top of page

The king of Breads

Sour dough

MAKES 1 loaf


For the rye starter: day 1

50g wholegrain rye flour

For the rye starter: days 2, 3, 4 and 5

1 tbsp wholegrain rye flour

For the stiff starter

85g strong white bread flour

To make the sourdough loaf

400g strong white bread flour, plus extra for dusting

50g wholemeal flour, plus extra for the proving basket

50g rye flour

12g fine sea salt

oil, for the bowl

semolina, for dusting