Recipe: My Everyday Sourdough

This is my go-to sourdough recipe. The one sourdough loaf I make at least once a week without fail. It’s predominantly a white wheat sourdough, with some wholewheat flour to add flavour and texture.

The recipe is unapologetically skeletal, intended for those with some bread baking experience. (Need a refresher on how to tell when your dough has been kneaded ‘enough’, when the first rise is ‘done’, how to shape free-form loaves, prep a banneton and more? Check out the Baker & Loaf range of classes. [/End Sales Pitch])


150g refreshed white wheat starter (instructions on refreshing here)

125g strong white wheat flour

50g whole wheat flour

85g teipd-to-warm water

5g salt


  1. Weigh out all ingredients in a large bowl. Mix well.
  2. Knead dough until gluten is well developed.
  3. Leave to rise in a covered bowl, in a warm place (around or above 20°C / 68°F) .
  4. When dough has risen to roughly one-and-a-half times its original size, turn out onto a lightly floured surface and shape.
  5. Leave to prove until dough is again roughly one-and-a-half times its original size.
  6. At least 30 mins before baking, preheat your oven to 250°C / 480°F.
  7. Place bread in oven, turn oven down to 240°C / 460°F. Bake until done (roughly 25 minutes).
  8. Cool on a wire rack.
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