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Sourdough loaf



8 portion(s)


  • 300 grams active sourdough starter, I use a rye sourdough starter
  • 225 grams filtered water, tap water is ok if need be
  • 500 grams flour, spelt or bakers flour (pref organic)
  • 15 grams fine celtic sea salt

Recipe's preparation

  1. Place all ingredients into bowl and  for 3 minutes


    Let dough rest for 20 minutes in bowl


    Preheat oven to 225


    Whist this is resting prepare bread tin by generously coating with olive oil


    for a further 5 minutes


    You will know dough is ready when it passes the window pane membrane test. Take a corner of the dough and stretch it between your fingers and if makes a see through membrane without breaking you have kneaded it sufficiently


    Pour into bread tin - this is a little tricky so oil up your hands in advance so dough will not stick to you and dig out of bowl. Your spatula will come in very handy here.


    Cover tin with glad wrap very firmly so it is air tight and let dough prove to double its size - usually 4-6 hours less if its quite warm. This can even be done over night in the fridge and then take out in morning - and wiat until dough has doubled in size from original - please wait until dough returns to room temperature before cooking in oven


    Remove glad wrap and place into oven for approx 40 minutes or untl bread sounds hollow when you tap it. Tip out onto cooling rack.


    Sourdough will still be cooking inside so please do not cut for about half an hour. As this will dry your bread out - so as tempting as it is please resist.


    Serve with delicious cultured butter and chicken liver pate.



Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now


You can use spelt flour - or bakers flour.  My family enjoy the bakers flour - I prefer the spelt.  So I usually make one of each.


My sourdough starter is a rye starter - it was given to me by a friend. You need to feed it rye flour and water regularly or it gets very angry at you and goes very sour.  See if there are any local sourdough workshops happening in your area - it really is an interesting process.


Don't be scared to give it a try

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Beautiful bread!! Great recipe! My bread turned...

    Submitted by aenn on 12. July 2018 - 19:23.

    Beautiful bread!! Great recipe! My bread turned out very crusty yet moist, half of the loaf was gone within an hour by just 2 adults, after dinner 😬

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  • Good recipe, thanks. Worked

    Submitted by Lenicka80 on 4. April 2016 - 14:42.

    Good recipe, thanks. Worked for me. I made the bread in the evening, put in in the fridge and baked it following day. Everyone liked it, have another one in the fridge ready for tomorrow.

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