Sourdough Bread



  • 2 cups organic white flour
  • 1 1/2 cups whole-grain organic white,┬áred fife, rye flour or in the absence just white flour
  • 1/4 cup proofed and bubbly sourdough starter*
  • 1 1/2 cups room temperature water
  • 2 teaspoons finely ground unrefined sea salt
  • olive oil, for oiling the bowl


  1. Dump the flours, sourdough starter, water and salt into the basin of a standmixer equipped with a dough hook. Mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
  2. Oil a baking glass dish, and dump the ball of dough into the mixing bowl. Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
  3. Bake, covered with tin foil, for 30 minutes at 375 F. Remove the cover, and continue baking a further 30 minutes until the bread is fragrant and a light amber brown.
  4. Remove the bread from the oven, cover with tea towel and allow it to cool on a wire rack before slicing and serving.

* To prepare sourdough starter simply mix equal amounts of flour and water (by weight) and leave at room temperature for a week. Keep adding equal amounts of flour and water every day until bubbly.