Crusty sourdough loaf

This is one of my favourite home made breads. It’s a crusty sourdough made from our own sourdough starter.

Crusty Sourdough Loaf
2 cups of lukewarm water
1 cup of sourdough starter
1 teaspoon of active dry yeast or fresh yeast
5 cups of high grade flour
1 tablespoon of salt

There’s not much to it. Just mix the water, starter and yeast together and then add the flour and salt. Mix by hand for about five minutes or put everything in your bread machine and use the dough setting to mix it for you.

The dough should be quite wet and have a shaggy appearance. Put it in a bowl and cover with cling film, or inside a shopping bag to rise until it doubles in size. Leave the bowl somewhere warm for about two hours or somewhere cool overnight. The longer you take to rise the dough, the stronger the flavour will be.

When you are ready to bake the bread, split the dough in two and knead well to restart rising then put the two doughs into loaf tins. Alternatively, you can make the bread any shape you want and just put it on an oven tray. Loosely cover the dough with plastic again.

Let the dough rise again for about 45 minutes while you heat up the oven to 200-220 degrees C.

Bake for 15-25 minutes, depending on what shape your dough is (flat, wide bread will cook quicker than a taller loaf) and how crusty you want the top to be. It helps to mist the top of the dough with water just before you put it in the oven.

The crusty top and chewy, tangy sourdough flavour of this bread make it a great any-occasion snack. It toasts well too!


One Comment »

  1. Sandy Ryan Says :
    23 March, 2012 at 9:21 am


    I have had no success with sourdough starters, would you share your secrets. Or even consider running a programme. I am the Chair of the Wairarapa Community Centre and a board member of the Womens Centre and there is strong following amongst my colleagues.

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