Bread Blog

Lodge Sourdough

January 29, 2019

The crust

The crumb


Levain (makes 450 grams)

Ingredient Quantity
Starter (from fridge) 1 table spoon
Water 250
Wholemeal flour 100
White bread flour 100

Dough (makes 2 loaves)

Ingredient Quantity (g) Baker’s Percentage (%)
Levain 250 20
Water 750 + 50 80
Wholemeal flour 500 50
Brown flour 500 50
Salt 20 2


Step Time
Levain rest 8 hours (overnight)
Add tsp of starter to levain 1 hours
Autolyse 2 hour
Bulk rise 3 hours
Bench rest 30 mins
Proof 3-4 hours
Bake 40 mins


  1. Levain was too wet, and did not float.
  2. Starter was fed 8 hours before used for levain.
  3. Dough was very sticky during bulk wise. Too high hydration due to using brown flour vs wholemeal flour?
  4. Dough was not too sour. It seems one should feed the starter regularly, regardless of keeping in fridge.

Kyle Mathews

Written by Daniel Apt, who likes design, code and bread.
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