To really get the most out of this section, make sure you cover the section on sourdough starters first. Good sourdough bread comes from good, ripe sourdough starter!

This section is all about making dough - everything you need, from the basic ingredients, to some simple (and more advanced) sourdough recipes, to hand doughmaking techniques. 

White Sandwich Sourdough Bread Recipe

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes


White Sandwich Sourdough

 White Sandwich Sourdough Bread is a different kind of sourdough - it's quite mild in flavour, also quite light. It contains no refined yeast, and most importantly has a very fine texture. So it's ideal for sandwiches!

It's unlike other recipes here, as it starts from a sourdough sponge, and gradually becomes a dough over quite a few additions of flour. I've done it with four stages here, because it's workable and easy. The recipe takes about 12 - 18 hours from whoa to go. Instead of an intermediate proof, it just ripens as it goes - by the final proof (in the tins) it'll just rise up and be ready to bake within an hour or so.








White Sourdough using dough starter

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes

White desem bread

This White Sourdough bread recipe utilises the 'dough starter' sourdough method.

There are different ways to make bread using a dough starter, or desem, and the way i've settled on here is one way only - and I choose it because it's easy to maintain, and because of its resilient nature. It also has an absolutely distinct flavour, and if you are a long term sourdough propeller head like me, you'll appreciate it straight away as being one of a kind, as all good ferments become over time. The longer, the better!





Light Wholemeal sourdough recipe (using dough starter)

Written by Warwick Quinton. Posted in Basic Sourdough Bread Recipes

Light Wholemeal Sourdough Bread Recipe

made using the dough starter sourdough (desem) technique.

Light Wholemeal Sourdough BreadThis lovely sourdough bread tastes like a fine wine - deeply sour, but understated. It's a treat for the senses, and will require a bit more commitment than some of the more basic recipes here. But the rewards, ahh, yes, the rewards...

When you have been searching for the holy grail of sourdough breadmaking for as long as I have, to discover someone has visited these shores before is both humbling and daunting. People who have breadmaking as their passion, I have observed, have none of the arrogance of coffee snobs. They just learn, and share, and learn some more. We all have failures, because we all experiment, and thus we get any chips knocked off our shoulders each time something doesn't work. It's a lovely thing, and so too is the world of specialist forums. So thanks to 'floydm' for bringing us A great forum, with many great minds freely sharing their breadmaking experiences.

Wholemeal Spelt Sourdough Recipe

Posted in Basic Sourdough Bread Recipes




Wholemeal Spelt Sourdough Bread Recipe

This recipe will provide 2 large loaves of Wholemeal Spelt Sourdough Bread. I generally slice and freeze them straight after baking - that way, the family will use it as toast, or you can make sandwiches while it's still frozen, which will thaw by lunch time.

Sourdough Breadmaking Classes and Workshops

If you like the site, and would like to have me come to your venue or kitchen to conduct sourdough breadmaking workshops with your group, have a look at the options and ideas for breadmaking workshops and demonstration classes while you're here.