8) Sourdough Sunday


I was given a wee bit of Carl's sourdough starter at New Year's.  It's been sitting patiently in the fridge ever since, maintained but unused, until a discussion on Ravelry inspired me to get it out and build up the volume to use

My first loaf was made thusly:

  • 1.5 cups of rather wet starter;
  • 0.25 cups water;
  • 2.5 cups of white bread flour;
  • 1.5 tsp sugar;
  •  a scant 1.5 tsp salt.

I shoved the lot in the bread maker and switched to the dough cycle.  I left it in the bucket to prove, and it doubled in about 10 hours.  I knocked it back and put it into a colander containing a cotton cloth, well dusted with spelt flour, where it stayed overnight.

Preheated the oven and a pizza stone to somewhere over 200 deg.C (the thermostat is bust), and turned out the loaf onto the stone, where it promptly deflated.  I slashed the top, and baked it in our thermally random oven for about 40 mins, after which time it was somewhat re-risen, and had the classic 'sounds hollow' thing going on.


The crust is chewy and crunchy, the crumb springy and just a touch on the moist side.  It's delicious, and a big slice was exactly what I wanted for breakfast.  Will definitely do again.


  • Yum!!!!!!!!!!!!

    31st January 2010
  • Geodyne

    Heeee. Very pleased. It looks marvelous. 🙂

    1st February 2010
  • Hurray for sourdough! I’m working on a sourdough post for Friday. I think I’m finally getting a bread we’re happy with. It is fun to bake, isn’t it?

    4th February 2010

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