Sourdough Recipes

How to scale your sourdough recipe

Use the calculators below to scale any of these three recipes to the batch size you need. Pick an ingredient, or the number of biscuits or loaves, as your scaling factor, enter the amount you want, and every other ingredient adjusts automatically. No maths required.

As you know I am an avid baker and constantly get asked about the recipes I use. My starters (Bready Mercury (white) and Son of Bready (brown)) are used in these recipes. If you’d like some (they are well-aged now), please just reach out via my contact page.

What’s next

This is an experimental page which we will update as we go along. It goal is to allow me to easily adjust my recipe ratios when I bake most weeks. Please feel free to leave comments and ideas on the page for updates. What we have in our backlog is:

1. Add the methods for the recipe
2. For the breads – Add the ratio’s for the white, brown and other flours

Our flour

For the flours, we buy ours in bulk from Shipton Mill which specialise in organic flours. Our regular white flour we use Organic White Flour – No 4 (105) and for brown flour Organic Stoneground Strong Wholemeal Flour (209). We also use them for the rye flour, oats and other specialist flours including semolina for dusting the loaves and French Type 55 flour for when we make baguettes.

Basic Sourdough Recipe

This is the normal weekly loaf we make… The classical 80/20 blend of white and brown flours.

Treacle Rye Sourdough

When we fancy something a little different, our go-to is the Treacle and Rye. Add some oats to make it a little different.

Sourdough Biscuits

With the discarded sourdough, we make these biscuits each week. Add some orange or lemon zest to add some additional flavour and roll them in sugar before baking for the most amazing crust.