Want to bake consistently amazing sourdough bread? Rachel Pardoe, of Sourdough Enzo, shares her master recipe – the one she uses time and time again! This isn't just a recipe; it's a framework, a guide to understanding the fundamental principles of sourdough baking. Rachel emphasizes that while this recipe is a reliable base, the real magic happens when you learn to observe and adapt based on your starter’s activity and your environment. Let’s dive in and unlock the secrets to creating stunning, flavorful sourdough.

Understanding the Foundation: Starter & Ingredients

Before we even begin mixing, Rachel stresses the importance of a peaked, 100% hydration sourdough starter. This means your starter should be bubbly and active, having doubled (or more!) in size after feeding. This recipe yields two beautiful loaves, requiring:

720g water
200g active 100% hydration sourdough starter
20g salt
850g strong white bread flour
150g einkorn or spelt flour (Rachel used einkorn in her demonstration)

The combination of strong white flour and einkorn (or spelt) provides a lovely balance of structure and flavor. Don't be afraid to experiment with different flours as you become more comfortable!

(Video: The only sourdough bread recipe you need!! Sourdough Enzo sourdough bread recipe -