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Sultanas and citrus Sourdough (basic fruit sourdough)

This week is going to be a powerful week, I’m going to produce and upload a sourdough recipe everyday of the week, and if you know somebody who might be interested in learning how to bake sourdough, you know that you can share this blog with them.

The first recipe is a classic sourdough with sultanas and citrus, with a hint of mixed spices.

I produce this bread in a professional bakery in Pasadena Foodland and if you are in Adelaide come and see me, I’ll happily give you something to taste, and if you don’t find me, that’ll be my fellow coworker Chris producing some great sourdough.

Let’s start baking then.

The beauty of this sourdough is that it doesn’t have any sugar added to the recipe because the fruit will release enough sweetness itself during the fermentation.


  1. 1 kg white flour

  2. 650 gr water

  3. 230 gr sultana

  4. 20 gr candied orange

  5. 20 gr salt

  6. 350 gr sourdough starter

  7. 1/2 table spoon mixed spices


As usual, if you use a stand mixer or a professional dough mixer, you can leave the salt out and mix all the ingredients together for about 7-8 minutes. Autolyse for 20 minutes then add the salt and mix for another 7.

You then take it out of the machine and rest it in a container for about 2 hours and folding it 6 times.

Method by hand

If you mixing by hand, leave on the side the fruit and salt, we will add that later.

So, dissolve the starter into the water add the spices and the flour, mix until crumbly then add the salt.

Slightly knead for a couple of minutes and rest for 20 minutes. After this time add the fruit in any folds that you will be doing. Fold it 6 or 8 times in next 2 hours.

Bulk proof for about 16 hours.

Remove from the fridge and then bring to room temperature, cut into 2-3 pieces, depending on the size that you want your loaves.

Slightly fold it and roll it delicately. Put into a dusted pricing basket and prove for 2 hours.

At this point you can either put it back into the fridge or bake it directly.

For fruit sourdough I use cold oven, set to 230°C and for 750 gr of loaf I bake for 35-40 minutes. Also remember to put water in a baking tray to create steam during the beginning of the bake.

This is the first of 7 recipes that you are going to read and hopefully try this week, so stay tuned and if you don’t want to miss subscribe to this blog and become part of our Facebook Group.

with baking love,

I’ll see you soon, take care


#bread #homemadebread #passion #sourdough


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