Sourdough #2

This is my go to recipe for a one basic sourdough loaf. I make one of these a week.


  • 150 g spelt flour
  • 400 g wholemeal wheat flour, plus extra for dusting
  • 20 g salt
  • 350 ml water
  • 200 g sourdough starter
  • oil

Combine the white flour, wholemeal wheat spelt flour, salt, water and sourdough starter in a large bowl. Mix until a just combined.
Rest for 20 minutes.
Air knead for 5 minutes on a lightly flour dusted table.

Place in an oiled bowl, cover with plastic wrap or damp tea towel. Make sure tea towel doesn’t dry out.
Place in a cool place for 24 hours until mixture rises slightly

Shape the dough by folding the edges over once. Place in a bread tin and leave for an hour to rise.

Score the dough with a sharp knife. Bake at 240°C for 35 minutes. Reduce heat 180°C and bake for a further 10 minutes. Test to see if it is ready by turning the bread out onto a tray and tap on the bottom to hear if it sounds hollow.

If it has browned enough on top and the sound is good, let it cool down before slicing. If the bread sounds muffled, pop it back in the oven for another 10 minutes.

After making several sourdough breads, you will finely tune your ears to the right tone your bread makes when baked.

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