This section contains sourdough recipes which contain extra ingredients, such as whole grains, seeds or fruit.

Porridge Bread Recipes

Written by Warwick Quinton. Posted in Advanced Sourdough Recipes

porridge bread

Porridge Bread Recipe Section

Lots of Sourdough bread recipes can benefit from the use of the 'Porridge' Technique. I call breads made using this technique 'Porridge Breads', to put them in a recipe class of their own.


Porridge breads are breads where a component of cooked grain or 'porridge' is added to the flour mix, with liquid measurements wound down accordingly. Any of the sourdough recipes can have up to 25% of the flour weight replaced with a porridge of grains of your choosing. Generally, winding down the liquid amount in the recipe by half the amount of porridge you added wll do the trick!

Wholemeal Sourdough (Porridge Method)

Posted in Advanced Sourdough Recipes

Wholemeal Sourdough Recipe

using the Porridge Method.Wholemeal Sourdough

You can use any type of sourdough starter in this recipe - see sourdough starters for details. It's assisted by the 'porridge' of wholemeal flour prepared beforehand, through which an ideal food is made available for the sourdough yeasts to feed on.

This recipe will make a lovely soft wholemeal sourdough. The Blanching technique (porridge) documented is great for wholemeal flours of any kind, because it gets the bran really well softened.

The liquid sourdough starter technique is the preferred method for this recipe. You can also use the dry dough sourdough starter technique, but you may need to add a little more water - measurements are bandwidth only - you will adjust by feel once you get to know these recipes.

Wholemeal Sourdough (Porridge Dough) Recipe