Sourdough Bread

Sourdough Bread
I’ve been playing around with bread for a while, and since I got some sourdough starter from my neighbors a few months ago, I’ve been baking every week. I’m no expert by far, but this is what’s been working well for me. I’m mostly following the recipe and method as outlined in these two videos (one, two).


  1. In the evening, take the starter out of the fridge and feed cca 1/4 c flour and 1/4c water.
  2. In the morning, weigh out the 100 g of starter, mix with the water and flour, let rest for half an hour to an hour.
  3. Add a bit of and the salt. Throw and fold the dough for 10-15 minutes till the gluten develops.
  4. Let the dough rest till the evening.
  5. Stretch the surface of the dough by folding the sides underneath it. Let it rest seam down for 30-45 minutes till the Dutch oven heats up in the oven (cca 460 F).
  6. Score the surface of the bread once transferred into the oven, bake 30 minutes covered and then 10-15 minutes uncovered.
  7. Let the bread cool to room temperature before eating.


  • sourdough starter, 100g
  • water, 200 g
  • flour, 300g (I usually do 150 g bread, 100 g whole wheat, and 50 g rye) + extra as needed for kneading
  • a bit of water and cca 1/2 tbsp of salt

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