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Thermomix Sourdough Masterclass

If you are struggling to get sourdough right, this the perfect guide for you. The Thermomix sourdough masterclass includes everything you need to know about bread.

“Everything is hard before it is easy”

Many of you are attempting their first breads with the Thermomix and some have asked me to publish a guide on making your own sourdough starter. In my current book “Homebaked” you can actually find much more than that. It is a complete guide to making sourdough starter and sourdough bread, so hurry and get your copy before I sell out again.

Thermomix Sourdough Masterclass

This Thermomix Sourdough masterclass is designed to give you an overview of how to make your own sourdough starter, how to maintain it and to use it for baking. I have included some of the top tips and troubleshooting for you. Making your own sourdough is such a rewarding task. Every day when you come home from work, the first thing you will inspect is your little new house pet, the sourdough starter. It is very easy to keep and they are very forgiving food pets, so don’t be worried, this guide will explain every detail of the process.

Making your own sourdough starter

Day One – Three

To make your starter on day one, place 150g wholemeal or rye flour in the bowl with 150g water and 1⁄2 grated apple. To measure this, place a bowl on top of the Thermomix lid and use the scale function to weigh in your ingredients. Mix with a fork until combined. Fill into a large jar, close and leave covered at room temperature for 3 days. I suggest using a tupperware or a mason jar for this. They seal well and you don’t get mould. You can at this stage make a little indication with a waterproof pen to see later on what progress it is making.  You can make another indication every day to observe its rising power.

Day Four

On day four you should see that the dough would have risen quite a bit and fallen back down again, which means it is now active. If it hasn’t done that yet, keep it for another day or two until you can see bubbles and it has risen and fallen. You can see whether it has done that by looking at your indication and seeing whether it has arrived somewhere near it again. At this stage it should smell like sweet cider. Add 75g flour and 75g water and leave for another two days. To make it real, on this day I would give my new food pet a name. It might help you look after it even more.

Day Six

On day six, it should have plenty of activity. If it has lots of bubbles, you can now feed it with another 75g water and 75g flour. Leave for 24 hours and if the next day it has returned to bubbling consistency, it is ready to be used that day. If it has formed a liquid layer on top, it is over active. Do not worry, just add a bit of flour to return it to a slightly thicker consistency. Watch it for 1-2 days. The bubbles should come back by then.

Day Seven or Eight

The starter is now ready to be used. Follow the recipe below for the best sourdough bread ever.

Thermomix Sourdough Masterclass

Sourdough Bread recipe

5 from 3 votes
There is a big divide amongst bakers when it comes to the right recipe for sourdough bread. Some believe you should leave it to proof naturally without adding any yeast so that the bread can fully inflate the aromas of the sourdough starter. Others think that is too much work and takes close to 24 hours, so they add a bit of help and make the whole process a bit faster. I am part of that second school of thought. I believe that the sourdough starter already gives you the added flavours you need and after you have been patiently waiting for such a long time, you should not have to wait for another 24 hours to actually enjoy your bread. I have therefore developed a method to make this bread making process very simple. Once your starter is ready, you knead the bread in the Thermomix and you can either leave it in the fridge overnight and make it the next day for breakfast or you can use it straight away. Let it double in size and it is ready to be baked. I do use a bread proofing basket religiously when making sourdough bread because it is slightly harder to handle and deflates much quicker. You can get a bread proofing basket in my shop.


  • 245 g water
  • 1 tsp dry active yeast
  • 425 g strong white bread flour
  • 150 g sourdough starter
  • 1 tsp salt
  • 1 Tbsp olive oil


  1. Place the water and yeast in the mixing bowl. Warm 2 Min. / 37°C / Speed 2.5. Add the strong white bread flour, sourdough starter, salt and olive oil and knead 2 min. / Kneading function. If you feel like the dough is still very wet, add a bit more flour. If it is very dry, add a bit more water. It should be soft and spongy and spring back nicely when you touch it. Because of the sourdough, it will be slightly stickier than the usual bread dough.
  2. Remove the dough from the mixing bowl and place in a sightly oiled large bowl. Cover with clingfilm. You can either leave it to rise at room temperature for about 2 hours until it doubled in size or you can leave it overnight in the fridge and take out the next morning to be ready to bake it.
  3. Once risen or chilled, remove the dough from the bowl, place on a lightly floured surface and fold over the edges towards the middle in a rotating movement. You want to tuck in all the edges, then turn it upside down and form into a ball. Place the ball of dough seam side up in a generously floured bread proofing basket. Cover with a tea towel and leave to rise for another 45 minutes.
  4. Meanwhile, preheat the oven to 250°C / 230°C Fan / Gas Mark 9.
  5. When the oven is hot, place the bread seam side down (so tip the proofing basket upside down) onto a baking tray lined with greaseproof paper and score with a sharp serrated knife. Do this in a very quick move with you hand, applying some gentle pressure. The cut should not be too deep. Place 3 ice cubes in the bottom of the oven and insert the bread in the middle of the oven. Immediately close and leave to bake for 15 minutes, then turn the temperature down to 220°C / 200°C Fan / Gas Mark 7 and bake for a further 20-25 minutes. The ice cubes create steam and help the bread rise nicely.
  6. Remove the bread and transfer onto a wire cooling rack immediately. Leave to cool entirely before slicing up and enjoying!

Maintaining Your Starter

After you have finished your baking process, feed the sourdough 150g water and 150g flour.If you are going to bake every three to four days, make sure to keep it at room temperature and give it a last a feeding of 75g water and 75g flour 24 hours before you bake again. If you are using it once a week, after feeding, put it in the fridge and it will go into a state of hibernation. 48 hours before you want to use it, take it out of the fridge and give it another 75g flour and 75g water and leave it at room temperature until it is bubbly again.

If you are only using it once a month, then spread the starter on a piece of greaseproof paper and leave to dry completely. Fill it into a jar and when you are ready again, three to four days before baking, mix it with water until it dissolves. Then give it an initial feeding of 150g flour and 150g water and leave for three days at room temperature. Once it bubbles, give it one more feeding of 75g water and 75g flour 24 hours before using it.

The Science of Sourdough

What would be a Thermomix Sourdough Masterclass without some science. For sourdough, the baker’s rule of thumb is that 30% of the flour and water in total in the recipe should be replaced with the sourdough starter to achieve a good fermentation and a good rise. Therefore the formula to calculate how much sourdough replaces the flour and water contents is:

1000g flour x 0.3 (30%) = 300g flour and water (this is the quantity of flour and water that should be replaced with sourdough starter). Because your sourdough starter contains equal parts flour and water, 150g water and 150g flour in the recipe are replaced by sourdough. That means, adding 300g of sourdough to the recipe and removing 150g flour and 150g water from the recipe.

Troubleshooting Tips

  1. If your starter has accumulated a white, smelly top coat that looks a bit like mould, you can try and scrape it off carefully and feed it again with a bit more flour than water. It means that the sourdough starter is likely to have gone a bit too acidic and developed a bit of bacteria. No problem, as long as you cannot see actual mould. Sourdough is very robust and is hard to kill.
  2. The best container to use is a sealable mason jar or a tupperware. You don’t want too much air to get to the sourdough as it can develop nasty bacteria and smell horrendous very quickly.
  3. If your sourdough has not risen at all after a few days, try and make the consistency a bit thinner to give it a bit more room to develop. It will help achieving a much more bubbly consistency. Before you are ready to bake, thicken it slightly again with a bit more flour. It could also be that this bath simply did not work, which is due to the bacteria. Sometimes starting again is better than trying to save it.
  4. If the sourdough starter has developed a liquid layer on top, you can simply pour it off a bit and add some more flour. The starter has gone overactive an a layer of alcohol built up. It is not a problem and simply solved with a bit more flour.
  5. You can also make sourdough starter with rye, spelt, rice and many other flours. Follow the same process, although it is important to note that many flour types behave in different ways. You may have to adjust the flour to water ratio a bit to achieve the right consistency. Start with the above and if it does not look right, add more flour or water until it looks like very thick cream, almost whipped cream.

Good news, if this sounds like a lot of work to you, soon you can buy my very own family owned dried sourdough starter for home. You simply activate the powder in water, leave it for 24 hours and it is ready to be used. Super simple and easy. Coming soon in early September. I hope you enjoyed the Thermomix Sourdough Masterclass and will continue to use your Thermi as much as I do. If this has inspired you, get my book  “Homebaked” and have lots of fun making bread, pastries and lots of other great bakes.

rate and comment


  1. Thermosimplicity on August 19, 2016 at 6:51 am

    Thanks for sharing your tips. Very generous of you. May I ask about the apple? Have never seen this in a recipe. Is it for the natural sugars?

    • Weehooey A Weehooey A on August 19, 2016 at 6:52 am

      The Apple helps it ferment 🙂 old trick from my dad.

  2. Catherine Trinder on August 20, 2016 at 12:21 pm

    Hi Sophia, I have your wonderful home baked book and started trying to make sourdough bread. I live in a hot climate (northern Australia) and my sourdough starters (plural) always smell really bad ( think really cheesy feet, vomit, gag making smells!), and develop a pink to grey blue top layer. They also develop the liquid layer really quickly. I’ve never actually been game to go ahead and bake bread with them! Do you have any tips for this?!
    Thank you!

    • Weehooey A Weehooey A on August 20, 2016 at 12:33 pm

      H Catherine, I’m sorry you are having a bit of a bad time making sourdough. I think the best thing to do in a hot climate would be to actually keep you sourdough starter in the fridge. Even though it is much colder, it will be a lot better for you to do that as you won’t have any mould and liquid layers. It may take a few days longer to get it going but I think it will be much easier for you 🙂 I hope that helps xxx

  3. Chloe on August 21, 2016 at 11:32 pm

    Hi Sophia, can you use white flour for the sourdough starter? Or does it need to be wholemeal or rye?

    • Weehooey A Weehooey A on August 22, 2016 at 5:20 am

      Hi Chloe it is very hard to get the starter right when you are purely using white flour to start with. I recommend using wholemeal flour and once you get it to be active you can slowly replace the flour with plain white flour 🙂

  4. gillian on August 25, 2016 at 4:05 am

    do you peel the apple?

    • Weehooey A Weehooey A on August 25, 2016 at 4:58 am

      No but I do make sure it’s unwaxed, organic and washed. 🙂

      • Monica on April 14, 2018 at 6:49 am

        Opps I peeled mine. My apple is just one from the supermarket. Should I now add the peelvor leave it?

  5. Kelly Costello on August 31, 2016 at 12:47 am

    Do you use plain or SR flour in the starter?
    Thanks for your great blog.

    • Weehooey A Weehooey A on August 31, 2016 at 12:49 am

      Hi Kelly I use plain flour. You can also use strong white bread flour. 🙂

  6. Sandra Ambrosi on November 18, 2016 at 3:14 pm

    Quick question… do you ship overseas? I am currently living in Uruguay and would love your book.
    Thank you Sandra Ambrosi

    • Weehooey A Weehooey A on November 19, 2016 at 9:13 am

      Hi Sandra, Yes of course. I ship all over the world and also to Uruguay. 🙂 xx

  7. Suzie on November 26, 2016 at 11:45 am

    Hi, I use the TM31 so I’m not sure how to set the temperature to 37 degrees for the mixing of the yeast and water at the start of the sourdough bread making.

    • Weehooey A Weehooey A on November 26, 2016 at 2:57 pm

      Hi Suzie, the TM31 also has a temperature setting for 37C. You do need to use it together with the timer function and then it should work. Any issues, let me know x

  8. Natalie on December 12, 2016 at 11:34 am

    Hi Sophia, I really love your sourdough instructions but I have some questions please?

    I am making a loaf every few days but soon my sourdough won’t fit in my jar. What do I do with it then?

    Also, can I make a loaf every second day?

    Do I only feed it straight after I’ve used some, and then 24 hours before I use it again?

    Can I give some away if I only started it on 26 November?

    We love the bread it makes.

    • Weehooey A Weehooey A on December 14, 2016 at 10:46 am

      Hi Natalie, You can actually feed your sourdough with a bit more flour to water just after you have used it so that it rises and ferments slower.You can also give some to friends or even place it in the fridge so that it goes into hibernation and doesn’t rise as quickly. You can make a loaf every other day, you just give it a feed as soon as you used it and then it is ready 24 hours later again. Feeding times depend on how often you use it. If you make a loaf once a week, you can feed it after you’ve used it and then 2 days later and then 24 hours before you use it again. Just make sure in that case to feed it more flour so that it is slightly harder straight after you’ve used it. You can always give sourdough to friends as soon as it is active and since yours has been going since 26th November, it is definitely ready 🙂 Hope that helps xx

      • Natalie on December 15, 2016 at 12:59 am

        Thanks so much, Sophia. I’m having fun with the sourdough.

  9. Jayne on January 20, 2017 at 8:04 pm

    Hi Sophia my bread is great but I get a big hole and over risen on one side, any ideas? Thanks

    • Weehooey A Weehooey A on January 21, 2017 at 9:01 am

      Hi Jayne, this could sometimes be either because it was not relaxed when it went into the oven i.e. it could have proved for a bit longer before baking or it might be when using a dutch oven and it rises uneven. Tell me a bit about how you have approached baking it so that I can tell you more about where it could have gone wrong. xx

  10. Jane on April 27, 2017 at 4:33 am

    Hi how do I feed ? Just add the flour and water into the aged sour dough and mix them all together with a spoon?

    • Weehooey A Weehooey A on May 23, 2017 at 2:40 pm

      Hi Jane, Yes feeding is done by simply adding the flour and water to the sourdough and mixing with a spoon until well incorporated. Hope that helps. x

    • Amanda on September 3, 2019 at 12:33 pm

      Thanks Sophia! You make sourdough so achievable! This is such a great recipe!! I was wondering what you do as my sourdough starter is becoming rather large. Do I throw out some or decrease the amount I am feeding it after each loaf? I generally feed it 150/150 then pop it in the fridge and then feed it again 75/75 once I take it out again.

  11. Ainur on June 5, 2017 at 5:46 am

    Hi Sophia, first of all I just have to say that i loooove your blog! thank you so much for sharing the lovely recipes. I am trying out this sourdough recipe and im on my 3rd day of fermenting and I notice that at the bottom of my jar, there is a layer of liquid forming. Is this normal? or theres already something wrong with the process? Really hope you could help me with this cause Im really keen on completing this recipe. xx

    • Weehooey A Weehooey A on June 5, 2017 at 6:22 am

      Hi Ainur thank you so much. That’s great. I’m
      Glad you are giving sourdough a chance. So, when there’s a little liquid that means it’s becoming sour too quickly and all you need is add a little more flour so that this alcoholic layer which is currently forming will be absorbed again. The more flour you add basically the harder it will be for your sourdough to grow so you are counteracting the fast growth of yours a little by adding a little more flour than water so that the consistency is a bit more like Nutella 🙂 hope that helps d

      • Ainur on June 5, 2017 at 3:51 pm

        Hi sophia! thank you for the quick reply=) so do you know roughly how much floour and water i should mix in? and after I mix it in, do I need to wait extra time again or just continue with my day 4 as usual?

  12. Kaylene on June 28, 2017 at 12:24 pm

    Hello! Second attempt at the starter here, the weather is cold. My starter doesn’t start inflating and bubbling until the end of day three and at the same time a white furry mold appears on the top. It doesn’t smell bad and at the end of day four it looks and smells perfect (I think) besides the white mold. Is this safe to just scrape off and continue? What is wrong? (On second attempt, jar was sterilized and water filter brand new). Thanks so much.

    • Weehooey A Weehooey A on August 31, 2017 at 12:19 pm

      Hi Kaylene, these are all normal signs. I would suggest you visit the 7 days 7breads challenge on the blog and check through each day as progress of the sourdough where I have videos and give tips on how to look after the starter as well 🙂 x

  13. CT on July 21, 2017 at 7:17 pm

    Hi Sophia, Thank you for your sourdough starter recipe and I love you blog. I have use this method to make Chinese dim sum bun and the texture of the bun is tastier and fluffier. I have been feeding this starter for 2 weeks now and I would like to seek for your advice how can I use this sourdough starter to make a loaf of bread (e. g. basic loaf of white bread) . I don’t know how much sourdough starter to use and also the weight for other ingredients to make a loaf of bread (e.g. flours, water and etc).

    I look forward to hear from you.

    • Weehooey A Weehooey A on August 21, 2017 at 10:15 pm

      Hi there! For sourdough, the baker’s rule of thumb is that 30% of the flour and water in total in the recipe should be replaced with the sourdough starter to achieve a good fermentation and a good rise. Therefore the formula to calculate how much sourdough replaces the flour and water contents is:

      1000g flour x 0.3 (30%) = 300g flour and water (this is the quantity of flour and water that should be replaced with sourdough starter). Because your sourdough starter contains equal parts flour and water, 150g water and 150g flour in the recipe are replaced by sourdough. That means, adding 300g of sourdough to the recipe and removing 150g flour and 150g water from the recipe.

      Hope this helps! x

  14. Karen on September 10, 2017 at 8:40 am

    Hi, loving doing this and I am at day 4, your recipe doesn’t make it clear what type of flour to add, should it be bread flour again or just normal plain, I am adding wholemeal bread flour again but just wondering for next time, thanks

    • Weehooey A Weehooey A on September 12, 2017 at 7:00 am

      Hi Karen, it should never be plain flour and always be wholemeal bread flour or rye flour or wholemeal spelt flour. x

  15. Sarah on September 15, 2017 at 11:45 pm

    Hi, my starter started well, but everyday from day 3 til now day 8 it has the watery layer on top – I haven’t been able to get the lovely bubbles to reappear.
    I’ve added flour as per your tips, but end up in the same position the next day! Help. I was hoping to use it tomorrow!

    • Weehooey A Weehooey A on October 3, 2017 at 11:19 am

      Hi Sarah,

      The watery layer is a liquid that forms when starter becomes overly acidic. This is nothing to worry about and you can simply stir it in but I would suggest to avoid getting that again to store your starter in a slightly cooler place. Most likely it has too much warmth and ferments too quickly. x

  16. Annabel Khurshid on January 5, 2018 at 8:07 pm

    Hi Sophia,
    I am just about to make the starter – can I use wholemeal bread flour rather than wholemeal plain?
    Many thanks

    • Weehooey A Weehooey A on January 11, 2018 at 9:52 am

      HI Annabel, Yes wholemeal bread flour is the right one.

  17. Natasha on March 20, 2018 at 3:50 am

    Hi my starter is great and the bread is nice and light and has a good taste. The problem is that my loaf does not rise and stays very flat. What am I doing wrong?

    • Weehooey A Weehooey A on April 23, 2018 at 7:23 am

      I would say that the problem might be in the starter or the ambient temperature. The starter may not have enough activity to lift your bread and the best way to test it is by putting a little of the active starter in a glass of water. It should float on the top. If it does not, it is not ready and needs to ferment for longer. Also, the temperature in your room influences how long the fermentation of the bread is. A colder room may indicate that not enough bacteria can build which can lift the bread so I would go with a slightly warmer spot in the house 🙂 Hope that helps.

  18. Patricia Fernandez on March 26, 2018 at 11:09 am

    Hi Sophia! I am new to this – got your book last week and ready to use my starter!
    My question – i made it in a mason jar…..between using and when in the fridge do i cover?! After a new feed do i leave the lid off?

    • Weehooey A Weehooey A on April 23, 2018 at 7:28 am

      Yes, always put a lid on after feeding and when putting in the fridge. 🙂

  19. Natasha on April 21, 2018 at 9:43 pm

    I woke up day 5 and my starter (Jabba) has overflowed the jar I was housing him in. So I decided to move him to a bigger jar. I didn’t even think and opened him. He was under so much pressure he exploded across the room. I lost just about quarter of him. But where does that leave Jabba? Should I feed him again or leave him and feed him in a few days ( I fed him 75 of water and flour last night).
    Thank you

    • Weehooey A Weehooey A on April 23, 2018 at 7:35 am

      I would give Jabba a feed in his new home and leave him overnight 🙂 Poor guy and poor guy, hope the cleaning job was not too hard 🙂

  20. Isabel on May 2, 2018 at 3:11 pm

    This sounds like a great sourdough recipe to use to make a starter! If I use German 1050 Spelt Flour, is there any tip regarding the amount of water/flour I should use for feeding and baking and the temperature to bake at as well as proofing time. I’m aware that spelt absorbs more water and should therefore have less water, and also that it is more easy to overknead and overproof it. But I love spelt and really want to have a successful spelt sourdough bread <3
    Thanks in advance and blessings

  21. Chelsea on May 9, 2018 at 2:15 am

    Hello I live in the Phillipines and cant find any wholemeal flour here for the sourdough starter. I do have some buckwheat though, is it possible to mill that and use instead of wholemeal flour? And if yes, will the process need to be altered because of the different flour? Otherwise, can I just make it with white flour? Thank you so much

    • Weehooey A Weehooey A on June 13, 2018 at 8:56 am

      You can make your starter with white flour but I would to recommend buckwheat. Buckwheat is actually gluten free so it will not create the kind of starter you need for making bread with gluten. You can use a buckwheat starter for gluten free sourdough bread but the process is entirely different. I would definitely go with white flour.

  22. Mary Cook on May 31, 2018 at 2:57 am

    Thank you Sophie. Did the bread raising basket create the lovely pattern on your bread? If so, where did you purchase it. Thanks.

    • Weehooey A Weehooey A on June 13, 2018 at 8:46 am

      Yes it did 🙂 You can get it from my shop 🙂

  23. Summer on June 7, 2018 at 3:10 am

    Thank you so much for this in-depth Masterclass. Exactly what I needed to have the confidence to try again as I have had a fail which scared me off 🙁 My son is allergic to dry yeast which is why we have moved to sourdough, can I just leave this out of your basic recipe and add a few more hrs or something? Thanks in Advance x

    • Weehooey A Weehooey A on June 13, 2018 at 8:45 am

      You can start experimenting with the fermentation and leaving it longer of course 🙂 You will soon see all sourdough behaves different and every time you will discover something new. xx

      • Summer Norton on June 14, 2018 at 1:08 am

        Thank you… I will start the experiment 😉

  24. LAUGH OUT LOUD on June 11, 2018 at 12:55 am


  25. Carol on June 20, 2018 at 8:13 am

    My family neither likes the smell nor taste of sour in bread so would this be a problem if I make sourdough starter? Have been using instant yeast but for whatever reason, even though expiry date is still another year or more, the yeast does not activate after only a few times (I keep in a bottle in the fridge) & had to keep buying fresh yeast. Getting very tired as no cooking sites can tell me what is the problem so looking for alternative. Thank you.

    • Jesse S Jesse S on January 17, 2019 at 3:03 pm

      Hi Carol, using sourdough starter does not necessarily mean you will have a sour bread. When using a rye starter it will definitely be more intense than when using a light starter. I will be writing up another post about sourdough baking with wheat starter which I think will be very helpful to you. When it comes to dry active yeast the problem is that there are many types. The only one that is good is ‘instant yeast’, there are other types which are for example called ‘fast acting or easy yeast’ I would stay away from them.

  26. Rana on March 11, 2019 at 11:54 am

    thank you for the detailed recipe. is it possible to make a wholewheat bread loaf out of it? or at least use half the flour quantity whole-wheat and the rest white?

    • Sophia H Sophia H on March 19, 2019 at 8:50 am

      You could use half and half but may need to add a little extra water because wholemeal flour soaks up more water.

  27. Cassandra on April 19, 2019 at 5:58 am

    Hi! So I started with my starter..haha! I’m day 5 and haven’t had as much activity since day 3. I keep getting quite a lot of liquid on top. I’ve just added more flour as per previous comments but not sure if that adds another day or so to the process? I’m in Australia. It’s autumn but still 25/26° days. Should I move it to the fridge?

    I also started watching your 7 days 7 breads video and got confused since in that you mention feeding the starter 50g daily but in this recipe only once every few days? Just wasn’t sure if I was reading it wrong!

    • Sophia H Sophia H on February 11, 2020 at 11:17 am

      I think you will need to find a cooler place for your starter in future as the liquid on top indicates excess acidity which means too much fermentation. Fridge might be too cold but a cold place somewhere in the house will work.

  28. Lisa on May 20, 2019 at 9:11 am

    Hi! I am so excited to try this starter and make some sourdough. My dilemma is that I am trying to avoid using instant yeast. Is there a way around this? Thanks!!

    • Sophia H Sophia H on May 23, 2019 at 8:05 am

      With true sourdough you will never need yeast 🙂 I can recommend my book Real Bread which contains only sourdough recipes and explains the whole technique. It is all yeast free.

  29. Amanda on May 22, 2019 at 10:56 am

    Hello! Thank you for sharing this. I was on day 6 of the starter culture that my four year old daughter had named when my husband steeamed it in the oven at 100 degrees celcius!

    Do we have to start all over again? Is there any hope?

    • Sophia H Sophia H on May 23, 2019 at 8:02 am

      Oh no 🙁 Yes, unfortunately you will need to start again as the bacteria is most likely now overheated and killed 🙁 So sorry.

      • Amanda on May 23, 2019 at 1:31 pm

        Thank you 🙂

  30. Mandy on May 29, 2019 at 5:46 pm

    Hi Sophia, can I totally omit the dry active yeast in the recipe? Prefer to full 100%natual sourdough starter.

    • Sophia H Sophia H on May 30, 2019 at 2:07 pm

      Yes of course 🙂 Definitely. x

  31. Sarah on June 16, 2019 at 10:35 pm

    Hi Sophie,
    Have you ever attempted making a gluten free starter and bread? If so which flour did you use or would you recommend? Thanks

    • Sophia H Sophia H on June 20, 2019 at 11:12 am

      Not yet 🙂 I have been on an off it and still haven’t totally mastered it so can’t really give you advice yet I am afraid. As soon as I do, I will 🙂 x

  32. Trish on June 17, 2019 at 1:58 am

    Thank you so much for this masterclass!
    I followed your recipe and tips exactly and I am thrilled with the result.
    Here’s hoping my starter ( Lady Kneadalotta Loaf) is with us for some time to come!
    I now look forward to purchasing your bread book and trying out your other recipes.

  33. Ash on June 22, 2019 at 11:38 pm

    Hi Sophia,

    Thanks for a great recipe! I have tried others before and there is so much wastage (ie each day you keep only so much of the starter and discard the rest) and I just couldn’t handle the waste!
    I have a question about my starter/bug.
    My starter rose beautifully on day 3 but I’m heading into day 6 and it still hasn’t fallen. I can see bubbles inside the starter. Do I just move on to the next step or should I wait a little longer?

    • Sophia H Sophia H on July 3, 2019 at 2:47 pm

      I’d wait a little longer before moving on 🙂 You will eventually see activity. I am sure.

  34. Wendy on August 2, 2019 at 3:46 am

    Hi Sophia, what do you do with all the discards?

    • Sophia H Sophia H on August 5, 2019 at 9:46 am

      I tend to use it for cakes, to dry, freeze some, use it for pancakes or make some rye flat breads or crackers with it.

      • Wendy on August 9, 2019 at 3:39 am

        Thank you! It would be interesting if you shared some recipes that included the discards.

  35. Sarah Taylor on September 1, 2019 at 2:05 pm

    Hi, my son has a yeast allergy, have you ever developed a yeast free sourdough recipe for the Thermomix?

    • Sophia H Sophia H on February 11, 2020 at 11:15 am

      Yes and currently working on an entire online course just for sourdough bread.

  36. Lynn on September 17, 2019 at 4:55 pm

    Hi Sophia, the recipe calls for 150g of sourdough starter. Does this refer to a ripe/fed starter or would it be the discard/mature starter? At which stage in between the feed would it be appropriate to take out the starter to use for this recipe? Thanks!

    • Sophia H Sophia H on February 11, 2020 at 11:11 am

      ripe fed starter 🙂 It depends not he starter you have and when you know it is matured. I use mine when it is young like 4 hours but up to 8 should not pose a problem for white starters. Rye starters need to be used earlier.

  37. Anna on October 30, 2019 at 11:09 am

    Hello, what size proving basket is best for this recipe please (would one that holds 450-500g dough work)? Many thanks!

    • Sophia H Sophia H on February 9, 2020 at 8:36 am

      It would have to be 750g.

  38. Evi on January 16, 2020 at 2:06 am

    Hi Sophia, I live in Singapore, where temperature is higher. If the sourdough has risen and fallen by Day 2 or 3, could I feed it then, instead of waiting til Day 4?

    • Sophia H Sophia H on February 11, 2020 at 10:36 am

      If you are in a humid environment you will need to feed more regularly and possibly place the starter somewhere a little colder so it doesn’t ferment as fast.

  39. Stan on April 5, 2020 at 12:22 pm

    Hi Sophia, used barley flour for my starter and it looks quite hard/firm. should I add more to it?

    • Sophia H Sophia H on April 6, 2020 at 10:16 am

      I would not advise making a starter with barley flour as it can be very unpredictable and as you say it soaks up water so differently to a plain flour. If you can, switch to rye or white plain flour.

  40. Ballal on June 23, 2020 at 11:42 pm

    Hi Sophie
    Thanks for sharing this.
    Can I use your Dutch oven cooking method for this bread?

  41. Samantha on August 31, 2020 at 7:11 am

    Hi Sophia,

    If I were to remove yeast from the recipe, do I need to increase the amount of starter? 😊

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