As we prepare for a new chapter (with our café workshops on pause for now), we wanted to leave you with the full Friendly Nettle sourdough experience — step-by-step, in pictures, and with all the tips we’ve shared over the years.
And hey, if you’re local to Shortstown this July, bring in a jar — we’re giving away starter while we pack down the café. First come, first scoop!
What You’ll Need
Levain (Starter Build):
- 2 tbsp active sourdough starter
- 100g strong white bread flour
- 100–150ml lukewarm water
Dough:
- 200g levain (from above)
- 350g strong white bread flour
- 50g wholemeal flour
- 2 tsp fine sea salt
- 200–250g lukewarm water
Step-by-Step
1. Build the Levain
In a clean bowl, mix:
→ 2 tbsp active starter
→ 100g white bread flour
→ 100ml lukewarm water (adjust until it’s like thick pancake batter)
Cover loosely and rest at room temp for 6–12 hrs until bubbly and doubled in size.
Test readiness by dropping a small blob into water — it should float.
2. Mix the Dough
In a large bowl, combine:
→ 350g white flour + 50g wholemeal
→ 200g levain
→ 200g-250g water
→ 2 tsp salt (I like Himalayan salt, only because it’s pretty)
Mix by hand until you get a shaggy, sticky dough. Add more water if needed — this depends on your flour and the mood of your levain!
3. Bulk Fermentation (3–6 hrs)
Transfer to a clean, lightly oiled bowl. Do stretch & folds every 30 mins for the first 2 hrs:
Stretch up, fold over, rotate — about 4–6 times around the bowl.
Then let it rest for 1–2 hrs more until puffed and airy, about 30–50% larger.
4. Shaping the Dough
Turn the dough out onto a lightly floured surface.
Gently fold it over itself (like an envelope), then flip seam-side down and rest 15 mins.
Reshape into a tight round or batard. Watch the photos for visual cues — fold, roll, and tuck like you’re wrapping a sleepy baby burrito.
5. Proofing (1–2 hrs or Overnight)
Place seam-side up in a well-floured proofing basket (or a bowl lined with a floured towel).
Slip into a large food bag or cover loosely.
Let proof at room temp 1–2 hrs, or cold-proof overnight in the fridge for better flavour and scoring.
(Photos show the dough cold-proofing happily in a basket and zipped bag.)
To check readiness: lightly press the dough. If it springs back slowly, it’s ready.
6. Baking Day!
Preheat your oven to 200°C.
When your dough has finished proofing (and passed the poke test), turn it out gently onto parchment paper.
Dust it with a bit of flour and score the top using a bread lame or a very sharp knife — about 3–4 slashes will do. This gives the loaf room to expand and bloom beautifully in the oven.
Tip: A good score is confident and swift. Think “bread surgery,” not gentle tickle.
Place onto a tray or in a hot Dutch oven. Add a few ice cubes to a tray in the bottom of your oven for steam — this helps develop that gorgeous crust.
Bake for 40–45 minutes, until it’s deep golden and sounds hollow when tapped on the bottom.
Your kitchen will smell divine.
7. Cool and Admire
Let the loaf cool fully on a rack before slicing (we know, it’s hard).
This helps set the crumb and keeps it from going gummy.
The Result?
A crackly crust, an open yet soft crumb, and that signature sourdough tang.
A loaf you made from nothing but flour, water, salt, and time — and possibly a bit of café starter magic if you visited us this month.
How to Store or Pause Your Starter
Not baking for a while? No problem — your starter can take a nap. Here’s how:
Fridge (Short Breaks – up to 2 weeks):
Feed it, then store in a clean jar in the fridge with a loose lid.
It’ll slow down but survive. Just refresh it once a week with a feed to keep it ticking over.
Drying (Long Breaks – months or more):
→ Spread a thin layer of active starter onto baking paper or a silicone mould (as pictured)
→ Let it air dry for 24–48 hours until completely brittle
→ Break into flakes and store in a sealed jar somewhere cool and dry
To revive: soak a few flakes in warm water, then feed daily. It may take a few days to wake up, but trust the process — it’s like sourdough CPR.
Freezing (Easy Back-Up):
→ Freeze active starter in small portions — we like silicone moulds for this
→ Once frozen, pop into a freezer-safe bag or jar
→ To revive: defrost in the fridge or at room temp, then give it a good feed and wait for it to bubble back to life
Freezing is brilliant if you want a stress-free pause with less prep than drying. Just make sure the starter is nice and active when you freeze it.
We hope this helps you bake with confidence, whether you’re brand new or just getting back into it. And remember — if you’d like a bit of our Friendly Nettle starter before we move, just pop in with a clean jar this month.
Warm crusts and wild bubbles,
Rasa xx