Essential Recipe
The Only Sourdough Recipe You Will Need!
Beginner Friendly
Fed and bubbly, showing signs of life.
Starter amount depends on your climate - use more in cooler climates and less in warm/humid climates where fermentation happens faster. Here in the Top End, I recommend 100g.
Filtered or bottled is best.
I recommend using filtered water as chlorine and chloramine in tap water can interfere with fermentation. Filtered, bore, or tank water helps create a more stable environment for your starter and leads to more consistent results.
Local Aussie brands like Laucke Wallaby's are excellent
Bread flour is ideal for sourdough because its higher protein content develops stronger gluten, helping your dough hold shape, trap gas, and create a better rise and chewy texture.
Crucial for flavour and dough structure.
Any salt will work in sourdough, and it’s absolutely crucial - without it, your loaf will likely flop. My personal favourite is Celtic sea salt.
Perfect for dusting.
Rice flour isn’t essential, but it’s my number one hack for less sticky, easier-to-handle dough and cleaner banneton releases.
Get Into It
In a large bowl, combine the 150g active starter and 350g water. Stir gently until the starter is mostly dissolved. Add the 500g bakers flour and the 10g salt, then mix until no dry flour remains and a shaggy dough forms. Cover the bowl with a damp cloth or lid and let it rest at room temperature for 20 - 30 minutes.
Complete between 1-4 sets of folds every 20-30 minutes. You can complete 'Coil Folds' or 'Stretch & Folds' - whatever you prefer. Cover between sets. The dough should become noticeably stronger, smoother, and more elastic. It could take between 3–16 hours for bulk fermentation to be complete, depending on your climate. You can find a thorough breakdown and guide on bulk fermentation in my Sourdough Masterclass.
Signs to look for - noticeable volume increase, dough looks puffy & aerated, smooth, slightly jiggly texture, bubbles forming on the surface.
Gently turn the dough out onto a lightly dusted surface. Using your hands, gently shape the dough into a tight ball depending on the shape of your banneton or bowl.
Dust your banneton with rice flour and place your dough upside down inside the banneton. One final dusting on top then cover and place in your fridge overnight.
Tip the dough onto a sheet of baking paper before scoring with a blade. This gives the loaf somewhere to expand while cooking. You can add a simple design if you're feeling brave.
Preheat your oven to 240°C (450°F) with a Dutch oven or heavy lidded pot inside for at least 30 minutes.
Carefully remove the hot Dutch oven. Place your dough and bakers paper into the Dutch oven with a spritz of water to help it rise well. Put on the lid, reduce the oven temperature to 220°C (425°F) and bake for 30 minutes. Remove the lid and continue baking for another 10 minutes, or until the crust is 'crustic' enough for your liking.
Carefully remove the bread from the Dutch oven and place it on a wire rack to cool completely for at least 1 hour before slicing. This allows the internal structure to set and prevents a gummy texture. Enjoy your homemade sourdough!