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Simple Sourdough (including sourdough starter recipe)

Simple Sourdough (including sourdough starter recipe)

(1 rating)
Donna Essex
Serves 1
Prep time: 12h
Cooking time: 1h 30

Making your own sourdough doesn't have to be difficult - this simply and easy to make recipes will soon become part of your weekend routine.

You can't beat fresh sourdough served with smashed avocado, a drizzle of lemon juice and a pinch of salt!

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  • 1.

    First step is to make the sourdough starter - combine 200g of flour with 200 ml warm water in a non-metallic bowl or a glass jar and leave it somewhere warm(ish) overnight (uncovered)

  • 2.

    The following day, remove half from the glass jar (or bowl) and add another 100g of flour and 100ml warm water. Do this for every day for a few days until it starts bubbling (it can take up to a week but it will happen)

  • 3.

    Once the process has finished, you will need 100g of it to make your sourdough recipe, the rest should be kept in the fridge. Make sure it is covered but with a tiny hole to allow it to breathe, you will need to 'feed' it once a week like in step 2 but before each time you 'feed' it, you will need to return it to room temp first, feed it, leave somewhere warm for an hour and then return to fridge. It may get a layer of liquid on top, you can pour this away or stir it in.

  • 4.

    Next step is to make the 'sponge', bring 100g of the starter to room temperature

  • 5.

    Combine 300g flour with half a teaspoon of salt, then add 300ml warm water and 100g of the starter

  • 6.

    Cover and leave somewhere warm for 3-4 hours until it has doubled in size

  • 7.

    Once doubled, you can start the next step of making the sourdough bread

  • 8.

    Combine the 'sponge' with 350g flour and 2 tsp salt

  • 9.

    Turn out onto a floured surface and knead for around 10 minutes until smooth and stretchy

  • 10.

    Lightly oil a bowl, add the dough, cover and leave somewhere warm for a few hours until doubled in size

  • 11.

    Once risen, top onto a floured surface, knock the air out of it and shape into a round boule

  • 12.

    Place on an oiled baking sheet

  • 13.

    Cover and prove for a further hour in a warm place

  • 14.

    Preheat the oven to 220°C/425°F/gas 7

  • 15.

    Place a tray of water in the base of the oven (this will help it develop a good crust) and once ready, score the top of the loaf with a sharp knife.

  • 16.

    Bake for 30 to 40 minutes until golden and sounds hollow when tapped on the bottom

  • 17.

    Cool on a wire rack

  • 18.

    Slice and enjoy!

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