Loaf 24

Cotswold Crunch sourdough (***)

  • 100g starter
  • 100g strong white flour (M&S organic)
  • 100g water

Menu 32 for 20 minutes, then Menu 30 for a couple of hours.

While that’s busy refresh the starter. It’s looking a bit on the thick side and as I’m baking every couple of days there’s no real need to keep it in the fridge – but it’s handy. 100g of starter us quite a lot so I may refresh it twice. Once now and once tomorrow.

So a roughly 40g/30g rye/water refresh and maybe another one tomorrow.

Main Mix
  • 400g Cotswold Crunch
  • 3g salt
  • 15g EVOO
  • 265g water

Menu 32 for 20 minutes then Menu 10 overnight.


Very tasty, but still slightly on the dense side with a slightly sunken top. More so than Loaf 23, so perhaps too much starter and/or flour.

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