Very Strawberry Sourdough Bread

I made a starter using the organic strawberry yeast water which I successfully cultivated. With this very fragrant sourdough starter, some fresh strawberries and the leftover strawberry yeast water, I came up with a recipe and baked a sourdough loaf smelling and tasting of strawberry!


  1. 125 g active 100% hydration strawberry yeast water sourdough starter
  2. 100 g strawberry yeast water
  3. 5 g salt
  4. 250 g GMP T65 flour
  5. 50 g fresh strawberries pureed
  6. 33 g strawberry yeast water (divided into 10g 23g)
  7. NOTE:
  8. You can replace all the strawberry yeast water with plain filtered water


  1. Dissolve 5g of salt with 10g of strawberry yeast water Set aside
  2. Mix starter with 100g of strawberry yeast water strawberry puree and flour Autolyse for 30 minutes
  3. After autolysis add the salt solution and the remaining 23g of strawberry yeast water into the dough Use a dough scrapper to fold the liquids into the dough mixture to form a very wet dough in the container for 5 minutes
  4. Rest 30 minutes
  5. Perform a dozen or so folds using a dough scrapper on the wet dough Rest 30 minutes
  6. Repeat step 5 three more times
  7. Place the dough in the fridge for 24 – 48 hours (in my case 67 hours!)
  8. Take the dough from the fridge pre-shape directly Bench rest for 5 minutes Then final shape and place the dough in the banneton basket
  9. Final proof the dough in room temperature for 40 minutes and place the dough in the freezer for 20 minutes
  10. Pre-heat the oven baking stone and Pyrex glass lid at 250°C for 1 hour
  11. Bake the dough for 20 minutes with the lid on at 250°C and another 20 minutes without the lid at 230°C
  12. Cool the bread on wire rack completely before slicing

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