Food - 7 min read
A very basic sourdough
By Mei Tanaka - 30 April 2026 - 1 views
Photo: Wesual Click on Unsplash
A no-frills sourdough that fits around a working week. One starter feed, one shaping, one bake. Crackly crust, soft middle, good for sandwiches.
This is not the best sourdough recipe on the internet. It is the one I actually use. The difference matters.
Feed your starter Friday morning. By Friday evening it should be bubbling. Mix flour, water, salt and starter into a shaggy dough. Cover and walk away.
Every half hour for two hours, give it a stretch and fold. Then leave it on the bench overnight if your kitchen is cool, or in the fridge if it isn't. Saturday morning it should be puffy and smell sour.
Shape it into a tight round, drop it into a floured bowl seam up, and back in the fridge until you are ready to bake. I usually bake mid-afternoon.
Pre-heat a Dutch oven for half an hour. Tip the loaf in, score it once across the top, lid on, twenty minutes at 230C. Lid off, another twenty until it sounds hollow.
Cool it for at least an hour before slicing. I know. I know. Cool it anyway.
Feed your starter Friday morning. By Friday evening it should be bubbling. Mix flour, water, salt and starter into a shaggy dough. Cover and walk away.
Every half hour for two hours, give it a stretch and fold. Then leave it on the bench overnight if your kitchen is cool, or in the fridge if it isn't. Saturday morning it should be puffy and smell sour.
Shape it into a tight round, drop it into a floured bowl seam up, and back in the fridge until you are ready to bake. I usually bake mid-afternoon.
Pre-heat a Dutch oven for half an hour. Tip the loaf in, score it once across the top, lid on, twenty minutes at 230C. Lid off, another twenty until it sounds hollow.
Cool it for at least an hour before slicing. I know. I know. Cool it anyway.
