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Geekery free sourdough

Updated: May 24, 2020

I just can't read another lockdown sourdough recipe!

It's really not rocket science people!

It doesn't require constant attention, it won't take up every waking hour and it's fun not frustrating.

The first part of the recipe takes less than a minute a day for 5 day's. You don't need to be too precise with it at this stage, I highly recommend finding a pot that will hold around 200g of flour and using this rather than weighing the flour/water/starter every time.

In the second part of the recipe I found that a nice warm place to prove the dough really helped (outside covered in cling film on a warm day) I also found that setting reminders on Alexa helped me keep track and I didn't need to touch anything when my hands were covered in dough.


3g dried yeast

200g bread flour

200ml water

Combine and leave overnight in a sterilised jar with a loosely fitted lid

Remove 200 ml/g of the mix and replace with 100g flour and 100 ml of water

A cup or tub that holds around 200g is helpful here.

You can use the discard to bake with straight away but you will need to add a little yeast (around half of what you would usually use so about 8g dried yeast per kilo)

Repeat this process for 5 days.

The mix can now be left fallow without too much interference. A feed every 10 days or so suffices if you’re not using it regularly.

The loaf:

I've included some times here as a guide to how you might fit making the loaf into the day. The times are flexible with around 15 minutes leeway.

The night before feed the starter with 100g flour and 100g water (using your cup if you have one)

In the morning remove 200g starter and add to:

500g bread flour

30g vegetable oil

And add water to combine into a stiff, rough dough. Leave the dough in a bowl covered with cling film for half an hour.


Now mix 10g salt with around 30ml water and stir to dissolve. Work this into your dough.


Leave this for an hour in a warm place covered with cling film. Knock the dough back by folding it in half and half again. Recover with cling film. And leave for another hour.

Repeat this process 3 times

12.30, 13.30, 14.30

Now form your loaf, Either in a floured cloth/ basket or shape and place on a tray or tin on greaseproof paper. Leave for another ninety minutes


Preheat the oven to 240c, on a lower shelf put a shallow tray full of boiling water.


Bake loaf at 15 minutes then turn oven down to 180c for another 20/30 minutes


Remove from the oven and leave to cool for 15 minutes


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