Recipe: Whisky Wort Barley Sourdough (2024)

5 from 1 vote

• 200 g ripe leaven
• 200 g white flour
• 100 g wholemeal flour
• 50 g barley flour
• 50 g coarsely ground barley (used to make wort.)
• 225 ml water
• 5 g salt

• Refresh your leaven overnight with equal weights of water and white bread flour; make sure that it is light and spongy before use.

• Coarsely grind the barley in a blender. Add the water, just off the boil. Leave it to steep for about 40 minutes. Every 10 minutes or so, run the blender on low for about thirty, to stir up the barley. Drain, keeping the liquid (the wort) and allow it to cool to lukewarm. Discard the barley.

• In a large bowl, mix the flour and most of the wort (barley water). Dissolve the salt in the remaining liquid – about 10ml is about right. Allow half an hour for autolysis, and then add the remaining, salty, wort. Squidge together the dough and added liquid, and bulk raise. Every half an hour, stretch and fold the dough a few times. After bulk raising, form the loaf and transfer to a proving basket. Proof, overnight in the fridge if wanted. Bake in a hot oven – 200 degrees C (convection), 400 degrees F, Gas mark 6, until brown and sounding hollow when tapped on the bottom.

• Use up leftover leaven in our leftover sourdough leaven loaf

Nutrition Facts

Recipe: Whisky Wort Barley Sourdough

Amount Per Serving

Calories 214

% Daily Value*

Sodium 196mg9%

Potassium 110mg3%

Carbohydrates 45g15%

Fiber 3g13%

Protein 6g12%

Calcium 13mg1%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.