Derivative Breads

Once you have a basic white sourdough, millers sourdough or spelt sourdough you can create other variations from it. Adding nuts, fruit, spices or vegetables to a plain loaf can produce a variety of results. Rye starter is a recurring theme of derivative doughs and will add a nutty, earthy flavour that we like at Bourke Street. The rye starter also helps to incorporate the additional ingredients that you are adding, acting as a kind of lubricant.

With the recipes in this section you will need about 715–890 g (1 lb 9 oz–1 lb 16 oz) of sourdough. A standard recipe of white sourdough allows you to make 1.5 kg (3 lb 5 oz) of dough, so you will have about 610–785 g (1 lb 5 oz–1 lb 12 oz) of white sourdough left over. You can either make two varieties of the derivative doughs, or use the leftover to bake a plain white sourdough. If you bake a larger loaf, follow the same baking directions as for white sourdough and bake it for a little longer, about 45 minutes for a 785 g (1 lb 12 oz) loaf.