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UYL Sourdough Bread Loaf


  • 500g Strong White Flour
  • 340ml warm water
  • Sourdough starter
  1. When you are ready to make your sourdough loaf, take the starter out of the fridge the day before you need it.
  2. Pour out a cupful of the Sourdough starter (150g) into a food processor or mixer bowl. Add 1 cupful of strong white flour and 1 cupful of warm water to produce a batter. Mix briefly (to ensure no lumps).
  3. Cover the bowl and leave in a warm place (e.g. airing cupboard) for an hour or so. Bubbles should appear on the surface of the batter.
  4. Pour off 1 cupful of the batter and add (return) this to your sourdough starter (in the kilner jar).
  5. Add the flour to the batter in the food processor (or mixer) with dough hook and gradually add the warm water until you acheive a dough that holds together and does not stick to the side. Run the food processor/mixer for several minutes to mechanically knead the dough. (If mixing by hand, do this on a lightly floured surface and knead for 10 minutes.)
  6. Shape the dough. Place in a 2lb tin or on a baking tray.
  7. Cover with a clean, damp tea towel (this stops the dough drying out) and leave in a warm place until doubled in size (1 1/2 – 2 hours).
  8. Uncover and bake in an oven, preheated to 230 degrees C (gas mark 8) for 30 – 35 minutes. (The baked loaf should sound hollow when tapped underneath).
  9. Take the loaf (out of the tin) and cool on a wire rack.


    Sourdough Loaf has lots of holes

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