Sour Dough Wholewheat Loaf

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

The original method of making bread was to keep a piece of dough back from the day’s baking, moisten it with water and then use it for the following day’s baking, much as a portion of yoghurt is used to make a fresh batch. The sour flavour of this bread is popular in the US, especially when made with rye flour.


    Sour dough starter

  • 125 g/5 oz/ cups strong white/all-purpose flour
  • 150 ml/5 fl oz/⅔-¾ cup water
  • 1 tablespoon sugar


    Two days before making the bread, blend all the ingredients in the sour dough starter and leave in a warm place to ferment. After one day it should appear frothy and smell sour. On the second day it will look smoother, with only a few bubbles. Check it from time to time to see that it is working. Transfer to the refrigerator until needed. Following the basic loaf method, combine the loaf ingredients with the starter, but do not add the water until they are well mixed. Knead well and bake as before.