Alpha Gal Friendly Sourdough Country Loaf
There is something deeply satisfying about pulling a crackling, mahogany-crusted loaf out of a screaming-hot Dutch oven, and this sourdough country loaf delivers exactly that kind of moment. The ingredient list is beautifully stripped back — bread flour, whole wheat flour, water, salt, and a live starter — which means there is nothing hidden, nothing processed, and no animal-derived additives to second-guess. For anyone navigating alpha-gal syndrome, that simplicity is genuinely reassuring, since so many store-bought breads sneak in dairy, meat-based enzymes, or ambiguous "natural flavors" that can make label-reading exhausting. Here, you know exactly what goes in. The process itself is hands-on in the best way: a slow autolyse, patient stretch-and-folds, an overnight cold proof, and a high-heat bake that produces an open, chewy crumb and a crust that shatters when you slice it. The whole wheat flour adds a subtle nuttiness and depth that keeps this from tasting like a plain white loaf, while the long fermentation develops real complexity. Let it cool fully before cutting — the wait is hard, but the payoff is a bakery-quality slice that is entirely your own.
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Learn more →Ingredients
12 servings
- 50 g active sourdough starter (100% hydration, fed and at peak)
- 375 g bread flour
- 75 g whole wheat flour
- 325 g lukewarm water (about 80°f / 27°c), divided
- 10 g fine sea salt
Instructions
- 1
In a large mixing bowl, combine the sourdough starter with 300 g of the lukewarm water and stir until the starter is fully dissolved and the mixture looks milky. Add the bread flour and whole wheat flour 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).
- 2
Dissolve the salt in the remaining 25 g of lukewarm water. Pour the salt water over the dough and work it in by squeezing the dough through your fingers and folding until the liquid is fully absorbed and the dough feels cohesive, about 2–3 minutes. Cover and let rest 30 minutes.
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