Chef Filip's Sourbread Recipe -
Chef Filip's Sourbread Recipe
  • READY IN 5+ days

Chef Filip's Sourbread

Recipe by  

"This recipe for sour starter is original and can not be found in any book. Follow the recipe step by step and allow yourself to make this unique recipe to a tasty end."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
  • PREP

    5 days
  • COOK

    45 mins

    5 days 45 mins


  1. To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three.
  2. On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4.
  3. At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes.
  4. Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour.
  5. Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water.
  6. Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!
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Reviews More Reviews

Jun 11, 2003

My husband loves sourdough bread. And he loved this recipe. Thank-you Judy Saxby

Jan 22, 2012

Excellent Bread! I used my own rye starter and used dark brown sugar for the malt. The process is simple, but long; however, you will be rewarded with chewy texture and complex taste of the artisans' breads from Europe. I played with various flours~unbleached flour, wheat, rye, wheat, toasted wheat germ; turned the dough once after an hour of fermenting; slashed the bread for full expansion; baked on baking stone. Fabulous! Thanks Chef Filip!


5 Ratings

Jul 22, 2003

Went through this lengthy process for the five days. Bread dough wouldn't rise! It was a total waste of time for me.

Dec 03, 2014

Way confusing directions compared to how to really get the starter going. Don't go and cover tightly -- I leave it uncovered for hours, stirring every hour or two as I just remember. Covering hides the good yeasts from growing in the bread starter! Also, go ahead and use just 1/2 c flour etc to start from. You know, scale it down. I did that as this is a huge starter!! And, covering is for at night -- I lay a piece of plastic wrap, not sealed, on top.Keeps it from drying out or pets getting into it :-) Mine is uncovered during the days until it naturally gets foamy (sign of good yeasts in it). Then I cover it lightly. Once it gets nice and foamy, you are ready to make bread. If you refrigerate once it gets bubbly, you need to feed every 5 days or so unless you like it very, very sour. Keep it covered at that point, too. The recipe for the bread is pretty good, I just found it rather salty. oh, and for those struggling to find the malt -- you really can skip it and just use the honey ( in just the first mix -- not needed after it). I used this recipe to experiment and have made regular starter from just room temp (boiled) water and wheat flour. You can even really start with just a tbsp of water and a slightly heaped tbsp of flour -- that is it. In the old days/pioneer days, they just used what they had. Relax and make this fun instead of filling your fridge with starter!! Once you get the starter, you can make pancakes based on the starter, waffles,....The fun just begins

Sep 01, 2014

Very good! I did have a bit of an ingredient snafu. I could not find malt powder. Someone suggested something called barley malt syrup. I used the same amount as specified for the powder. It seemed to work OK. I did find the powder on baking day, so there is some in there. I do wish I'd listened to that voice inside of me that said "Cut this recipe waaaaaayy back!" I did read that starter can be frozen. I'll have to try it.


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 79 g
  • 25%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 14.4 g
  • 29%
  • Sodium
  • 475 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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