Sliced Sourdough Loaf

Plain White Sourdough Bread

Want to know how to make your sourdough starter or have you been to see us to get your starter from Yeo Valley HQ? We’ve got some more information on how to look after your Sourdough starter here.

  • 45 mins
    (plus 16 hours proving time)
  • Serves 2
  • Vegetarian
  • Intermediate


500g strong flour

300ml water

150g starter

8g salt


1.Place water into a bowl and weigh the starter into the same bowl.

2.Weigh out flour and salt into a bowl.

3.Now add the flour to the water and mix thoroughly. Allow to prove overnight.

4.Knock back and place into well-floured banneton, allow to prove for about 4 hrs. If you don’t have a banneton, you can use a bowl lined with a clean, lightly floured tea towel.

5.When ready, place on a floured tray and put in a pre-heated oven at 240°C for 24 – 30 minutes*

6.Take out and tap its bum to see if it is cooked.

7.Allow to cool before cutting into it. If you can bear it!


*You should have a metal tray in the bottom of the oven to throw a small cup of cold water onto to create steam. Put bread in bottom oven, throw water over & close quickly

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