Sourdough checklist

This is my current method, it’s approx the proving steps from DO/Sourdough and the baking steps from Tartine Bread.

Production sourdough

  • 150g wheat starter
  • 100g wholemeal flour
  • 100g white flour
  • 120g water @ 35°C/95°F

Proving complete

  • small drop production sourdough floats in water

Final dough

  • 300g production sourdough
  • 100g wholemeal flour (if baking "brown" loaf)
  • 300g white flour (or 400g for "white;" loaf)
  • 280g water @ 30°C/95°F
  • 8-10g sea salt


Final dough