By Loaflo | Yield: 1 loaf (~800g)
A rustic sourdough loaf made with a large proportion of whole wheat flour. It features a medium-high hydration (~75%) to accommodate the whole grains, an autolyse for improved gluten, and uses a baking stone with steam. Difficulty: Medium. Unique characteristics: rich, wheaty flavor, a hearty crust, and a somewhat denser, wholesome crumb full of whole grain goodness.
By Loaflo | Yield: ~100-150g
A step-by-step guide to creating your own sourdough starter using just flour and water. This process captures wild yeast and bacteria from the environment to create a living culture that can leaven bread. It takes about 5-7 days to develop a strong, active starter ready for baking. Each day requires just 5-10 minutes of active work.
By Loaflo | Yield: 1 medium round loaf (~750g)
A rustic sourdough loaf that highlights spelt flour, an ancient grain known for its nutty flavor and extensible gluten. This recipe uses a roughly 70% spelt flour blend, moderate hydration (~70%), and gentle handling to accommodate spelt’s unique properties. Difficulty: Medium. Unique characteristics: very tender, slightly sweet crumb from spelt, with a flatter profile and open holes. Baked in a Dutch oven or cloche to help contain the spread.
By Loaflo | Yield: 1 medium loaf (~750g)
A dense, aromatic sourdough loaf made with a high percentage of rye flour. This recipe follows a traditional approach with a rye preferment and uses a loaf pan for support. Difficulty: Hard. Unique characteristics: very moist crumb, bold tangy flavor, and a dark, caramelized crust. The dough is more like a thick batter and requires minimal gluten development, relying on sourdough acidity for structure.
By Loaflo | Yield: 1 round loaf (about 850g)
An extremely easy sourdough bread that requires no kneading or stretching – time does the work. Flour, water, salt, and starter are mixed and left to ferment overnight. Difficulty: Easy (very hands-off). Unique characteristics: higher hydration (~75%) yields an open, glossy crumb; the long fermentation develops rich flavor with minimal effort. Baked in a Dutch oven for a crackling crust.
