I am Apt

Return of the Sourdough

Published on Sat May 12 2018 10:01:40 GMT+0000 (Coordinated Universal Time)

A photograph of the “Return of the Sourdough” bread

Ingredient Quantity (g) Baker's Percentage (%)
Levain 200 20
Water 750+50 80
Wholemeal flour 700 70
White bread flour 300 30
Salt 30 2


Step Time
Autolyse 1hrs
Bulk rise 3hrs
Bench rest 30mins
Proof 4–5hrs
Bake 40mins


  1. Unable to create a good levain—started it the night before, but did not float in the morning. Added an additional spoon of starter and waited an hour (still no floating).
  2. Luckily no issues with taste or crumb—tasted great!