Loaf 49

mostly white sourdough (****)

  • 80 / 80 / 80 (80g starter / 80g wholemeal flour / 80g water)
  • Menu 30 for ~ 2 hours

Have used a little more in the premix than usual (60g when you add it together) so will reduce main mix proportions a little.

  • 100g wholemeal flour (Doves)
  • 260g strong white flour (Nelstrop)
  • 260g water
  • 15g EVOO
  • 3g salt

Menu 32 for 20 minutes then Menu 10 overnight.


Looks good. Nice crust and good taste. Always hope they’ll rise a bit more though. Perhaps the density is just a feature of sourdough loaves. When I see the crusty ‘wings’ at the sides I wonder if it’s risen then dropped back down again, but I think it may just be residue on the side of the pan from the dough cycle.

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