Baking a loaf of this dense, chewy bread requires making a fermented “starter” out of flour, but it’s worth the effort. Sourdough bread is known for its rich, complex flavor profile and delicious spice. To create the perfect starter, wild yeasts must work their magic, resulting in a bread with an incredibly satisfying texture and a crispy crust. Every bite is filled with an unparalleled depth of flavor that will delight any bread lover. Experience the tradition and enjoyment of homemade sourdough and take your baking skills to a whole new level.


  • 700 g strong white flour
  • 500 g strong white flour
  • 1 tsp fine salt
  • 1 tbsp honey
  • 300g sourdough starter


Sour Dough Bread
To make sourdough bread, you first need to make a fermented “starter” to replace the usual processed yeast. Making sourdough for the first time is a lengthy process, but the resulting bread, with its chewy texture and deliciously tangy flavor, is well worth the wait. Once you’ve made the starter, save it to allow the flavors to mature and use it every time you bake a loaf. Store your starter
If you plan to make sourdough every 2-3 days, keep it at room temperature and feed it every day or every other day. For less frequent cases, store it in the refrigerator, feed it once a week, and then let it sit at room temperature for 24 hours to keep the yeast active. Use your starter
If using the starter from the refrigerator, let it sit at room temperature for 24 hours. Always try to use your starter when it is “hungry” (i.e. hasn’t been fed for 24 hours). Leave about 200ml of the starter in your jar for the next loaf.

Preparation steps

Sourdough: A delicious and nutritious bread

Making sourdough bread is both easy and rewarding. With just a few ingredients and a little patience, you can bake a delicious, flavorful bread that is perfect for sandwiches or as a side dish to your meals. Here are step-by-step instructions for making your own sourdough bread:

1. Prepare your starter: In a large glass or plastic container, mix 100g flour with 125ml slightly warm water. Whisk the batter until smooth and lump-free. Leave the jar or container lid slightly open in a warm place for one hour, ideally around 25°C. Then close it and let it rest for 24 hours.

2. Feed the starter: For the next 6 days, you will need to feed your starter daily. Every day, throw away half of the starter and add 100g of flour and 125ml of slightly warm water. Whisk well each time and try to do this at the same time every day. After 3-4 days you should see bubbles on the surface and smell a yeasty and slightly sour smell. This is a good sign that the starter is working.

3. Check fermentation: The time required for fermentation to begin may vary. So be patient. Depending on the temperature and environment, it can take between 1 and 5 days. If after 6 days you still see no signs of life or the starter smells unpleasant, discard it and start again. By day 8, your starter should be bubbly and smell sweeter. This means it is ready to use.

4. Prepare the dough: Mix the flour, 225 ml warm water, salt, honey and sourdough in a large bowl or a table mixer fitted with a dough hook. Mix with a wooden spoon or on low speed in a machine until well combined. Add a little extra flour if the dough is too sticky or a little extra warm water if it is too dry. Transfer the dough to a work surface and knead until soft and elastic, about 10 minutes. If using a mixer, mix at slightly higher speed for 5 minutes. The dough is ready when it springs back when lightly pressed with your finger.

5. Let the dough rise: Place the dough in a large, well-oiled bowl and cover with oiled cling film. Let rise in a warm place for 3 hours. Note that sourdough takes longer to rise than traditional yeast bread. So don’t be discouraged if you don’t see much movement during this time.

6. Shape the dough and let it rise: Line a medium bowl with a clean tea towel and flour it well. Alternatively, you can use a proofing basket if you have one. Return the dough to the work surface and knead it briefly to remove any air bubbles. Form the dough into a smooth ball and dust with flour. Place the dough, seam side up, in the prepared bowl or proofing basket. Cover with oiled plastic wrap and let rise for 6-8 hours, or until approximately doubled in size.

7. Preheat the oven and bake: About 30 minutes before baking, preheat the oven to 230°C/210°C fan/gas. 8. Place a large baking sheet in the oven to heat up. Fill a small roasting pan with a little water and place it on the bottom of the oven to create steam. Remove the heated tray from the oven, dust it with flour and carefully place the risen dough onto the tray. If necessary, you can also score the top of the dough a few times with a sharp knife. Bake for 35-40 minutes until the bread is golden brown and sounds hollow when tapped. Let cool on a wire rack for 20 minutes before serving.

Enjoy the fruits of your labor – a homemade, crusty sourdough bread that is guaranteed to bring you joy.

Nutritional Information

Equipment and tools

Before starting the sourdough recipe, make sure you have the following equipment and tools:

  • mixing bowl
  • Measuring cups and spoons
  • tablespoon
  • spoon or whisk
  • Plastic wrap or cloth
  • baking tray
  • Bread knife

Allergen information

Please note the allergen information for this sourdough recipe:

  • Contains gluten

Storage and leftovers

Follow these guidelines to properly store your sourdough bread and deal with any leftovers:

  1. After baking, let the sourdough bread cool completely on a wire rack.
  2. Once the bread has cooled, store it in an airtight container or bread bag to preserve freshness.
  3. Sourdough bread can be stored at room temperature for up to 3-4 days. Afterwards, it is best to refrigerate or freeze the bread to extend its shelf life.
  4. If you store the bread in the refrigerator, it is recommended to cut it into slices beforehand to prevent it from drying out.
  5. To freeze sourdough bread, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.
  6. If you want to use frozen sourdough bread, thaw it at room temperature or in the toaster.

Health Benefits of Sourdough

Health Benefits of Sourdough

Sourdough bread has gained popularity in recent years due to its unique taste and texture. Not only does it have a chewy texture and a deliciously tangy taste, but it also offers several health benefits.

1. Easier digestion

One of the main advantages of sourdough bread is that it is easier to digest compared to other types of bread. The fermentation process involved in making sourdough breaks down the gluten proteins, making it more tolerable for people with gluten sensitivity or intolerance.

2. Better nutrient absorption

During the fermentation process, beneficial bacteria and enzymes are produced that help break down the nutrients in bread and make them more bioavailable for absorption by the body. This ensures that you get the most nutritional value from the grains used in sourdough bread.

3. Lower glycemic index

Sourdough bread has a lower glycemic index compared to other types of bread. The slow fermentation process and the presence of beneficial bacteria help reduce the rise in blood sugar levels, making it a better choice for those with diabetes or those who are watching their blood sugar levels.

4. Increased mineral absorption

The fermentation process in sourdough bread also helps increase the bioavailability of minerals such as iron, zinc and magnesium. This means your body can absorb and use these minerals more effectively, contributing to better overall health.

5. Rich in prebiotics

Sourdough bread contains prebiotics that have a positive effect on intestinal health. Prebiotics are indigestible fiber that serves as food for the good bacteria in your gut. By eating sourdough bread, you promote a healthy balance of gut bacteria, which can have positive effects on your immune system and digestive health.

In summary, sourdough bread not only offers a unique and satisfying taste, but also offers several health benefits. Its easier digestibility, better nutrient absorption, lower glycemic index, increased mineral absorption and prebiotic content make it a valuable addition to a healthy diet.

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