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Macphie Sourdough Mix Make Up Instructions

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Sourdough Mix creates an artisan bread with a thick crust and mild sour flavour characteristic of sourdough. It can be used to produce a wide variety of crusty breads with only the addition of water and yeast.


  • Place the mix, yeast and 1.2 ls of cold water in a dough mixer – required Dough temp 22°C

  • For a spiral mixer give - 2 minutes slow + 4 minutes fast (approx.) to develop a standard type bread dough 

  • Add the remaining 200g of water and continue mixing for another 2 minutes on 2nd speed until all water is absorbed and the dough is soft and smooth

  • Remove the soft dough from the mixer, place in an oiled container and cover to prevent skinning

  • Allow to ferment at room temperature for 1 hour

  • Tip dough out onto a floured table – it should have risen noticeably whilst resting 

  • Divide gently into required loaf size (350g is ideal for a speciality loaf)

  • Ball up gently and rest for 5 minutes

  • Mould into final loaf shape gently and place on a baking tray heavily dusted with rice flour and normal white flour

  • Allow to rest / prove at room temperature for a further 30-60 minutes making sure that the dough pieces are not allowed to skin – use a rack cover / draught free cupboard

  • After this rest time turn the dough pieces over and cut as required before putting in the oven 

  • Bake at 450°F / 240°C for 15 minutes with initial steam. Allow the steam to escape (open the door / damper) and bake for a further 10 minutes.

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