Your Recipe Blog



Ek bak gereeld suurdeeg brood. Die plantjie/starter/gis is moontlik om te maak en baie maklik.

  • 3.5 cups all-purpose or bread flour, 500 g or 18 oz
  • 1 5/8 cups of tepid water, 420 g or 15 oz
  • 100 g or 3.5 oz or ½ cup ripe sourdough starter
  • 1¼ teaspoons salt

In a large bowl combine the sourdough starter and water mix with a whisk until well mixed.

Add flour and salt mix with a spoon until well combined. Cover with a lid or plastic wrap and allow the dough to rest for at least 12 hours and up to 18 hours at room temperature.

Turn the dough out onto a work surface that you know has been dusted with flour Dust the dough with a small amount of flour. Shape the dough into a ball.

Place the dough into a proofing basket that has been dusted with flour, smooth side down. If not using a proofing basket you can use a bowl that has been lined with parchment paper. Cover with a tea towel and place in a warm location for two hours to prove. Thirty minutes before the dough has finished proofing pre-heat your over and a cast iron Dutch Oven to 450°F or 230°C.

If using the proving basket, invert it onto a sheet of parchment paper, slash the surface with a razor blade or very sharp knife and put the dough and parchment paper in the Dutch Oven cover and bake for 30 minutes with the cover on and an additional 10 minutes with the cover off. If using a bowl slash the dough surface and place the dough and parchment paper in Dutch Oven and bake as above.

Cool the finished loaf on a wire rack and enjoy.

Recipe and photo: Wynand Smit

Link to a recipe for a sour dough starter:


2 Reviews

  1. Rina

    Hallo Stein. Dankie vir die resep. Hoe maak jy jou plantjie en hoe bewaar jy dit asb?


Leave a Review

Your email address will not be published. Required fields are marked *


1 2 3 4 5