An attempt at Sourdough in the Air Fryer

My house is old. So is the stove. It’s one of those vintage pieces some people pay top dollar for. My parents didn’t care because it’s a hassle for them to find a replacement.

Now, you’re probably wondering why it’s in a pie pan. Well, dearest reader, it was done in an air fryer. The oven hasn’t been used in many, many moons, since before my parents retired so that’s maybe 20ish years. I’m sure it still works but it heats the whole house and… well,… let’s say I don’t look inside it too often. The air fryer has been a great help during the Summers, cutting cooking time down and reducing the heat in the house at the cost of our electricity bill. Worth it.

So when one of my doctors mentioned sourdough, I looked online for recipes and articles about the benefits. I’m gluten sensitive and have been previously prediabetic. And I admit to being among those that should shed a few pounds (been doing alright in that area). But things like bread and pasta really blow me up. It wasn’t till we had gotten several loaves of Trader Joe sourdough from the pantry that I really got to know the difference.

Making it is a completely different story. Having your starter going then the right recipe. For the record, I don’t weigh things. I fill in cups as needed and level them off. After that, it’s all feelings with the ancestors (iykyk). I did reference a couple sites to make this happen and I’ll link them below. But first:

You know when they tell you that steam helps things rise? This is a prime example of said rising too well.

And this was only 19 minutes in. I had to put it back in for 10 more minutes, but I’m pretty proud of it. Lots of trial and error, once it’s cooled down, I will have bread for the week.

Linked referenced for this experiment:

Small Batch Sourdough Bread

Air Fryer Sourdough Boule

I do not remember the exact measurements given I sprayed the loaf and added water for steam. It’s close to the batch recipe but I added yeast in for extra rise.

I also had it in the fridge for over 12 hours for bulk fermentation and also I wasn’t ready to bake it. I started the dough late Friday afternoon and spent all Saturday correcting a mistake. They say a good sourdough takes 24-48 hours to make so here we are. I’ll share an update on this loaf soon.