Classic white sourdough
From Vanessa Kimbell's 'The Sourdough School' (p. 114)
Notes
Leaven has been integrated into the recipe. Leaven ready to use in 7-9 hours after mixing with a further 2 hours after that practical but suboptimal. This is based on an ambient temperature of 20-23C.
Kambell recomends flour between 11-13% protein. Diastatic malt is optional, but esspecially helpfull with roller milled white.
Ingredients
| Bakers % | 500g total | 1kg total | 2kg total | 3kg total | 4kg total | |
|---|---|---|---|---|---|---|
| Leaven Flour | 10.3% | 26 | 52 | 105 | 157 | 209 |
| Leaven Water | 9.2% | 23 | 47 | 93 | 140 | 187 |
| Leaven Starter | 2.6% | 6.6 | 13 | 26 | 40 | 53 |
| Flour | 80% | 203 | 406 | 812 | 1218 | 1624 |
| Water | 74% | 188 | 376 | 751 | 1127 | 1503 |
| Wholemeal Flour | 20% | 51 | 102 | 203 | 305 | 406 |
| Salt | 2% | 5 | 10 | 20 | 30 | 41 |
| Diastatic Malt Powder | 0.5% | 1.27 | 2.54 | 5 | 7.61 | 10 |
Percentage total: 197%
Values have been rounded where the error would not be significant (p < 0.05).
Last compiled at 2026-01-29 10:54:17.516827