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Lazy Sourdough
Lazy Sourdough

Before you jump to Lazy Sourdough recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is now a lot more popular than it used to be and rightfully so. The overall economy is impacted by the number of people who suffer from diseases such as hypertension, which is directly linked to poor eating habits. There are more and more campaigns to try to get us to adopt a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is not good for our health. It is likely that many people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. In reality, however, simply making a couple of minor changes can positively impact everyday eating habits.

In order to see results, it is definitely not essential to drastically modify your eating habits. If you desire to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. As you get used to the taste of these foods, you will discover that you’re eating more healthily than you used to. As with many other habits, change happens over a period of time and when a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.

To sum up, it is not hard to start to make healthy eating a part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to lazy sourdough recipe. To make lazy sourdough you need 4 ingredients and 7 steps. Here is how you do that.

The ingredients needed to cook Lazy Sourdough:
  1. Use 800 g flour
  2. Use 460 ml water
  3. Use 10 g salt
  4. You need 320 g sourdough starter
Instructions to make Lazy Sourdough:
  1. Throw it in your mixer
  2. Don't forget to refeed your starter
  3. Mix until elastic. Should be around 10 minutes continuous mixing: scrape the dough off the hook if it climbs.
  4. Put a towel over it and let it proof for 3 hours
  5. Give it a couple quick spins in the mixer, then split it in half and put it on two bowls (banneton if you have it). Then lightly dust with flour and put a towel over each.
  6. Let it proof for at least 3 hours before baking, or put it in the fridge to proof over night.
  7. Transfer to a cookie sheet or pizza pan, score the bread with a knife, and cook at 450F/230C for 30 minutes. Add a pan of water in the oven to add steam and help it rise.

Having sourdough starter is a little like having a pet. It needs to be fed regularly—my grandmother fed hers a minimum of once every two weeks. Being lazy, I feed mine about once every four weeks and it has survived. If you're going to be out of town for more than a few weeks and can't take your starter with you I recommend a babysitter. The Lazy Man's Guide To Sourdough Bread.

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