March 28, 2024

Sour dough bread

Now that we have a starter we have started making sour dough regularly.  This is the recipe that we use to make sour dough bread.  It was the one we were given by a company called Apron Strings in Hedon, which is where we went to do a sour dough course.  I would highly recommend the food courses that they do.


500g strong white bread flour. (I buy organic as most bread flours from supermarkets have bleach in them which does not give the best results.  You will need some extra for dusting.

15g sea salt

300 ml of warm water

150g of starter.

1 tsp sugar


  1. Dilute the sugar in the water.  You can use honey instead if you would rather.
  2. Put the flour into a bowl.
  3. Make a well and pour in the sugared water and mix until it is a ‘shaggy’ mess.
  4. Add the starter and fold into the flour mixture.
  5. Add the salt and mix again.
  6. Turn on to a board and with one hand knead until the starter and the flour mix are combined.  The starter has a slight greyer tinge to it and so you can see if they are mixed or not.
  7. Continue kneading until you can stretch the dough into a thin film without it breaking. This is important as it means that your gluten in stretched enough
  8. Put a small amount of oil or flour into a bowl and place in the dough
  9. Cover the bowl with a damp cloth and leave to prove for about 2 to 3 hours (depending on the temperature of the room).
  10. Once the dough has doubled and shape gently.
  11. Place on a floured baking tray or in a bowl or Benneton
  12. Prove for 2 more hours (or place in a fridge to prove over night.
  13. Preheat the oven to 200C
  14. Put a tray in the bottom of the oven that can be filled with water.
  15. Once the oven is hot enough place on to a baking sheet if in a bowl, dust with flour and score using a razor blade or sharp instrument.
  16. Put the sour dough in the oven and fill the tray with hot water.
  17. Cook for 20 minutes
  18. Take the tray with the water out of the oven and cook for a further 20 minutes.
  19. When fully cooked take out of the oven.  After a few minutes you should hear a slight cracking noise (that way you know it is cooked)
  20. Wait 20 minutes before slicing or else it will be soggy inside.



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  1. Kellie March 29, 2024 at 6:56 am - Reply

    Could you do a post on keeping and feeding the starter – ive never managed to keep it alive !

    • ToniG March 29, 2024 at 4:11 pm - Reply

      I will try to do one this week.

  2. Caroline March 29, 2024 at 2:05 pm - Reply

    Wow, that looks so much more straightforward than some of the methods I’ve seen! Thank you

    • ToniG March 29, 2024 at 4:07 pm - Reply

      It does feel easy as well. I have wasted so many hours being confused what to do and it was so simple.

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