Sourdough is naturally leavened bread, which means it doesn’t use commercial yeast to buckwheat flour sourdough bread recipe. It’s the most readily available, and means you’ll only need to buy one flour to start. But, we know ingredients are hard to come by at the moment, so you can also use strong wholemeal bread flour. You can use different flours in our basic recipe without changing the amount of water you use or the method in any way, other than adding less strong white bread flour.

For wholemeal, granary, seeded or malted flour use 350g strong white bread flour and 150g of the other flour so you still have 500g total. For rye, spelt, emmer, buckwheat or Khorasan flour use 400g strong white bread flour and 100g of the other flour so you still have 500g total. But once you know what texture you’re looking for in the dough, this will be easy to do. The basic dough is a blank canvas to which you can add anything you like.

Flavouring ingredients should be scattered over the dough, or worked into it during the final two folds. We’ve added seeds, nuts, grains, olives, herbs, chillies, chunks of cheese and dried fruit to our sourdough. This white sourdough recipe makes two loaves, but it can be halved to make one or increased to make as many loaves as you need. Once you’ve mastered this white loaf, adapt it using other flours, or use the dough to make pizzas or flatbreads. This sourdough pizza recipe is a classic margherita, but you can customise the toppings. If you’d prefer a different bake, see our gluten-free recipes. Always check the ingredients when purchasing a loaf.