A Good Morning's Bake

gbsmith71's picture


I've been a silent viewer of all the great information in these pages and just wanted to share Sunday morning's result and thank everyone here for sharing their knowledge and experience.

I started my starter back in March and as of now, it is nice and active and allows me to bake sourdough every couple of days with a good level of consistency.

The thing I've learnt from my research is that there are almost as many recipes and methods for producing a good loaf as there are bakers and I'm not sure that I will ever stop trying to refine mine. These are 50% wholemeal / 50% Strong white with 60%ish hydration and 50% starter. 3 hour bulk prove with a few folds and then 12 hours in the banneton.

So thanks again to everyone and feel free to provide constructive criticism or advice.


Gavin Smith




108 breads's picture
108 breads 2013 September 3

Please send your recipe. The loaves are beautiful.

I agree that there is no end of methods and recipes. Daunting at times, but I have discovered a whole new universe of sourdough, different flours and delicious bread. I have several books waiting on my shelf to peruse and get recipes from.

gbsmith71's picture
gbsmith71 2013 September 8

Doesn't get much simpler than this:

IngredientWeightBakers Percentage
Whole Wheat Flour500 g17.64 oz50.00%
Strong White Flour500 g17.64 oz50.00%
Tepid Water560 g19.75 oz56% (hydration)
Starter (100% hydration)500 g17.64 oz50.00%
Salt20 g0.71 oz2%
Total Weight: 2080 grams / 73.37 ounces
Total Flour Weight: 1000 grams / 35.27 ounces


Split into 2 halves after bulf prove, 1 for each loaf.


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