Mixed Flour Sourdough

I used extremely fresh fennel seeds for this mixed flour sourdough, and it really made a difference to the taste. I suggest you do the same if you are making this loaf of bread.

Mixed Flour Sourdough
Mixed Flour Sourdough
Head straight on to the Recipe For ♥ Mixed Flour Sourdough ♥

For 22 years I have been under the impression that we are comprehensively covered for medical issues while overseas. Regardless of this cover, we always take out travel insurance. This is in case another volcano erupts, closing the airspaces. Or if our luggage gets lost or something gets stolen. It was only when trying to get proof of 90 days cover that I discovered our plan is not all it seems to be. We will be paid out if something happens to us overseas. But only at the rates stipulated on our policy, which I know for a fact would not even scratch the surface in some countries. What was most frustrating is I could not get a letter from the Insurer stipulating anything. And I am sure the Italian Embassy does not want a copy of our policy which is meaningless to them.

Today’s inspirational recipe from Lavender and Lime ♥ Mixed Flour Sourdough ♥ #LavenderAndLime Share on X

This resulted in a lot of conversations between me and our travel insurance company. They wanted me to take out a 90 day policy, at a huge expense. This would not work for us fiscally for a two-week holiday or for the long term Visa. But then I read the wording of the policy I have already paid for and saw that it is a 90 day policy. I managed to convince them to change the dates on the documents to reflect the full period of the policy. The Embassy Letter however still states the actual dates we are travelling. Hopefully this will suffice for the Embassy to issue us a long term Visa so that we can visit Mark when ever we want to, and can afford to. Rather than have to go through the tedium of applying for a Visa yet again.

Mixed Flour Sourdough


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5 from 2 votes

Mixed Flour Sourdough

This is a 3 day recipe so make sure you can set aside enough time to make it.
Recipe Category: Bread
Makes enough for: 1 loaf of bread
All Rights Reserved: An original recipe from Lavender and Lime


Day 1 morning:

  • 2 g unfed sourdough starter
  • 2 g water
  • 2 g flour

Day 1 after work:

  • 136 g dark rye flour
  • 108 g water

Day 2:

  • 400 g water
  • 320 g bread flour, plus extra for dusting
  • 180 g flour
  • 10 g fine salt
  • 5 g fennel seeds


Day 1 morning:

  • Place the starter, water and flour into a stand mixer bowl
  • Whisk to combine, cover and leave on the kitchen counter to activate the sourdough

Day 1 after work:

  • Add the flour and water to the activated sourdough and mix to combine
  • Cover and leave on the kitchen counter for 24 hours

Day 2:

  • Add the water and flours, salt and seeds to the mixing bowl
  • Use a dough hook to bring the dough together
  • Cover and set aside for 20 minutes
  • Do 20 stretch and folds, turning the bowl slightly after each stretch, to work the dough
  • Cover and set aside for another 20 minutes, then repeat the stretch and folds
  • Cover and set aside for a further 20 minutes, then repeat the stretch and folds
  • Cover and place into the fridge overnight

Day 3:

  • Do 10 stretch and folds then place into a well floured banneton
  • Dust the top with flour, cover with a shower cap and set aside for 2 hours at room temperature
  • Preheat the oven to 260° Celsius
  • Carefully tip the dough into a sprayed lidded Cocotte*, slash the top and place the lid onto the Cocotte
  • Place the Cocotte into the oven and bake for 30 minutes
  • Remove the lid, reduce the temperature to 230° Celsius and bake for a further 12 minutes
  • Reduce the temperature to 180° Celsius and bake for a further 6 minutes
  • Remove from the oven, carefully turn onto a wire rack and leave to cool before slicing


* Dutch oven
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8 thoughts on “Mixed Flour Sourdough

  1. Tandy – you may have given me a nudge ’cause I love he added rye flour and the whole look of the loaf! Had a starter way back, am certain can make/begin/find a new one! Working from home with one’s kitchen about 8 metres from one’s work, the multi-day prep is no problem at all. Starting one loaf twice a week would suffice for me . . . shall seriously think about this . . . thanks!

  2. this looks great Tandy but I am no bread baker so i always admire those of you who are 🙂 Yeast scares me – tee hee.

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