White Sourdough Bread Recipe
using the old dough method
White Sourdough, using the Old Dough Method, suits everybody who has a busy life. You might only get the time to make bread once a week - possibly less.
Everybody is so busy these days, therapeutic things like making a loaf or two of fresh sourdough bread is just something that has to get squeezed in.
If this sounds like you, then the old dough technique is just what you need to know about. There are a number of reasons for this, including:
 only one stage involves getting your hands in the dough - and if you're smart you can manage it with one hand only!
- the bread you'll make is sensational.
- you can keep your old dough in the fridge a month (or more) at a time, and it will still bounce back instantly to make great bread. This appeals to very occasional bakers, especially when they see they don't have to worry about feeding their starter.
 Even if you don't get to your old dough for way too long, it's still instantly useable, with just a little running repair work. This picture shows the ripe starter under the 'scarf' of stale sourdough mould being cut off. I used this starter immediately after cleaning it in this recipe, and it worked really well.
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This recipe uses the reserved dough from the wholemeal sourdough recipe in this section. The old dough technique is very simple to maintain, as you don't need to keep and feed a starter in your fridge - you just cut off a chunk of dough from each new batch of dough before the salt goes in, and put it away for next time. Couldn't be simpler. It also has the advantage of being easier to handle than a wet starter, because it's fairly dry. It also keeps for substantially longer. There's a bit more about 'old dough technique' in this website. Follow the link here and you'll find it. In the meantime, it's a matter of adjusting the recipe to create some extra dough to reserve for next time. I should also mention that this recipe works perfectly with the 'delayed salt' method I use throughout this website.
This version of the recipe uses a white roller milled flour, but when it's mixed with the wholemeal old dough, it becomes quite a lovely honey colour. The bread you'll make has a great flavour and texture too!
White Sourdough recipe
from the 'old dough' method:
You'll need:
- 300 grams of old dough from the wholemeal sourdough recipe
- 1.3kg of Organic White roller milled flour (the whiter the better for this recipe).
- 650 - 750 mls of warm water (an elastic measurement because flours differ in how much water they will hold)
Note: The old dough should have aged for at least a couple of days before using. It should be slightly sticky and tangy - and if it has begun to return to a more liquid state it will be ideal. If it is still very much like dough, it is possibly too young to use.
Method:
Dough:
Put the water in a large bowl or plastic container. Break the old dough through it in small chunks.You can let the mixture stand for a little while to loosen the starter.
Sift or pour in the flour gradually using a wooden or plastic spoon, or one hand, to stir the flour into the water. It will gradually thicken as you add more flour. By doing this, you are growing gluten strands, and these will help in making the bread have a nice, loose texture later on.
 Keep stirring in a circular motion until the mixture is starting to break into balls. Add the rest of the flour, and, using one hand, begin to bring the mass together by kneading with the base of your hand. This will take a few minutes, and may eventually involve both hands in a traditional kneading technique. When it is very roughly in one piece, cover the bowl or container and leave for an hour.
When you return to the dough, begin kneading with both hands for a few minutes to even it out. You will find that it rapidly becomes quite smooth and silky.
Cut a 300 gram chunk off and put it in a loose lidded plastic container in the fridge. This will be your old dough sourdough starter for next time. As before, it will be ready to use in a couple of days. It will also keep for weeks without feeding.
Now sprinkle the salt over the dough and begin kneading again. Keep kneading until the salt can't be felt in the dough any more. This will take a few more minutes.
First Proof:
Now your dough is ready for its first proof. Pop a cover over it and leave for a day or so. It is ready when you poke it with your finger and there is no resistance.
Second Proof (also known as 'intermediate proof'): 
Now divide the dough in two equal parts. They should weigh around a kilogram each. Round them, with the seam at the bottom, and place at opposite ends of your large plastic box or on the bench, covered, to gas again. You just want to round them here, not actually knead them, beacause you want to keep the gas inside fro a lighter bread when you bake it). When they can be poked and don't resist, they are ready to mould into the final shape. This stage will take about an hour, though in warmer weather it is usually less.
Final Proof:
Mould into cylinders, spray with water, and dust with flour in a sieve, or even better, use coarse semolina. Slash about 3 diagonal slashes quite deep with a fruit knife or something sharp. Place in medium sized bread tins, or on baking sheets, if you want vienna shaped loaves. 
Allow to proof until the tins are filled. At this point, turn on your oven, and follow the article Baking Techniques. If you haven't read it yet, I would recommend also covering Domestic Ovens.
These will provide backgound for the baking, and while I could tell you that I generally use about 180 degrees centigrade for about 45 minutes, there is a lot more information in these linked articles so that you get it right the first time!
Other recipes in this site include:
Basic Sourdough Recipe
White Spelt Sourdough Recipe
Basic Sourdough Variation (Baking By Feel)
Wholemeal Sourdough (Old Dough) Recipe
White Sourdough (Old Dough) Recipe
Light Rye Sourdough (Old Dough) Recipe
Medium Rye Sourdough (Old Dough) Recipe
Continental (Semi Leaven) Bread Recipe
Light Wholemeal (Semi Leaven)Bread Recipe
Light Rye (Semi Leaven) Bread Recipe
For more Sourdough Breadmaking information, recipes and resources - read on!
If you would like to flesh out your knowledge about sourdough breadmaking at home, have a look at the Recommended Reading section. I have listed a number of my all time favourite breadmaking books there. Follow the links if you would like to purchase any of the books online. Remember, if you buy a book through this site, it will help me to continue building this free sourdough breadmaking resource.
Have a look at SourdoughBaker's Online Shop. A dedicated shop for the keen home baker.
Some of the things you'll find in the SourdoughBaker Shop include:
- Tools and Utensils for the home baker, including things that you might have to pay too much for locally
- Books and articles about Artisan breadmaking and pastrycookery, including specialist compliations (coming soon!)
- Specials and Featured Products
- Breadmaking Kits, especially the Bakery in a Box, which contains everything you need to make bread by hand at home cleanly, flexibly and efficiently.
Until next time,
Happy Sourdough Breadmaking!
You can find direct links to any of the sourdough recipes in this site by following your favourite looking recipe below:
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