Balsamic Sourdough Bread – with a special starter offer!

Balsamic Sourdough Bread - with a special starter offer

Balsamic Sourdough Bread – with a special starter offer

Have you ever tried a San Francisco sourdough bread?  They’re heavenly :)  After a trip to SF I wanted to make my own but of course the key is having a great sourdough starter.  I found a recipe on the Polish blog mojwypieki, made some changes, got lucky in that it worked and almost 4 years later my sourdough starters are still going strong (I have both white and rye starters; feed them properly and the older they get, the better they are.)  You can make many varied breads with a sourdough starter and this one is moist and heavy with an amazing aroma of balsamic vinegar.  This loaf will stay fresh for a few days, but you can also slice it during the first day, wrap each slice in plastic wrap and put it into the freezer in a Ziplock bag.  Later simply defrost at room temperature (if you want soft slice) or pop it directly into the toaster to toast.  Note: I’m not using cups in this recipe because using the right amount on the ingredients is quite important with breads. If you don’t have a scale, keep in mind that 1 cup of flour = 160g for white flour, 170g for rye flour.  250g of sourdough starter is approximately 1 and 1/4 cup  (it will depend on how thick the starter is)  Don’t have a starter?  See the bottom of this post for a special offer.

Balsamic Sourdough Bread – with a special starter offer
Prep time

Cook time

Total time


Serves: 8

  • 2 teaspoons instant yeast
  • 300g Rye flour
  • 300g white bread flour
  • 1 teaspoon of Kirkland Grade A honey
  • 2 tablespoons Kirkland balsamic vinegar
  • 1 and ¼ teaspoon salt
  • 250g Rye sourdough starter
  • wheat germ (can also use ground flax seed)
  • 375 ml water

  1. In a large bowl mix together the yeast, sugar and water. Set aside for about 15 minutes.
  2. Now add 2 cups of white flour, the sourdough starter, salt and balsamic vingegar. Stir and then cover with a plastic wrap and leave until it has doubled in size (about 30 minutes).
  3. After that time add all the rest of the flour and knead into a loose dough.
  4. Line all inner sides of one large or two small baking pans with butter and then coat the sides with wheat germ or ground flax. This will prevent the bread from sticking to the pan.
  5. Pour dough into two small or one large baking pan. Set aside to grow for 15-20 minutes. While waiting preheat your oven to 460F.
  6. Bake the dough at 460F for the first 10 minutes, then reduce temperature to 400F and bake for another 35 minutes.
If using a bread machine
  1. Place all ingredients to the bread machine in order of : liquids, dry and yeast. Set a program ” dough ” and once done follow the rest of the instructions from step 4 on.

Special Offer!  It is possible to start a sour dough from a dry sampling of an existing starter.  If you’re interested in this, like us on Facebook and I’ll send you a dried sample from my starter for you to create your own.