Classic Sourdough
Our step-by-step guide to beautiful sourdough bread.
★ Make sure your starter is active — feed it every 12 hours for a few days before starting.
★ Use a kitchen scale, not cups.
★ If using your own flour, check our FAQ guide on flour selection.
★ Have fun!
Regular Size
| Ingredient | Amount |
|---|---|
| Total White Flour | 400g |
| — Starter Flour (White) | 50g |
| — Main Flour (White) | 350g |
| Total Water | 270ml |
| — Starter Water | 50ml |
| — Water for Salt | 25ml |
| — Main Water | 195ml |
| Total Salt | 9g (1.5 tsp) |
For wholemeal mix: use 200g White + 150g Wholemeal for the main flour.
Large Size
| Ingredient | Amount |
|---|---|
| Total Flour | 575g |
| — Starter Flour (White) | 50g |
| — Main Flour (White) | 525g |
| Total Water | 390ml |
| — Starter Water | 50ml |
| — Salt Water | 50ml |
| — Main Water | 290ml |
| Total Salt | 14g (2 tsp) |
For wholemeal mix: use 300g White + 225g Wholemeal for the main flour.