banner image

Honey Malt Sourdough

Note: this is a corrected version, as I had initially posted it with a couple of errors


For starter:

  • 30g storage starter
  • 190g water
  • 150g bread flour

For dough:

  • 440g water
  • 630g bread flour (I use either Untreated organic white No. 4 or Finest baker's white No.1)
  • 180g organic spelt wholemeal or organic wholemeal wheat flour
  • 50g honey
  • 30g wheat germ and bran
  • 30g malted wheat flakes
  • 19g salt


  1. Prepare starter the night before, rest about 12 hours
  2. Remove 30g of your overnight starter and replace in storage starter
  3. To begin the dough, add water first, mix to dissolve starter, then all other ingredients except the salt, mix together and leave for 45 minutes to autolyze.
  4. Add salt, mix together well, and work the dough for 5 minutes or so.
  5. Leave in the bowl to rest for 1 hour 20 minutes.
  6. Fold one way, then the other way, and rest for another 1 hour 20 minutes.
  7. Form loaves and leave to prove about 1 hour 40 minutes (if your oven take about 20 minutes to heat), then heat the oven to 230.
  8. Two hours after forming the loaves, score and bake for 20 minutes at 220-225, then another 20 minutes at 195.


Thanks for this recipe to Austin Hall, whose sourdough I have adapted here....