100% Sourdough Bread

*We recommend to weigh out the ingredients instead of using the cup measurements for accuracy


120g Ripe ‘fed’ sourdough starter 

170g Lukewarm water 

300g Lighthouse Bread & Pizza plain flour (divided) 

1 Tsp Salt 


Day 1 

  1. Combine starter, water and 180g flour into a mixing bowl. Using a K-beater, mix on medium-high speed for 1 minute. 

  2. Cover and leave for 4 hours, at room temperature. Refrigerate overnight for approx. 12 hours. 

Day 2

  1. Remove from the fridge and leave for about 15 minutes at room temperature. Add remaining 120g of flour and salt. Knead to form into a soft dough.

  2. Allow dough to rise until light and airy, approx. 5 hours at room temperature, depending on how active the starter is. At every hour, gently deflate and knead/ stretch the dough to have a better judgement on the progress of the bread as well as strengthening the gluten formations. 

  3. Gently shape the dough into oval loaves and place them onto a parchment-lined baking tray. Cover with a clean damp tea towel and leave to rise for approx. another 2 hours until noticeably risen. The loaves, in most cases, would spread more than they rise- they will rise more once they are baked in the oven. 

  4. Preheat the oven to 240°C Conventional or 220°C Fan-forced. 

  5. Spray or brush the loaf with lukewarm water. 

  6. Lightly dust the loaf with flour. 

  7. Slash fairly deep cuts atop the loaf. 

  8. Suggestions: For round loaves, try slashing across the center and a curved slash on each side. For oval loaves, try slashing two diagonal slashes. 

  9. Bake the bread for 25 to 30 minutes, until very deep golden brown. Once done, remove from the oven and cool on a rack. 




Tip: 

How to increase sourness in the sourdough bread

  • If preferred for a more sour and tangy sourdough bread, refrigerating the bread dough would encourage the production of the tangier acetic acid than lactic acid. 

  • Try not to feed your starter too often prior to baking this recipe- feeding the starter more often would give it a milder flavour, whereby the longer the sourdough starter goes without feeding, the more acetic acid it develops. 

  • Use a mature starter – a few months old. 


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