We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Pretty simple sourdough

I have made a loaf most days for 3 months now, and I am somewhat lazy. Here's what has worked

Like this? Share it with your friends.

Report abuse

Create your mother. It took me about a week, and I mixed four and water in which I had washed various fruit that had been in baskets in the kitchen. After a few days, it came alive and it has been ever since. I keep 2 jars of mother in the fridge, so that the one that is used one day has a whole day to recover in the fridge before being called on again.


My basic proportions have been this:

0. in the evening, take the jar of mother out of the fridge and feed it a soup-spoon of flour. Dribble some water in to get a thickl creamy consistency.

1. create the sponge with 100g flour (i have been using Shipton Mill Stron French) and 100ml tepid water, with about 25g of mother. I do this first thing in the morning and let it build and ferment for a couple of hours. I have ot found that timing is too important. I do this in a small cereal bowl.

2. at some point in the morning - again, precise timing not important - I get out a bigger glass bowl and mix 450g Strong White with 50g Wholemeal, 12 g salt (at this point, when dry, mix it all together), and add 375ml (g) of tepid water. I use dough scrapers or wooden spoons or a fork to mix it all into a sticky mass

3. Around lunchtime, I mix the sponge with the sticky water/flour mix in the bigger glass bowl. I use the dough scrapers to properly mix the two by repeatedly folding the sticky ball over the creamy sponge. You can tell visually when the 2 are pretty well mixed.

4. Occasionally during the rest of the afternoon, use the dough scrapers to do some more folding. I do this when I want a break from work, maybe 4 or 5 times.

5. Before going to bed, I put a bit of flower on the kitchen top, scrape the dough out of the bowl and onto the top, and do just a bit of stretch & fold. Not much. I also roll the dough on the kitchen top to make it into a nice smooth balloony whole.

6. I put the dough into a patterned bread basket (nice for visuals) and put it into the fridge for the night. At the same time, I get the second jar of mother out of the fridge for the next day's baking.

7. When I wake up the next monring, I put the oven onto 265 with circulation and place my big le-Creuset type pot into the oven so it also heats up. When the oven beeps that it has reached the right temperature, I put the dough into the Le Creuset-style pot, score it with a cross and sometimes dribble a tiny bit of olive oil. I close the lid on the pot, put it all into the hot oven, and set my phone timer for 25 mins. When the timer goes off, I immediately restart it, reduce the temp to 200, and take the lid off the pot.

8. Enjoy ans start again.

This has kept a family of 4 in bread for 3 months now.

Added by: Tony Curzon Price

Tags: Bread Sourdough

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Flour Direct Shop update

Dear Customers,

Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.

If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.


Keep safe and well

The Shipton Millers