Sourdough Bread

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Sourdough bread has been shown to produce a less glycemic response than regular bread. One study comparing white sourdough bread with regular whole wheat bread showed that the sourdough bread was less glycemic. Glycemic literally means “causing glucose (sugar) in the blood.” Blood glucose levels are closely related to the amount and type of carbohydrates consumed. Glycemia is the related noun meaning glucose or sugar in the blood. High-glycemic foods can cause a rise in blood glucose, which can last for a longer time in the blood. Low-glycemic foods can cause a small blood sugar increase that usually does not last as long.

Sour Dough Bread

Adapted from Dan Lepard’s recipe

300g warm water
240g refreshed leaven
300g bread flour
200g wholemeal flour
1½ tsp sea salt
a little oil for greasing your bowls
rice flour for the towel

In a large bowl, whisk the water with the leaven. Next add the rest of the ingredients and mix to a soft, sticky dough, adding more flour or water if the dough as needed, then allow  to rest for 10 minutes, covered. (you can add salt after the 10 minutes rest if you prefer. Just dissolve it in some water and knead in with your fingers)

Lightly oil a large bowl and oil your hands. Transfer the dough into the oiled bowl and give it a few folds ending with the seams facing down. Leave it to rest for another 10 minutes and repeat the action two more times, total 3 times. (This is commonly referred to as stretch and fold). Add more oil to grease the bowl if needed. Cover and leave to proof for 2-3 hours until about 1.5 times more than the original size.

Dust a clean towel large enough to cover a large bowl with rice flour. Gently knead and shape the dough into a ball. Place the dough with the seam side up into the prepared bowl. Make sure you use a bowl large enough to accommodate the dough with room for expansion.

Keep the dough covered and allow a final rise until about 50% more than the original size

Heat the oven to 240°C/220°C fan/465°F/gas 9. Upturn the dough onto a greased tray and with a sharp knife, do a few cuts across the loaf.  Bake for 50-70 minutes or until a very golden brown.





  1. Elaine said

    Hi Jennie. Where to get the refreshed leaven?


    • jeannietay said

      Hi Elaine, you have to cultivate your own natural yeast to get the leaven (or levain) before you can bake this bread.


  2. Devi Sitorus said

    hi, Jeannie. Did you use dutch oven to bake this?

    Liked by 1 person

    • jeannietay said

      No, I just bake on a baking sheet. But you can use it if you wish.


  3. Chiek Wee said

    Hi Jeannie
    The loaves look very nice. May I know how to steam the oven? Thanks


    • jeannietay said

      Spray water into the oven a few times after you have loaded the dough into the oven.


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