• Łukasz Babral

50/50 Sourdough Bread

Updated: Nov 15

This is a super simplified recipe for sourdough bread. minimal effort and the best result!

Starter Activation:

  • 100g (3.5oz) of sourdough starter

  • 50g (1.76oz) plain flour

  • 50g (1.76oz) water (room temperature)

Ingredients for dough:

  • 250g (8.8oz) of wholemeal flour

  • 250g (8.8oz) of strong flour

  • 400g (14.1oz) of water (room temperature)

  • 10g (0.3oz) salt

This bread is 80% hydration (water to flour ratio)

Evening Day 1:

1. Activate the starter by mixing 100g of starter from the fridge with 50g of water and 50g of plain flour. Leave in the bowl on the counter covered. In the morning you will see that it expanded and there will be bubbles on the top.

Day 2 (Morning or Mid-Day)

1. Mix the activated starter with remaining dough ingredients until combined (use spatula or mixer with a hook attachment. The dough will be sticky, leave it covered in the bowl for 30 minutes.

2. After that time use Stretch and Fold technic that you can see on the video below. Then the second time after 45 minutes. And the last time after 90 minutes. Rest for 30 minutes after your last stretch.

3. Pre-shape and place your dough seam-side up in proofing basket with a cloth dusted with flour and place it covered in the fridge overnight. ( If you have no basket you can use a bowl with parchment or cling film).

Morning Day 3:

1. Preheat the oven with a baking tray inside to 250C (482F) (For better result use Baking Stone).

2. Remove the dough from the basket and place it on to a sheet of baking parchment seam-side down, dust with flour and cut the surface

3. When the oven is heated, place a dish with hot water on the lower level shelf. Transfer the bread into the oven.

3. After the first 15 minutes remove the water dish and reduce the temperature to 200C (392F) and bake bread for another 20 minutes.

5. Remove the bread from the oven and place on a cooling rack, slice when cooled a bit (20 - 30 minutes)


  • Diabetics can benefit from eating sourdough bread. It has a low glycemic index, which means it will not spike your blood sugar.

  • Sourdough bread is often easier to digest than bread that's fermented with brewer's yeast.

  • You can find a recipe for a sourdough starter here.


Welcome to Insight Flavour!

My name is Łukasz

Babral and I am a

Professional Chef.

Cooking and taking

photographs of my food are my passion.

On this blog, you can find some interesting recipes from various cuisines. Enjoy!

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