Making Sourdoughs


Post updated: September 2016 (a few new photographs added)

  • Introduction
  • The “stretch and fold” method for making sourdough
  • Recipe for standard sourdough loaves
  • Simple flavour variations
  • The sourdough starter (making a starter from scratch; maintaining & feeding the starter)
  • The more traditional kneading method
  • Rising: bulk fermentation & the final proof
  • Shaping
  • Turning out the dough
  • If the dough does not want to come out of the banneton!
  • Scoring/slashing the dough
  • To steam or not to steam
  • Too sour or not sour enough?
  • A rough timescale for making a batch of sourdough loaves
  • My favourite flavoured sourdoughs, including recipes for using the discarded starter


I have been making sourdough bread for about 15 years and it is the type of bread I love coming back to time and time again, whether it is a standard no-frills loaf – when simplicity absolutely reigns! – or a loaf with added extras……

A sourdough loaf…

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  1. Wow thankyou for all that hard work. I’ll be revisiting this when I get to sourdough. Now I’m thinking I need to check the text to see what sort of waiting time I’m in for!


  2. To be honest, a decent sourdough can be done within a warm day – with plenty of time to do other things during the waiting around – or else a day plus and overnight rise.


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