Liquid sourdough

Liquid sourdough recipe, I’ve been wanting to make bread with liquid sourdough for some time. I took advantage of the end of the year holidays to get a book on bread for me, here is the first lesson I gave myself. I admit that the sourdough gives a particular taste to the bread, I like it a lot. The crumb is tasty and takes beautiful colors, the rind browns easily. It only remains for me to maintain it as and when I use it. Thank you to Léonie for this gift, which will serve us every day indeed I intend to test all the liquid sourdough breads in this book .

Liquid sourdough recipe for 500 gr:


  • 140 gr of organic rye flour T80 or T130 or T170
  • 240 gr of water at 30 °
  • 10 gr of honey
  • 100 g of T55 or T65 wheat flour


  1. 1st day
  2. Mix with a spatula 20 g of rye flour with 20 g of water.
  3. Add 5 gr of liquid honey.
  4. Cover with a cloth and let stand near a heat source for 24 hours.
  5. 2nd day
  6. Mix 40 g of rye flour with 40 g of water.
  7. Add 5 gr of honey.
  8. Incorporate the previous preparation.
  9. Cover with a cloth and let stand 24 hours, in a room with ambient heat.
  10. 3rd day
  11. Mix 80 g of rye flour with 80 g of water, in a room at room heat.
  12. Incorporate the previous preparation.
  13. Cover with a cloth and let stand 24 hours, in a room with ambient heat.
  14. 4th day
  15. Add 100 g of wheat flour with 100 g of water.
  16. Mix, your sourdough is ready.
  17. Place your sourdough in a glass jar with the lid on, in your refrigerator.
  18. Close it tightly to keep it for a long time.

Preparation time: 10 minutes for 4 days

Cooking time 0 (minute)
Number of people: For 500 g of sourdough
4 star rating: 1 review

Source: Le Larousse du pain by Eric Kayser

Mix the ingredients Add honey

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