Master recipe: 20% Wholemeal Classic Sourdough Boule – Retarded – Mid Hydration

Learn how to make our classic retarded sourdough. This style is typical of the style of sourdough baked in San Francisco. It is this sourness that really contributes to the digestibility and the increased bioavailability of nutrients in long, slow-fermented bread. It also happens to be flexible in the timing to bake it. This is the School’s classic sourdough formula, the one from the Sourdough School book (but with a little more water) and the one I have used for over a decade to teach beginners. I use this one because it gives reliable results and helps build confidence. To access to the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now to The Sourdough Club. Learn to make Sourdough and you can order a free starter to get you going. Start your journey today & discover why sourdough is the healthiest bread. Find out more about how sourdough is the healthiest bread, and apply our 7 core principles to your baking to help your digestion & benefit your overall health & wellbeing. There is a world of information inside the club with core knowledge, so you learn to understand sourdough and a have whole community of bakers to support you. It's alive with baking and conversations, with the latest research, tips, regular inspiring recipes and brilliant webinars, an interactive forum, as well as discounts for members. You also get updates with news to be in the know before anyone else about the latest books by Vanessa Kimbell, and courses at the Sourdough School. To join the Sourdough Club click here If you are not able to join at the moment then please subscribe to our Sourdough Club magazine and keep up to date In the meantime, please do follow us on Instagram & Facebook LOVE BAKE NOURISH