Sourdough is the 8th wonder of the world and in this week’s episode Taunya talks you through how to make a lovely no knead sourdough loaf. You can easily adjust the fermentation times to control the sourness of the final product. You’ll also find out why even folks that are gluten sensitive can digest sourdough bread without ill effects. The sisters also give an update on the business. You can email the sisters at thebakingpodcast@gmail.com--They would LOVE to hear from you! Be sure to join the facebook group, it’s happening! Just search for “the baking podcast group”. You can also check us out on Instagram “the baking podcast”. Now on to the recipe! No Knead Sourdough Bread: Ingredients: Flour, water, salt, sourdough starter Method: 1. Take out sourdough starter from the fridge. Feed as normal, but leave starter on the counter In a bowl add 40 grams of starter, 100 grams of flour (you can mix ½ whole wheat, and ½ white flour), add 100 grams of tepid water, mix and cover for about 24 hours. You just made levain! NOTE: Feed the starter at this time, let sit on the counter for 1 hour and refridgerate After 24 hours, in a large bowl, add the levain, 255 grams of water, 425 grams of flour (I like to use 300 grams of white, to 125g of whole wheat), but feel free to adjust the white flour to a higher ratio), and 10 grams of salt. Mix with your hands or a Danish whisk until you don’t see any dry flour bits. Transfer to a clean and oiled bowl and allow to ferment for another 12 hours. NOTE: TO ADJUST THE SOURNESS, You can reduce this initial time to a minimum of 12 hours. After 12 hours turn out the dough on a floured surface, and loosely form into a ball, let rest for 20 minutes. After 20 minutes, flatten the dough and fold the dough to a square, turn over and shape into a tight(ish) ball transfer this dough to a linen-lined bowl (or a non-fuzzy kitchen tool) that has been lined and dusted with flour. Refrigerate for 5 to up to 24 hours. The longer you wait, the more sour notes you’ll get Preheat oven to 500 degrees with a 5qt cast iron pot (with lid) for 45 minutes. CAREFULLY remove pot and place the dough in the pot (the dough facing the linen, should be facing up—so you are putting your dough from the bowl upside down into the pot)…with a Lame, or a sharp knife score a square shape on the top of the dough. Cover pot with the lid, and put in the oven, reduce heat to 460 degrees and bake for 30 minutes. remove lid and bake for another 15 minutes Remove pot from the oven, transfer bread to a rack, allow to cool for 2 hours before cutting (yes, I know waiting is hard)!