Sourdough Bread

February 5, 2017 Brigitte Griffin Recipe

1 cup sourdough starter – purchase online as a powder, or get it fresh from Brigitte Griffin

2 cups wheat bread flour – Stop and Shop or Whole Foods Market

1 cup of spelt flour, or any other flour that you have

1 cup rye flour – Stop and Shop or Whole Foods Market

1 ½ Tsp salt

1 ½ cup lukewarm water

1-2 ice cubes

Dutch oven (ovenproof cast iron pot with lid)


  • Mix fresh sourdough starter with rye flour and ½ cup of water into a shaggy wet dough
  • Keep in a warm place for approximately 15 hours.
  • Put half of the dough into a glass container, don’t seal the lid and store it in the refrigerator for the next bread.
  • Mix the other half of the dough with 2 cups of bread flour and 1 cup of any other flour, the salt, and 1 cup of lukewarm water. It should come together as a dough.
  • Knead the dough for 10 minutes. Add water or flour to get the right consistency, which should be a little bit sticky on your hands.
  • Let rise for 1-4 hours in a warm place until the dough is visibly bigger.
  • Knead again for 1 minute, shape into a ball and let it rise again until it is visibly bigger.
  • Preheat the oven to 450 F with your Dutch oven inside for ½ hour. The Dutch oven must be preheated.
  • Carefully place your dough in the hot Dutch oven. Add 3-4 ice cubes on the side of the bread in the pot, then put the lid on and bake for 10 minutes at 450 F.
  • Reduce the heat to 350 F and bake another 25 min.
  • Take the lid off and bake for 15 more minutes.
  • Remove the bread immediately from the Dutch oven. Knock on the bottom of the loaf, it should sound hollow.
  • Brush a little water on the hot crust to make it shiny.
  • Store in a towel and it will stay fresh for a couple of days – NOT in a plastic bag or refrigerator.

For questions or sourdough starter:


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