1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)1-2-3 sourdough bread (foolproof & demystified)

WHY 1-2-3 ?! Because this sequence of numbers represents the proportions or ratios of the ingredients. 1 part fed & active sourdough starter (at 100% hydration, which mean half flour & half water), plus 2 parts water plus 3 parts flour. It’s easy, mathematically speaking. It may not be a total success at the 1stattempt , but it will get better and better each week, once you figure out how to adjust it to your needs and preferences and environment.

It also requires patience, because a young sourdough starter, which is less active & powerful, takes longer to rise than an older, aged and thus more intense sourdough starter … so be patient !

Don’t forget that a sourdough starter isn’t a cube of fresh cake yeast nor like very active powdered yeast forms. It requires longer fermentation and rising times because it’s so natural and will be quite SOUR & ACIDIC, just as we like it to be, but with no yeasty aftertaste.

I recently watched a show where food experts explained that wheat products were more digestible and nutritious if they fermented a long time and thus barely nutritious when made too quickly.

*And NO, it’s not a crime (if you’re nervous about the initial strength of your starter) to add a tiny bit or a pinch (1/16 tsp or 0,25 gram or up to 1/8 tsp or 0,5 gram) of dried yeast to the mixed dough, just in case !!! It will still be a real SOURDOUGH, but it’s a little boost, like an insurance policy, especially if your sourdough starter is quite young. WE’LL TELL NO ONE ABOUT IT, IT’S YOUR 1STTRIAL !

This is something to think about, in a day and age where almost everybody wants and expects everything easily and instantaneously. It’s okay to make mistakes and try again, it’s okay to take your time as you’re trying again too !

Let’s get back to the root of things and what it means to be human and what it means to eat as a human. 

Try to make & preserve your own SOURDOUGH-STARTER and bake your own BREAD when you can, if you can . . . :)

1-2-3 sourdough bread (foolproof & demystified)


675 grams


sourdough starter (see my recipe here) :

  • 125 grams (7 ½ tbsp or almost ½ cup after stirring) double-fed sourdough starter (100% hydration) *or see my recipe here

water :

  • 250 grams (1 cup + 2 tsp) natural spring water warmed to 25°C 
  • optional : add 25 grams or 2 tbsp of wheat berries to infuse the water for 24 hours minimum + 25 grams or 1 ½ tbsp extra water (to compensate for the water absorption by the wheat berries)

flours :

375 grams (3 cups) flour mix :

  • 200 grams (1 ½ cups + 1 tbsp) white all-purpose flour
  • 100 grams (¾ cup + 1 tbsp) wholewheat flour
  • 50 grams (¼ cup + 2 tbsp) rye flour
  • 25 grams (2 ½ tbsp) buckwheat flour
  • 7,5 grams (1 ½ tsp) fine sea salt
  • 15 grams (3 tsp) extra water (to dilute and melt the salt)
  • optional : add the pre-soaked and bloated wheat berries/grains (that were in the water to infuse it) to the dough
  • *optional (if you’re nervous) : add 0,25 gram (1/16 tsp) or up to 0,5 gram (1/8 tsp) dry yeast granules to the dough when adding the sourdough starter


  • note : 1 tbsp of stirred sourdough starter is equal to almost 17 grams so 3 tbsp is equal to 50 grams
  • feed your 100 grams of sourdough starter (that is at least 2-weeks old) the night before with 50 grams flour and 50 grams water, for a total of 200 grams and let it rest overnight (it will double in volume) 
  • in the morning, recuperate 50 grams of the fed starter (place the remaining 100-150 grams, but probably closer to 125 grams) in a loosely closed jar in the refrigerator to use next week) and re-feed the 50 grams of fed starter with 50 grams flour and 50 grams water and wait until it triples in volume (5-6 hours)
  • in the morning, before the sourdough starter has finished rising and expanding and bubbling, mix the water and the flour together in a large bowl and let hydrate for at least 1 hour
  • add the sourdough starter to the shaggy hydrated water and flour, mix well and then add the optional pre-soaked wheat berries and let hydrate again for 60 minutes, then add the salt that you mixed with some water, knead for 3 minutes, let rest, knead again for 3 minutes and form into a ball
  • place the ball of dough in an oiled bowl, cover and every 30 minutes, lift and stretch one side and fold it over itself (repeat 4 times) then cover again and let it rest at room temperature or a slightly warmer space for 3-6 hours
  • transfer the dough to a floured surface and let it rest for 30 minutes 
  • gently shape (fold it over itself halfway, doing each side once, like an envelope) and form into a ball (or a rounded rectangle as I did), sprinkle with flour and let it rest for another 30 minutes
  • sprinkle a clean kitchen towel with flour and cornmeal or wheat semolina, carefully place the dough on the towel (seam-side or underside facing upwards) and then in a bowl, loosely cover with plastic film  
  • place in the refrigerator and let the dough rise overnight (from 12-16 hours)
  • note : rising times will vary depending on the activeness, strength, age and intensity of the sourdough starter, sometimes requiring more or less time than what is indicated …
  • remove the dough from the refrigerator and let it rest for 60 minutes at room temperature
  • test the dough for readiness by poking if with a floured fingertip and if it springs back quickly, give it more time and if it hardly springs back, then it is ready 
  • when the dough seems ready, preheat the oven and a cast-iron or enameled casserole with a lid for at least 45 minutes at 230°C minimum (which is the maximum of my oven but 250°C is a lot better) and place an oven-safe cup with water inside the oven to evaporate and create vapor
  • carefully transfer the risen bread dough (I prefer sliding it off a small cutting board) to the very hot baking dish but sprinkle the bottom of the baking dish with cornmeal, wheat semonlina or whole wheat flour just before sliding in the bread dough (to avoid sticking)
  • bake at 230°C for 30-35 minutes covered, then 5-7 minutes uncovered, then remove and let cool completely on a rack before slicing.