Steve has been working a lot lately with sourdough culture and making bread so we decided we’d share some of the knowledge with you. Let us know if you have any tips!


50g starter
50g rye flour
50g filtered chlorine free water
For the bread
100g starter
300g water
450g strong white flour
50g wholemeal flour
25ml water
10g salt


To make the mother culture

  • If you are baking bread regularly, leave at room temperature and then simply add 50g of rye flour & 50g filtered chlorine free water to the remaining starter in the jar and it will be ready to use the following day.
  • If you are not baking bread on a regular basis, mix your 50g starter with 50g rye flour & 50g filtered chlorine free water until it reaches a thick batter consistency.
  • After feeding, put in the fridge for up to a week, then throw away half of the starter and add a further 50g of rye flour & 50g filtered chlorine free water and leave at room temperature before making another loaf.
  • It should be bubbly and have a slight sweet/sour smell.
  • Please note, if you are not using your starter straight away, you should feed & refrigerate.

To make the bread

  • Put the flour, water and starter in a mixer and mix until well kneaded
  • Leave mixture to sit for 20 minutes
  • Mix together the salt and remaining water and add to bowl
  • Mix together
  • Remove mixture and place into a large container, turning every 30 minutes for 3 hours
  • Preheat oven to 220°C
  • Pan up 900g loaf making sure to flour the basket
  • Leave in basket overnight in the fridge
  • Bake at 220°C for 20 minutes and drop to 190°C for a further 20mins
  • Remove from oven and leave to cool on a cooling rack
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Wohoooo! Nice one, dudes.