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Easy sourdough bread

Easy sourdough bread

Easy sourdough bread has got me baking bread like there is no tomorrow. I’ve stocked up on these baked goodies and there are more than a few slices frozen for those much-needed carb days. Since I  have been living in France and surrounded by Boulangeries, I was sure to be bitten by the bread baking bug. Now there are a few others that are high on my list. You’ll just have to wait and see…

Winter is such a tricky thing, don’t you think? One minute you love to snuggle up inside the house with a hot chocolate in hand and then the next you just can’t wait for spring already. This is me, during winter most of the time.  One day I love it and the next I just want it to be over already! Winter is Castres is pretty wet, like pouring rain non-stop. I do get cabin fever with my one-year-old since he hasn’t been moving since he has been born.

So when it’s pouring rain and mom needs a break I use baking, cooking as therapy. That and exercising have been my go-to’s as relaxing techniques. It all seems so glamorous, but most of these shots I take of food are taken in a hurry with a screaming toddler tugging at my leg. Or me racing against the clock before he wakes up from his nap. Silly, maybe, but outlet remember.


Aside from baking bread being therapeutic, it tastes pretty amazing too. I still remember my mom baking Mosbolletjie rusks that are the equivalent of sourdough bread sweetened, eaten dry and dipped into coffee.  Now you might ask is all of this worth it, yes, yes and once again yes it is. You’ll not only feel like a superhero, but you’ll have the goods to prove it too. My second loaf was better than the first and we ate this yummy slice of heaven with a comfort loading spicy lamb soup. Both of these recipes are below!


How to make a sourdough starter: 

  1. Grate one medium potato and add 2 cups cooled boiled water.
  2. Add 1 tsp yeast, 3 tbsp sugar, and 1 tsp salt.
  3. Add a few raisins and let this sit in a warm area overnight.
  4. If the starter is foamy on top, then it’s ready to use.
  5. When you have used some of the starters, save the rest of the starter in the fridge and then repeat this whole process without the potato to start it up again.

You can use this method as well: http://lifeinthesouth.co/wholehearted-healthy-rusks/


Prep Time
Cook Time


6-8 people

Easy sour dough bread

Easy sourdough bread


  • 3 cups farine de blé (there is a patisserie type flour that will work just fine in stores)
  • 3/4 cups sourdough starter
  • 1 1/4 cups lukewarm water
  • 1 tbsp maple syrup or honey
  • 1/2 tsp kosher salt
  • Extra flour for dusting
  • olive oil
  • parchment paper


  1. Preheat your oven to 220 degrees Celcius.
  2. Mix together the flour, sourdough starter, lukewarm water, salt and maple/honey.
  3. Fold over four to five times till nicely combined. Cover with glad wrap in a bowl and set close to a warm area for six hours to double in size.
  4. Best to cover with a blanket to ensure that your bread doubles in size.
  5. Once it has risen, remove and then place on a floured surface and fold over 3-4 times.
  6. Smear the bowl with olive oil and place the bread bake inside to rise for another 1 1/2 hours.
  7. Place a cast iron pot in the oven to preheat for 30 minutes before the baking process.
  8. Once the bread is ready for baking, remove the pot and place the bread inside (like le Creuset ect) bake for 12-15 minutes and then remove the lid and bake for another 12-15 minutes.
  9. Remove once baked and then leave to cool for 30 minutes or so. (if you can?)
Prep Time
Cook Time


4-6 people

Spicy lamb soup

spicy lamb soup


  • 300-400grams lamb meat
  • 1/2 red onion
  • 2 garlic cloves
  • 1 cup chopped carrots
  • 1/2 cup chopped turnips or potatoes
  • 1/2 cup blond lentils
  • 1 can of chopped tomatoes
  • 1/3 cup tomato puree
  • 1 cube of beef stock
  • 1 1/2  tsp cinnamon
  • 1 1/2 tsp cumin
  • 1 1/2 tsp coriander
  • 1/2 tsp ginger
  • few splashes of Worcestershire sauce
  • 1 tbsp honey or apricot jam


  1. Preheat the oven to 175 degrees Celcius.
  2. Place the lamb’s meat (rolled in cornstarch), onion, and the leeks in a cast iron pot on the store with a few tbsp of olive oil, salt, and pepper.
  3. Sauté for a few minutes adding salt and pepper to taste.
  4. Brown the meat ever so slightly and place the pot in the oven, lid uncovered for about 15 minutes.
  5. Remove the meat when they are cooked and then slice the meat up into little pieces,  disregarding the bones.
  6. Place bake in the pot and add the rest of the ingredients and place bake in the oven to cook for 40 minutes, checking every now and again if there are enough fluids.
  7. If not add a bit of water to soup it up.
  8. Serve a few generous spoonfuls with buttered slices of sourdough bread.

Happy first of March, by the way, I can’t wait for the weather to get better. This week we have been blown away.

Fingers crossed*


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