Our recipe for our House Sourdough has evolved and is soon to be scaled. Here is what we’ve been doing…

  • 800g flour (600 white, 200 wheat)
  • 320g starter (fed 14-18 hours prior)
  • 405g water
  • 1 tbsp salt
  • 1 tbsp sugar

The long feeding time is our secret to making it sour as well as our extended proofing. We’ve been doing 3 one hour proofs/punch-downs, shaping and doing a final proof for 2-3 hours. By now it’s risen about all it can but man is it sour! We’ve been making boules (rounds) and we have a new oblong proofing basket for artisan loaves. However today I’m going to try to do it all in the bread machine! I’m scaling down the recipe to the following…

  • 500g flour (375 white, 125 wheat)
  • 200g starter
  • 260g water
  • 2 tsp salt
  • 2 tsp sugar

I’ll do two 1.5-hour proofs and a final one for 2 hours and bake it for 1hr 10 minutes, putting the water, flour, salt, sugar and starter in the bread machine (in that order) and doing a 30 minute preheat.