Pregnancy Friendly Classic Sourdough Bread
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf from the oven, and this sourdough delivers that reward in full. The ingredient list is beautifully short — just starter, water, bread flour, whole wheat flour, and sea salt — which means you know exactly what is going into every slice, a real comfort when you are being more mindful about what you eat. The long, slow fermentation process does a lot of the heavy lifting here, developing complex flavor and an open, chewy crumb without any additives or preservatives to second-guess. Whole wheat flour adds a gentle nuttiness and a little extra nutrition alongside the bread flour, making each slice feel a bit more wholesome. The overnight cold proof fits naturally into a busy schedule, so you can prep the dough in the evening and bake to a perfect internal temperature the next morning. Letting the loaf cool fully before slicing is the one rule worth following — it keeps the crumb tender and set rather than gummy, and the wait is absolutely worth it.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and bubbly)
- 375 g lukewarm water (about 90°f / 32°c), divided
- 450 g bread flour, plus more for dusting
- 50 g whole wheat flour
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, whisk together the sourdough starter and 350 g of the lukewarm water until the starter is fully dissolved and the mixture looks milky and slightly foamy.
- 2
Add the bread flour and whole wheat flour to the bowl and mix with your hand or a stiff spatula until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30–45 minutes (autolyse).
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