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Within a week of having purchased you Sourdough, you’ll need to “Refresh” it if you haven’t used it.

If you have used it, you’ll need to refresh it after each use:

  • empty starter into a clean bowl and leave in 100g – discard the rest

  • Add to it 50 g of warm water & 50 g of good flour

  • Stir together and leave for a few minutes while you rinse the glass jar with hot water (no soap)

  • Spoon the “refreshed starter” into the glass jar and close it loosely

  • Leave in a warm place for an hour & place in the fridge until you are ready to use it (no more than 1 week)

Easy Sourdough @ Home


Take starter home (approx. 200 g) - It’s ready to use straight away.

If you’re not baking the same / next day, place your starter in a clean glass jar with loose fitting lid & put it in a cool part of the fridge – not the back & not the door.

We’ll refresh it once we’re ready to make bread (see below).



500 g flour

350 ml water (70% hydration)

100 g sourdough starter (refreshed and doubled in size)

10 g salt

How To

  1. Dilute the sourdough into 100ml of the water

  2. Work that into the flour (in a bowl)

  3. Add the rest of the water slowly while mixing

  4. Add the salt

  5. Mix well & knead for 10 minutes

  6. Cover dough and wait for 10 minutes

  7. Fold dough from outer edges into the middle (like a handkerchief) – turn over & fold again

  8. Place the loaf into a pre-oiled baking pan, brush the top with oil & cover with cling wrap

  9. Leave the loaf in a warm spot for two hours & place in the fridge overnight (at least 12 hrs)

  10. The next day remove from the fridge and bake directly

Baking Instructions

  1. Pre-heat oven to 200 degrees (fan forced)

  2. Score loaf if desired & Spray on a mist of water

  3. Place sourdough in oven

  4. Bake for 15 minutes, turn the loaf 180 degrees to ensure an even bake.

  5. Bake for a further 15 minutes ensuring it is golden brown on top.

  6. Remove it from the oven. If it’s not golden brown, leave in for a further 5 – 10 minutes.

  7.  Remove bread from the baking pan and place on a rack.

  8. Allow to cool for at least 30 minutes - waiting is the hardest part, but it helps “set” the crumb. If you can’t wait, break bread by hand rather than slicing.

  9. When it’s cooled, slice with a serrated bread knife and dip in EVOO (extra virgin olive oil)

  10. Share and enjoy 😊

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