Simple Sourdough

The Rewind is a place where I take a break from writing and concentrate on other things that interest me. I’ve been baking bread for a long time, as I got fed up with the additive-filled and tasteless offerings that called themselves bread. I’ve been making sourdough for at least ten years and I thought that people might be interested in a simple Sourdough recipe.

If you consider the fact that the starter is made from flour and water, you are only actually using three ingredients (the yeast comes from the flour and the air).

I tend to make multiple loaves, the quantities quoted are for EACH loaf; so you will need to adjust for your number. 

This recipe is based on one from Teresa L Greenway.


130 g of vigorous sourdough starter at 100% hydration,

275 g water,

10 g salt,

450 g strong white flour


Best started at lunchtime, to bake the next morning.

Mix everything together in a large container. Cover and leave it.

After 2 hours fold the dough, it’s easier to do this in the container. I don’t mean kneading, just pick up a corner of the dough, stretch it out and fold the dough in half. Turn the dough through 90 degrees (this is why it’s easier in a container) and do it again.

Do this on all four corners. Pick the ball of dough up and turn it over

Leave for another two hours

Fold again as above

Leave for another two hours

Shape the dough into a banneton and cover it with a plastic bag

Leave it for two hours, then put it in the fridge overnight.

Next morning turn the oven to ITS MAXIMUM SETTING, with a baking stone or heavy baking sheet for the loaf to cook on. Put an empty pan in the bottom of the oven, this will hold boiling water to create steam.

Remove the banneton from the fridge, take off the plastic and leave it for one hour, while the oven warms up.

Turn the loaf out, slash a pattern, boil a kettle and half-fill the pan with boiling water. Place the loaf in the oven and bake for 45 minutes. The internal temperature needs to be 95°C or higher, or make sure that it sounds hollow when the base is tapped (if you don’t have a thermometer).

I hope you like the sound of that, it’s not difficult to do and takes little actual time. The bread will keep for at least a week, make superb toast and tastes fantastic. Even making the sourdough starter is very easy.

If anyone wants to know more about sourdough, or bread making in general, leave me a comment below and I’ll be only too happy to help. For more bread related blog posts and recipes, click here for my bakery website

Meanwhile, i’ll be back on Monday, with another writing related blog hop. Have a great weekend


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