How to make Sourdough Starter 1: Dissolve the sugar in the water, then add the yeast and stir well. Let sit for 10 minutes, then add the flour and mix into a thick batter. Cover with a towel and let sit at room temperature for 4-8 hours (4 hours in summer, 8 hours in winter).

After this time, transfer the starter to an airtight container and refrigerate. It can be used for up to 2 weeks. You can use the starter after 4-8 hours of fermenting, but I find that letting it chill in the fridge for at least a day gives the bread a better aroma. This starter can be used in any recipe for crispy-crust breads like baguettes, Vietnamese baguettes, or pizza dough.

How to make Sourdough Starter 2: Mix all ingredients in a cup, cover with a paper towel or cheesecloth, and place in a warm spot (I usually put it behind the fridge where it's warm and ferments easily). Stir once a day. After 2-3 days (depending on the weather), it's ready to use. Store in an airtight container in the fridge for up to 1 month. This starter has a mild sour taste and aroma.

For the bread: Place all ingredients in a stand mixer and knead until the dough is smooth and elastic. I knead for 2 minutes on speed 1, 10-12 minutes on speed 2, and 3 minutes on speed 4 to finish (these are approximate times; adjust as needed by watching the dough).

If kneading by hand: Knead for 5 minutes, let the dough rest for 5 minutes, then knead another 5 minutes. Repeat until the dough is smooth, elastic, and no longer sticky, then slap the dough for about 5 minutes (search online for videos on kneading and slapping dough for reference). First rise: Let the dough rest for 10-15 minutes, depending on the weather (10 minutes in warm weather, 15 minutes in cold).

After 10 minutes, the dough will rise quickly thanks to the sourdough starter.

Divide the dough into 17 pieces, each about 1 ounce (30 grams). Shape into balls, cover with plastic wrap, and let rest for 10 minutes. You can make smaller pieces (about 1/2 to 3/4 ounce or 15-20 grams) if you want even smaller baguettes.

Dust your hands and rolling pin with flour, then roll each piece into a flat oval. Roll up tightly and pinch the seam closed. Using both hands, roll into a long stick about 6-7 inches (15-17 cm) long.

Bake for 3 minutes to set the crust, then spray the entire baguette with water a second time. After 5 minutes, spray a third time for a thin, crispy crust. Turn off the fan, reduce the oven temperature to 430°F (220°C), and bake for 20-25 minutes, depending on the size of the baguettes. The bread is done when the crust is evenly golden brown.

Result: The baguettes have a thin, crispy crust and a hollow center!

Spread with pâté, add cucumber, and a little chili sauce for a delicious treat!