Sourdough Bread Recipe

I was getting my dough out of the fridge after it’s final proof and i was thinking,”Will this dough work when I tip it out?” It was quite nerve wracking as I tipped it out. Guess what? It worked! It turned out to be my best loaf I had ever made. Below is the recipe.



  • 400g of bread flour
  • 50g of whole wheat flour
  • 350g of water
  • 80g of active sourdough starter
  • 10g of salt
  • 50/50 mix of rice flour and al purpose flour for dusting
  • Banneton or a pyrex bowl

Day1: Preparing the Dough

On Day 1, you’ll make and proof the dough. This is the most labour intensive day, the entire process will take around 5 hours.

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Sourdough starter recipe

I think sourdough is a great way to practice patience and perseverance and it has kept me busy during isolation. I have been enjoying experimenting with different recipes. I thought I could put my sourdough starter recipe up for you enjoyment. Once you have your starter you can make lots of other sourdough recipes.

Here is the recipe:



  • ¼ cup of Plain flour
  • ¼ cup of Rye flour
  • ¼ cup of water at room temp
  • A glass jar that you have toughly cleaned


Day 1

On day 1 you will need to mix the flour and water together in your jar then cover it and let it sit in a warm spot overnight.

Day 2

Check your starter. If it is bubbly on top then you can feed it with flour and water, if it is not then leave it for another day. (see below for particular feeding instructions.)

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