Makes 1 loaf of sourdough bread, best in a 8×4 loaf pan. Increase the ingredients while maintaining the same ratios for a larger loaf pan.

Follow the instructions below for feeding the starter and mixing the dough. Then bake at 450°F for 35-40 minutes.

For a larger, 10×5 loaf pan, use 600g flour and 450g water.

This is the basic sourdough recipe we call “Aiden’s Loaf,” after trying to replicate what Aiden taught us during our Workaway in New Zealand. After several attempts we ended up (roughly) using Ken Forkish’s instructions to create and maintain a starter from Flour, Water, Salt, Yeast.

After our initial attempts where our loaf turned out too flat, too dense, and too wet, we finally found a ratio that works. Coincidentally, it also happened to be the same ratios that Chad Robertson uses for his first country bread recipe in Tartine, so we can use that for reference if we ever forget.

Feeding the Starter

Making sure the starter is fed and ready to use is the most important part of this recipe. It is ready to use around 6-7 hours after a feeding, or when you see that it has risen extensively in its container. If it has started to collapse, it is too late to use it and another feeding will be necessary.

To feed the starter, I like to dispose all but 25g of starter (sometimes I leave around 35g), then feed it with 25g whole wheat flour, 100g all-purpose flour, and 100g water. That’s the appropriate ratio, and it can be doubled if you are making more bread, but those amounts work best for this single loaf.

I leave the starter out if I’m baking with it the next day. Otherwise, I put it in the refrigerator immediately to slow down the fermentation process. I’ve found that if the starter only remains in the fridge for 2 days, I am still able to use it successfully without an additional feeding. I just let it come to room temperature and after a few hours, it looks active enough in the jar to use in the bread recipe.

Mixing the Dough

Add the whole wheat and all-purpose flour to a large mixing bowl. Add the water and mix by hand. Once it is all mixed together, cover and let rest for 20-30 minutes.

Add the starter and salt on top of the dough. Fold the dough over the starter and salt, and perform a pinch-and-fold technique to mix in the ingredients and create some elasticity in the dough (use a wet hand to create 3-4 pinches in the dough, fold it over, and repeat).

After the dough is fully incorporated and has some tension in it, cover and let rest for 12-15 hours for bulk fermentation. I perform 2 folds during the bulk fermentation process.

Feed the starter and store it for your next batch. The nice thing about the ratios I used is that you don’t have to discard too much starter in the feeding process.

After the bulk fermentation process is through, preheat the oven to 400°F for 30 minutes. Grease a loaf pan, or use a non-stick, and carefully pour the dough evenly into the pan. It should be able to pour out of the mixing bowl with minimal assistance.

The sourdough loaf should be done in about 45-50 minutes. I usually pull it out when I’m satisfied with the nice golden color of the loaf. It can always be baked lighter or darker based on personal preference. After baking, let the bread rest on a cooling rack before slicing in.