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Small Sourdough Bread Recipe
This small sourdough bread recipe is to be used alongside our small bread making kit. It will make a 400g sourdough loaf.
You will have received our 70-year-old sourdough starter in our kit, amongst other baking essentials.
Here are instructions on how to feed your sourdough starter.
Once you have increased the volume of your sourdough culture, try making our large sourdough bread recipe.
Ingredients
Feeding the sourdough:
- 125g sourdough in jar
- 50g warm water
- 50g wholemeal flour
For the loaf:
- 230g strong white flour
- 150g sourdough
- 5g sea salt
- 115ml warm water
Method
- Feed the sourdough 12 hours before you start making your bread
- Take the jar with 125g of sourdough in out of the fridge
- Stir in 50g of warm water and 50g wholemeal flour
- After 12 hours, weigh out the other ingredients into a mixing bowl
- Using your dough scraper, mix them together to form a rough wet dough
- Turn it out onto a work surface and knead the dough for ten minutes
- Once the dough is soft and stretchy, put it back in the mixing bowl
- Cover with cling film and leave in a warm place to relax for 30 minutes
- Now feed your sourdough for next time
- You should have 75g left in the jar, feed it with 75g of warm water and 75g wholemeal flour
- Mix it well and pop in the fridge where it will keep well for several weeks
- Lightly dust your work surface with flour and turn out your dough
- Mould the dough into a loaf shape, dust the proving basket with flour
- Place the moulded dough piece in the basket
- Leave it until it has doubled in size, around 12 hours
- Once it has risen, heat your oven to 230c and tease the dough onto the baking stone or a hot baking tray
- Give it your signature cut, spray it with the water sprayer.
- Bake for 20 minutes until beautifully golden, and it makes a hollow sound when tapped on the bottom
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