I’ll be honest, quinoa doesn’t top my list of favorites. Sure, I know it’s packed with nutrients, but no matter how many spices or veggies I mix in, it somehow falls a bit short in flavor. But in sourdough? It just slots right in and doesn’t add much of a nutty flavor, like it was meant to be!
Whether you’re a seasoned baker or just starting out, this step-by-step guide to making easy quinoa sourdough bread includes no kneading, just a few stretch and folds. And it can be made on the same day!
– active starter – water – all-purpose flour – sea salt
Start by combining water, starter, and salt in a large bowl. Add at least 4 cups (about 500 grams) of flour and mix the ingredients into a dough.
Cover your large mixing bowl with something airtight; options like plastic wrap, aluminum foil, or even a plastic bag work well. Allow the dough to rest for 30 minutes.
After 30 minutes, it’s time for some gentle stretch and folds. I suggest adding quinoa during the first stretch and fold, allowing it to blend into the dough smoothly.
How to do stretch and folds: Take the edge of the dough, stretch it upward, and fold it over to the opposite side. Rotate your bowl by 90 degrees and repeat this action three more times.
Complete a total of four sets of stretch and folds. Afterward, cover the dough and allow it to rest for 20 minutes before doing another round of stretch and folds.