Basic Sourdough Bread Recipes

This section covers the most basic sourdough recipes for beginners and advanced bakers alike. They involve either liquid starter or dough starter, flour, water and salt only - true artisan breads in their simplest form.

Read on, and enjoy!

White Sandwich Sourdough Bread Recipe

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes


White Sandwich Sourdough

 White Sandwich Sourdough Bread is a different kind of sourdough - it's quite mild in flavour, also quite light. It contains no refined yeast, and most importantly has a very fine texture. So it's ideal for sandwiches!

It's unlike other recipes here, as it starts from a sourdough sponge, and gradually becomes a dough over quite a few additions of flour. I've done it with four stages here, because it's workable and easy. The recipe takes about 12 - 18 hours from whoa to go. Instead of an intermediate proof, it just ripens as it goes - by the final proof (in the tins) it'll just rise up and be ready to bake within an hour or so.








White Sourdough using dough starter

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes

White desem bread

This White Sourdough bread recipe utilises the 'dough starter' sourdough method.

There are different ways to make bread using a dough starter, or desem, and the way i've settled on here is one way only - and I choose it because it's easy to maintain, and because of its resilient nature. It also has an absolutely distinct flavour, and if you are a long term sourdough propeller head like me, you'll appreciate it straight away as being one of a kind, as all good ferments become over time. The longer, the better!





Light Wholemeal sourdough recipe (using dough starter)

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes

Light Wholemeal Sourdough Bread Recipe

made using the dough starter sourdough (desem) technique.

Light Wholemeal Sourdough BreadThis lovely sourdough bread tastes like a fine wine - deeply sour, but understated. It's a treat for the senses, and will require a bit more commitment than some of the more basic recipes here. But the rewards, ahh, yes, the rewards...

When you have been searching for the holy grail of sourdough breadmaking for as long as I have, to discover someone has visited these shores before is both humbling and daunting. People who have breadmaking as their passion, I have observed, have none of the arrogance of coffee snobs. They just learn, and share, and learn some more. We all have failures, because we all experiment, and thus we get any chips knocked off our shoulders each time something doesn't work. It's a lovely thing, and so too is the world of specialist forums. So thanks to 'floydm' for bringing us A great forum, with many great minds freely sharing their breadmaking experiences.

Old Dough Sourdough Method

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes

Old dough

'Old Dough' Sourdough Starter (also sometimes called 'cowboy starter', and 'goldrush starter') is quite possibly the simplest way to keep a sourdough starter, and yet for some reason there is very little information available about it. Most of what I've read online has been using what I'll call a 'liquid' starter, which you have to feed quite regularly. There is a bit of information about using the thickness (liquid balance)of the starter to control the time between feeds, but the old dough method is just an easier way to go, if for no other reason that there is virtually no feeding! Those cowboys knew how to get decent bread on the go, and soon, you will too!



Spelt Sourdough Recipe

Posted in Basic Sourdough Bread Recipes

Daily Spelt LoafThis recipe is intended as a substitute for regular wheat bread - the kind that families with kids will actually use on a daily basis, rather than a recipe which those of us who really appreciate something 'real but different' will use. If you have an issue with wheat, this could be one of many solutions available to you. 

And then there is Khorosan - and that's another story which is not yet on the site! 

Let's face it - people use spelt when they need to give wheat a break. The flavour of spelt does take a bit of getting used to - but once you have, you'll use it daily, because it's an aquired but delicious taste!

Daily Bread - a fitting analogy, really, because something very similar to spelt would have been in use in biblical times.



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