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Updated: Feb 23, 2022

The NON-BAKERS ultimate sourdough recipe - and it works!

Makes 2 loaves

I love the smell of bread, and countless times have tried to make it myself. However, there was always something not right. It's too doughy, heavy, flat, tastes a bit weird.

All I know is, I struggled and sucked at it until the inner me said "give it another go Milli..."

I contacted a very dear relative who I knew loved to cook and knew a thing or two from experience and just like, a ray of sun came through in a form of a text message with a recipe in the full video, promising that this recipe was easy and delivered great results.

And it did! See the picture below!

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What you need:


  • Room temperature water ( for starter and dough)

  • Yeast - Dried yeast (keep this in the freezer)

  • Bread flour ( use Wallabys found in Coles)

  • Wholemeal Plain flour (optional)

  • Salt 18g

  • olive oil


  • baking paper

  • Sturdy bench to work from

  • Very blunt cooking knife or dough cutting tool

  • very large mixing bowl ( the dough will sometimes rise triple its size)

  • scales that can measure 18g to at least 1kg

  • oven or good fire pit with coals

  • large baking dish with foil OR a cast iron pot for baking the bread in

  • tea towel for proving

  • 1 spoon or butter knife for mixing dough before using hands

  • Cling wrap


Make your starter

Ingredients :
  • 100g of Bread flour or wholemeal plain flour

  • 50g room temperature Water

  • Add 1 teaspoon of sugar or honey

  • Give your starter a name! important as you will need to feed him to keep him alive and make more bread


Add these ingredients together making sure it resembles thick wallpaper paste, it should not be runny!.

Place the starter ( or as I call my starter BOB) in an airtight container and let it sit overnight

The next day, feed BOB again, with 50g of flour and 50g of water then wait 8 hours before using it to make your dough.

This also means you have enough starters to keep feeding and make bread again.

Tip: Leave room for the starter to grow and expand - the lid popped off mine!

Make your Dough

Ingredients :

  • 680gram of room temperature water

  • 100g of your starter

  • 1 tablespoon of yeast ( optional but what I did)

  • 1kg bread flour

  • 18g salt

  • Olive oil 2 tablespoons

  1. Get your mixing bowl and place the 680g of water into the bowl

  2. grab your 100g starter and place it into the water

  3. place 1 tablespoon of yeast on top of the water and starter and mix this around a little bit

  4. measure 1kg of bread flour and place on top

  5. add 18g of salt to the mixture

  6. Mix all of the dough together and the consistency would be STICKY but DO NOT USE MORE FLOUR! this stickiness is a good sign!

  7. This part is optional: I like to be a little more hands-on but you don't need to. once the dough has come together, you can either use your hands to massage it further in the bowl to a consistency of elasticity or place the dough onto a lightly floured bench ready for step 8. OR lightly flour your bench and loosely bind it together.

  8. Once you worked out which one suits you for step 7, pour 2 tablespoons of olive oil into the bowl that you mixed your dough in. This is to stop the dough from sticking to the sides, adding flavour to the bread.

  9. Once the dough is in the bowl, cover with cling wrap - tightly

  10. Let the dough either sit overnight or let it rise during the day for 3 hours, it depends when you want to bake it

Baking the bread

  1. make room on your bench and lightly flour it

  2. grab your dough and drop it out onto the lightly floured surface

  3. lightly massage the dough together to form a loose round shape and then divide into two using the very blunt knife

  4. let the dough rest for 15mins ( i use my Apple Iwatch to time this)

  5. Whilst waiting, prepare your baking dishes but simply placing the baking paper in them

  6. once the 15-minute wait is up, shape your dough ( i would use the video provided to get the best visual on this) however it really is just tucking everything into the middle and flopping it around into the prepared baking dishes.

  7. Place your shaped dough into the baking dishes and let it rise for 90 minutes

  8. place the timer on for 60minutes - this will remind you to turn on the oven

  9. set Oven temperature to the hottest it can go, mines 250c and reset your timer to 30min

  10. After 90minutes of rising, your dough should have doubled and looks a lot bigger than when it went in there. score your dough with a sharp knife or scissors

  11. Cover the dough as tight as you can with foil to allow for steaming once in the oven: this will create the ultimate crust that we all love from a bakery. Or if you have a fancy bread pan like the guy in the video, don't worry about the foil.

  12. Place the foiled dough into the oven for 30 minutes - again set your timer

  13. once the 30 minutes is finished, take the foil off and place it back into the oven for another 30 minutes.

  14. Take the bread out and leave it on a cooling rack - if you've placed the baking paper properly in the dish, you're one of the lucky ones who have no mess to clean up here.

  15. repeat from step 11 for the other loaf.

  16. Let it cool down and give it the tap test. turn it over in your hands and knock on the bottom of the loaf, if it sounds hollow, your bread is done, if not - it may be slightly undercooked and doughy.

Step 17. JUST ENJOY and if the first one didn't work try again - it does come down to touch

Also, watch this video for more information and extra tips:


Now it is up to you...

It seems like a lot of steps, but once you have your starter - it is not that hard at all. If you are travelling this starter can live whilst you travel by leaving it in the fridge and not having to feed it every day - you don't need to have yeast either, i just like the flavours that yeast incorporate in the bread.

Give it a try and see how you go. The video is easy to follow and does give you the result that you see.

Happy Baking :)

milli - Wanderlust from Oz

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Please call me Milli! I've had a passion for wandering since a young age, raised in the Netherlands, growing up in Australia. I believe in a work & life balance; setting yourself up. Professionally, I work in the Wine industry, alongside DERIVE + SEEK where I can wander with purpose!