Loaf 18

Spelt and white sourdough (*****)

Three in a row. This is a good baseline. Works fine with starter straight from the fridge. (This is using Elly’s The EASIEST, no-fuss sourdough starter maintenance method. No discard (YouTube video) approach to looking after starter.) And quite tolerant of wobbly measurements too. This was done in a bit of haste after coming back from a nice meal in town.

Rough Timeline …


  • 75g starter – straight from the fridge
  • 75g strong white flour (M & S Organic)
  • 75g water (warm from the tap)

Onto menu 29 while I refresh the starter … It’s looking a bit runny so around 40g rye flour and 30g water – a good stir and leave it on the bunker worktop for a bit.


An hour on menu 29 takes it neatly into the middle rest bit between kneads and is a good time to stop it. On to menu 30 for a couple of hours while I head out. (I forgot this 2 hour rest bit in loaf 17 and it didn’t seem to make any difference).


Back from a nice meal in town and time to add the other ingredients, a quick blast on the pizza dough setting, then overnight on the timer. Quantities are not as precise as they could have been (that’ll be the Peroni).

To the mix, add:

  • 191g wholemeal spelt (Gilchesters organic)
  • 261g strong white flour (M&S Organic)
  • 263g water
  • 5g salt
  • 18g EVOO

On to menu 32 for 20-30 minutes. I do this by eye. Basically, does it look right?

Then overnight on the timer on menu 10.

Standard Footnotes

Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)

Most used program menus
Abbreviations sometimes used
  • EVOO – Extra Virgin Olive Oil
  • swf – Strong White Flour
  • wmf – wholemeal flour
  • M32, M30 – Menu 32, Menu 30 etc …
Other bits