Sourdough Bread

We’ve gone through many iterations of Sourdough and saved our favourite recipes and resources below.

Rustic Sourdough Bread

This one turns into more of a “farmers loaf” similar to what you’d find in a local grocery store bakery, less of the traditional sourdough composition, but much simpler to bake.


  • Prep: 12 mins
  • Bake: 25-30 mins
  • Total: 3hr 7mins
  • Yield: Two 10″ loaves, 32 servings


  • 1 cup (227g) ripe (fed) sourdough starter
  • 1 ½ cups (340g) lukewarm water
  • 1-2 tsp instant yeast
    • When using sourdough discard (instead of fed) use 1.5x additional instant yeast
  • 2 ½ tsp salt
  • 5 cups (602g) all purpose flour


  • Combine all of the ingredients, kneading to form a smooth dough (we use KitchenAid stand mixer with dough hook)
  • Allow the dough to rise in a lightly greased, covered bowl, until it’s doubled in size, about 90 mins
  • Gently divide the dough in half, it’ll deflate somewhat
  • Gently shape the dough into two oval loaves; or, for longer loaves, two 10″ to 11″ logs. Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until very puffy, about 1 hour. Towards the end of the rising time, preheat the oven to 425ºF
  • Spray the loaves with lukewarm water and dust generously with flour
  • Make two fairly deep diagonal slashes in each; a serrated bread knife, wielded firmly, works well here
  • Bake the bread for 25-30 mins, until it’s a very deep golden brown. Remove it from the oven, and cool on a rack


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