Friday, 10 February 2017


In response to demand, here is the recipe for the Sourdough featured on Facebook.
I make multiple loaves, the quantities quoted are for EACH loaf; so you will need to adjust for your number. 

This recipe is based on one fromTeresa L Greenway.


                 130 g of vigorous sourdough starter at 100% hydration
         275 g water
           10 g salt
      450 g strong white flour


Best started at lunchtime

Mix everything together and cover in a large container

After 2 hours fold the dough, not kneading it, just pick up a corner of the dough and fold the dough in half.
Do this four times.Pick the ball of dough up and turn it over
Leave for another two hours
Fold again as above
Leave for two hours

Shape it into a banneton and cover with a plastic bag

Leave for two hours, then put it in the fridge overnight

Next morning turn the oven to max (240°C) with a baking stone or heavy baking sheet for the loaf to cook on
Remove the banneton from the fridge, take off the plastic and leave it for one hour, while the oven warms up

Turn the loaf out, slash and bake for 45 minutes, the internal temperature needs to be 95°C or higher, or make sure it sounds hollow if you don't have a thermometer.


  1. I have no idea why I read that. I will never attempt it but I do like looking at photos of good food!

    1. It's a lot easier than it sounds, honestly! The total work involved is measured in minutes, its the gaps that give the time for the dough to do all the work.