Ingredients:

  • 100g all-purpose flour (for the sourdough starter)
  • 100g whole wheat flour (for the sourdough starter)
  • 200ml lukewarm water (for the sourdough starter)
  • 1 tablespoon sugar (optional, for the sourdough starter)
  • 500g bread flour (for the bread)
  • 300ml active sourdough starter (from above)
  • 250ml lukewarm water (adjust based on dough consistency)
  • 10g sea salt

Instructions:

  1. In a clean glass jar, mix together the all-purpose flour, whole wheat flour, and lukewarm water.
  2. If using, add sugar to promote fermentation.
  3. Stir until no dry flour remains. Cover loosely with a cloth or lid and let it sit at room temperature for about 5-7 days, feeding it daily with equal parts of flour and water to encourage growth.
  4. Once your starter is bubbly and has doubled in size after being fed, measure out 300ml of this active starter in a bowl.
  5. Add the bread flour and sea salt into the bowl with the starter.
  6. Gradually pour in lukewarm water while mixing with your hand or a spatula until combined into a shaggy dough.
  7. Knead for about 5–10 minutes either by hand or on a lightly floured surface until you achieve a smooth dough that is slightly sticky but holds its shape.
  8. Place kneaded dough back in an oiled bowl and cover it.
  9. Let it rise at room temperature for about 4 hours, or until doubled in size.
  10. Gently punch down risen dough to release air bubbles; shape into round loaf.