08/07/2025
Nothing says “welcome home” after school like the smell of fresh-baked bread.
Here’s Dr. Sydney’s favorite sourdough recipe using nutrient-rich freshly milled flour—perfect for healthy school lunches or after-school snacks! 🥪🍞
📝 What you'll need:
• 100g sourdough starter
• 500g freshly milled flour
• 400–450g water
• 10g salt
🥣 Mix, ferment, rise, and bake to golden perfection.
How to bake:
1. Mix water and starter together.
2. Add flour and salt, mix until flour is incorporated.
3. Let dough sit, covered with a damp cloth for one hour to autolyse. Stretch and fold dough 4-6 times or under a dough ball is formed.
4. Let bulk ferment for 8-12 hours on the counter. Note: You can also place in the fridge for 24-48 hours for a slower ferment.
5. Form the dough into the load and place in a greased loaf pan. Let it rise, covered with a damp cloth, for 1-2 hours.
6. Preheat oven to 425 degrees F. Bake the loaf for 10minutes.
7. After loaf is baked for 10minutes, drop the temperature of the oven down to 400 degrees F and bake the loaf for another 30-35 minutes.
8. Take out of the oven and let the bread completely cool before cutting. If you cut the bread while it is still warm, the bread may have a gummy texture to is.
9. Store on the counter for 4-5 days, or freeze. Storing bread in the refrigerator can dry out your bread faster.
Not only is this bread rich in gut-loving fiber and nutrients, it’s a game-changer for anyone looking to ditch processed grains and fuel their body the natural way. 🌿
✨ Pro tip: Let it fully cool before slicing to avoid a gummy texture!
Want the full recipe? Drop a 🥖 in the comments and we’ll DM it to you!
