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Posted by on Jun 7, 2014 in Uncategorized | 2 comments

Welcome to the Sourdough Bread Recipe Site

Welcome to the Sourdough Bread Recipe Site

We aim to help you in your journey to create artisan sourdough bread at home. This site is the culmination of over 30 years experience in the bread industry as a baker and a teacher. My aim is to empower you and give you the skills to create healthy appetising bread.


  1. hi Boris,

    M’y wifi dose not like the sour taste of sourdough. I would like to only use sourdough or levain instead of dry yeast for quality reasons…

    Is there a way to get rid of this sour taste, other than double sourdough as described in your croissant article?

    love your blog


    • Hi John,

      Yes, sure. But it depends exactly how sensitive to acid your wife is?

      The most important thing to change is the fermentation time. Secondly, use a large portion of semolina in both the sourdough and the bread dough. Replace up to 40% of the flour with semolina. Thirdly, don’t use diastatic malt in both the sourdough and the bread dough. Finally, keep the starter very fresh. Although, some latitude in this is possible.

      The main reasons for the above are as follows. The first is touched on in the croissants post. But to recapitulate, essentially, we want to encourage yeast activity and discourage lactic acid bacteria (LAB) activity.

      This done by short times in both steps – 6 hours for the sourdough and no fridge time for the bread dough. Also, using semolina, which is coarse compared to flour, means less starch damage in the semolina. This reduces the production of maltose during fermentation. High maltose during fermentation means acid production. This is because the yeast activity isn’t dependant on maltose as LAB is. Omitting diastatic malt flour is for the same reasons.
      However, some form of simple sugar is needed at least at some desired level to achieve a desired level of crumb moistness. This you will be able to experiment for your liking. Use glucose or dextrose in the final dough.

      Now that I’ve written that I will say that the bread will not be the same as using sourdough in the way you envision less the acid. It will be a different animal. It can be entirely satisfactory and you may like it nonetheless.

      You could also consider using a slow poolish sponge. This is a yeasted pre-ferment. A very nice bread can be made using a very small amount of yeast and allowed to ferment over a long time. But again it will be entirely different.

      Hope that helps you to make something that will suit your wife’s taste and your time requirements with your sourdough.


      PS thanks for the compliment on the blog. Karen is really the one to thank.

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