cold dough seam-side down onto parchment and score it.
- Transfer the dough and parchment to the Dutch oven. Reduce the temperature to 450°F, cover, and bake 30 minutes. Remove the lid and bake another 7–10 minutes, watching closely.
- Cool for 30–60 minutes before slicing. Enjoy with butter, jam, honey, cream cheese, olive oil, or alongside a favorite sauce.
May your day be filled with what is beautiful and good ~ Caitlyn