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Preparation time
Total time
12 portion(s)


Sourdough starter

  • 100 g plain flour
  • 75 g warm water
  • 1 pinch salt
  • 1/8 tsp dried instant yeast


  • olive oil spray
  • 50-70 g potato, peeled
  • 750 g water
  • 500 g Baker's Flour
  • 1 tbsp oil
  • 1 1/2 tsp salt
  • 1/2 tsp dried instant yeast
  • warm water, for sprinkling

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Recipe's preparation

    Sourdough starter
  1. Place a glass bowl onto mixing bowl lid and weigh flour and water into it. Add salt and yeast, then stir to combine. Cover with a kitchen towel and set aside for 3 days. Do not stir or agitate (see Tips).
  2. Bread
  3. Spray a loaf tin (25 x 9 x 11 cm) with oil, then line with baking paper and set aside.
  4. Place potato into mixing bowl and chop 3 sec/speed 5. Transfer potato into simmering basket.
  5. Place 500 g of the water into mixing bowl, insert simmering basket with potato and cook 8 min/100°C/speed 1. Remove simmering basket with aid of spatula and set aside to drain. Rinse mixing bowl.
  6. Place flour, remaining 250 g water, 60 g of Sourdough starter, oil, salt, yeast and reserved potato into mixing bowl and combine 10 sec/speed 5, then knead DoughDough mode"Dough mode" /3 min. Transfer dough onto a silicone bread mat or into a lightly oiled bowl, cover with kitchen towel and allow to prove for 30-40 minutes in a warm place or until doubled in size.
  7. Preheat oven to 200°C. Knock down dough and shape into a loaf. Transfer into prepared loaf tin and prove again in a warm place for 30 minutes or until doubled in size.
  8. Cut a few slits on top of loaf, sprinkle with warm water and bake for 35-40 minutes (200°C), until golden and bread sounds hollow when tapped underneath. Transfer onto a wire rack to cool before slicing and serving.


Unlike traditional sourdough starters, you do not need to stir or agitate this starter. This starter is ready when it's increased in size and looks aerated (you can see small bubbles). In warmer climates, it might take less than 3 days for starter to be ready (we suggest checking once each day). The starter has not fermented properly if it's hard or firm all the way through (it may have a hard crust on top, but that can be removed and starter underneath used).

Use lefterover starter to make another loaf. You can store the starter in the refrigerator for up to 2 days.

Thermomix Model

  • Appliance TM 5 image
    Recipe is created for
    TM 5
    If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
    For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Cheat's sourdough



  • 26. August 2019 - 07:49

    I can’t see why not I would.

  • 26. August 2019 - 07:46

    Very pleased with my baked bread. It Had body with a crusty coating. Just like the photo! Will be making again just need to plan ahead with fermenting the yeast. (Took less than three days to ferment n formed a coating which I removed)😊 Tku for the recipe.

  • 18. August 2019 - 08:37

    Could you use wholemeal spelt flour instead of baker's flour.
    Thanks Carol.

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