Both regular and large size options are listed below, as well as options for white or mixed. A large dutch oven or heavy bottomed pot should be able to take a large sourdough but if in doubt try first with the regular size loaf.
Note: If you are using one of our full kits that come complete with our specialist flour then move right along to the step below, if however, you are using one of our basic kits or your own flour then make sure you read our FAQ guide on which flour to use and follow it. If you pick the wrong flour your loaf might not spring and you could very well be disappointed in your sourdough adventure!.
Totals Required:
Total White Flour | 400 grams |
Total Water | 270 millilitres |
Total Salt | 9 grams (1½ teaspoons) |
Breakdown:
Starter Flour | 50 grams White |
Main Flour | 350 grams White (or 200 White and 150 wholemeal if making a white and wholemeal mix) |
Starter Water | 50 millilitres |
Water for Salt | 25 millilitres |
Main Water | 195 millilitres |
Salt | 9 grams (1½ teaspoons) |
Totals Required:
Total Flour | 575 grams |
Total Water | 390 millilitres |
Total Salt | 14 grams (2 teaspoons) |
Breakdown:
Starter Flour | 50 grams White |
Main Flour | 525 grams White (or 300 White and 225 Wholemeal if making a White and Wholemeal mix) |
Starter Water | 50 millilitres |
Salt Water | 50 millilitres |
Main Water | 290 millilitres |
Salt | 14 grams (2 teaspoons) |
Notes:
Link to Google Sheet White: Right Here
Link to Google Sheet White + Wholemeal Mix: Right Here