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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 nowadays a great deal more popular than it used to be and rightfully so. The overall economy is affected by the number of people who are suffering from diseases such as high blood pressure, which is directly linked to poor eating habits. Wherever you look, people are encouraging you to live a healthier way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a damaging way. Most people typically assume that healthy diets require a lot of work and will significantly alter the way they live and eat. In reality, however, simply making a few modest changes can positively impact daily eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping because you most likely buy a lot of food items out of habit. For example, did you ever think to check how much sugar and salt are in your favorite cereal? A good healthy substitute can be porridge oats which have been shown to be great for your heart and can give you good sustainable energy each day. You don’t like eating oatmeal on its own, try adding fresh fruits that can supply you with other healthy nutrients and as such, one modest change to your diet has been achieved.
Thus, it should be quite obvious that it’s easy to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to lazy sourdough recipe. To cook lazy sourdough you only need 4 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Lazy Sourdough:
- Prepare flour
- Get water
- Use salt
- Take sourdough starter
Instructions to make Lazy Sourdough:
- Throw it in your mixer
- Don't forget to refeed your starter
- Mix until elastic. Should be around 10 minutes continuous mixing: scrape the dough off the hook if it climbs.
- Put a towel over it and let it proof for 3 hours
- 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.
- Let it proof for at least 3 hours before baking, or put it in the fridge to proof over night.
- 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.
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