Heritage sourdough whole grain bread

I was stoked to trade a scoby for some heritage sourdough starter from 1907!

As I use home milled flour (read more about flour) I tweaked the original recipe.


1/2c sourdough starter
1 3/4c warm water
4 c home milled flour ( I use a mix of spelt, buckwheat, rye, oat)
¼ c psyllium husk flakes or 2 tsp powder
2 tsp Himalayan salt
2 T organic black strap molasses
2 T flax seed


when your starter has been fed and has doubled in size and bubbly it is ready to use!

  1. dissolve & mix, breaking up starter clumps with hands in the warm water. (I like to add the psyllium husk flakes, molasses & salt to the water-starter mix, though if you add powder it will be lumpy, so I  throw it all into the blender before mixing with the flour).
  2. stir in wet ingredients into home milled flour in large mixing bowl, setting aside 1 cup of flour to be kneaded in.
  3. the dough should be slightly sticky.
  4. knead dough on floured board 5-10 minutes using the flour set aside.
  5. place formed loaf on a lightly greased cooking tray, or cast iron pot & cover with damp cloth, let rise overnight. ( I like to put the covered bread in a cold oven with 1/2c water beside the pan and let rise overnight).
  6. Bake 50 minutes at 400f until the crust sounds hollow when you tap it.
  7. Cool on cooling rack.

As I like to keep the bread fresh I slice it and freeze it on cooling racks until firm, then store in an old coffee bag or Tupperware.





Sometimes I have enough sourdough starter for another batch but don’t have the time to do 2 batches at once. I found out that I can put the bubbly sourdough starter back in the fridge overnight and use it cold the next day. The bread rises just as well using cold starter!



read more about flour, and why I choose to mill my own!

read about scoby/kombucha tea

One thought on “Heritage sourdough whole grain bread

  • March 26, 2019 at 2:31 pm

    Thank you and you’re welcome!


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