Yeasted loaf using a sourdough starter

Whenever I feed my sourdough starter I use the “discard” to make a sourdough loaf, which includes a long, but worthwhile, wait. However, this method not only uses the starter, it also produces a lovely loaf without having to wait overnight for it. Furthermore, you can make it without having a sourdough starter.

Makes: One large loaf, giving 12 slices, mostly large

Time: 35 – 40 minutes “hands-on” + 2 – 3 hours proving time & about 50 minutes in the oven. (NB This assumes a stand mixer with dough hook. Without one, add on 15 minutes)

Level: Reasonably easy

Equipment: As mentioned above, a stand mixer is very useful, but don’t be put off, it can be done without one. Likewise, a Dutch oven ensures a good crisp bake, but the loaf can be made without one. If you have a lidded casserole tin (see below) that’s fine.


  • 200ml/7fl oz sourdough starter (assuming half water, half flour)*
  • Around 225ml/8fl oz lukewarm water
  • 7g sachet of instant yeast
  • 10g/¼oz  caster sugar
  • 150g/5½oz  wholemeal  bread flour
  • 250g/9oz white bread flour
  • 10g/¼oz salt
  • Extra items (I used sun-dried tomatoes and basil, see below for other ideas)

*If you don’t have any sourdough starter, you could increase the flour by 100g/oz and the water by 100ml/fl oz.


1. Put the sourdough starter in a bowl of a stand mixer then add the lukewarm water. Stir or whisk to mix well. Sprinkle over the yeast and sugar and mix again. Leave for five minutes until bubbly.

2. Add in the two flours & stir to mix, scraping down the side of the bowl as required.

3. Use the dough hook to knead for about 10 minutes – until the dough forms a “clump” and begins to slap against the side of the bowl.

4. Transfer the dough to an oiled bowl. Let it rest for 5 – 10 minutes then turn it over on itself a few times before covering and leaving at room temperature until well risen – about an hour, maybe a little longer.

5. Turn the dough out onto a lightly floured surface and knock it back, gently.

6. At this point add any extras, such as sun dried tomatoes and basil (As shown in photos above. I used about 75g/2½oz of sun dried tomatoes with the oil dabbed off + about 2 Tbsp of chopped basil leaves.) Fold in any extra items and distribute well.

6a. Other possibilities include: Stilton & Walnut; Cheddar and Chives; Roasted Red Peppers and Pine nuts etcetera.

7. Gather the dough into a tight ball and place in a well floured banneton. Cover and leave to rise again – about an hour.

8. Turn the oven on to 220°C/Fan 200°C/425°F/Gas 7. Put a lidded Dutch oven in to heat up. (If you don’t have one, use a baking sheet or a baking stone.)

9. Place a parchment paper covered cutting board over the banneton. Invert the banneton to release the dough. Brush off the excess flour then lower the dough into the Dutch oven using the baking parchment. Score the dough with a lame, a razor blade or a sharp knife.

10. Bake in the oven for 25 minutes with the lid on, then remove the lid and bake for a further 25 – 30 minutes, until dark and crunchy. Check underneath, it should sound hollow when tapped. If not, place it back in the oven on one of the racks for another 5 – 10 minutes.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click here.

I’d love to hear how you got on. Please make a comment or ask a question via the contact page