Simple Sourdough Recipe

Recipe 1: 

Sourdough with All-Purpose + Whole Wheat

This produces a classic country loaf — soft crumb with a touch of whole grain complexity.

Formula (1 loaf, ~800 g baked weight)

• 450 g all-purpose flour

• 150 g whole wheat flour

• 375 g water (reserve 25 g for later salt incorporation)

• 10 g salt

• 150 g active starter (100% hydration, from feeding above)

Method

1. Autolyse (6:00 am): Mix flour + 350 g water. Rest 30–45 min.

2. Mix (6:45 am): Add starter + remaining 25 g water + salt. Mix until dough forms.

3. Bulk Fermentation (7:00 am–5:30 pm): At room temp (21–23°C/70–73°F), stretch & fold 1–2 times in first 2 hrs. Leave to rise.

4. Shape (6:00 pm): Preshape, rest 20 min, final shape into banneton.

5. Cold Proof (overnight): Refrigerate 10–14 hrs.

6. Bake (next morning): 20 min covered at 230°C (450°F), 25 min uncovered.