Sour Dough & Saurkraut

This page is for people who have joined us on our sourdough and saurkraut workshops:


By now we hope you’ve had a go at one or the other and have been munching away on your tasty efforts.

Here’s a few pointers that you might have forgotten since the workshop:

Sour Dough

  • If your starter culture looks very dormant, feed it up with some water, a couple of spoonfuls of flour and a pinch of sugar
  • Mouldy spots can be scraped away and culture rectified as above, if there is still a mouldy smell / taste, take a spoonful and feed up as above
  • Wet dough (more sticky) will prove more quickly than a drier / stiffer dough (but can be more delicate and is more likely to over prove)
  • Increased salt levels increases the proving time
  • Increased sugar levels make for quicker proving times (and sweeter bread)
  • Score dough to avoid crust splitting when cooking
  • Do not score proved dough (it will collapse!)
  • If bread is a little undercooked…make toast with it.
  • Keep starter in a loose lidded container, sealed containers make for a more sour starter


  • 1% to 2% of salt to veg weight is enough
  • Too much salt slows the fermentation
  • Not enough salt will not preserve the veg for long
  • Warm environments make fermentation quicker, colder ones slower
  • Garlic and Onion become very dominant in the mix, use sparingly


Any thoughts or queries are welcome at

We are happy to deliver workshops like this in other places, please send enquiries to the above email address.