Loaf 44

Seeded sourdough (***)

There are not a huge number of variables in breadmaking, probably even less so using a machine. Even so, it’s important to resist the temptation to experiment too much from one loaf to the next. I try, usually unsuccessfully, to subscribe to the maxim of only changing one thing at a time.

I’m thinking that I probably use too much water a lot of the time. I’ll be reducing this a bit to see if it makes much difference. Perhaps about 10g at a time.

Off we go …

  • 60g starter
  • 60g wholemeal flour
  • 60g water

Menu 32 for 20 minutes, nudging the unmixed flour in with a wooden spoon in the first few minutes. Tried taking a depth measurement with a laser tape but not very productive. The mix is looking a bit thick and uneven.


I’ve got to do a club zoom bike turbo session now. So on to Menu 30 until afterwords.


Change of plan … I had planned just doing another basic mostly white sourdough loaf but I have an awful lot of seeds. They probably need using. Perhaps it’s the turbo session messing with my head …

Anyway, let’s try:

  • 80g wholemeal flour (Doves)
  • 300g strong white flour (Nelstrop)
  • 270g water
  • 15g EVOO
  • 3g salt
  • 5 tbsp mixed seeds

The Raisin Bake program gives quite an exotic mix of seeds but I’ve generally drifted towards just adding the overall volume that the recipe suggests. In this case, 5 tablespoons. There will obviously be some variation on water content and volume depending on seeds; pumpkin seeds are quite a bit bigger than poppy seeds, but generally I’ve found the 5tbsps rule of thumb worked ok. But that was using dried yeast. This is the first time trying it with a sourdough premix.

On to Menu 32 for 18 minutes, then menu 3 overnight.


Looks ok. I was initially quite upbeat about this but it’s actually quite a dense loaf and not quite to my liking. Perhaps little less water, more 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