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Sourdough bread

As a bread baker I’ve been intrigued by soudough for some time, but successful starter eluded me – until late last year, when I decided to dive in and not be afraid any more.

I’ll write a separate blog post about what I did and how it’s now wonderful, but this is the recipe for the loaves pictured. It’s a dense bread and I’ve yet to discover how to make a lighter, fluffier loaf. But it’s good. Very good.

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About Chef

Marti Cuatt

Marti is The Infatuated Foodie. She's a dedicated and passionate cook, creator of recipes and a qualified journalist, professional writer and marketing communications consultant who just loves everything about ...