Foto: Anežka Prosecká

Czech made version of Sour-dough bread

When you decided to make your own home-made sour-dough bread, prepare on fact that you decided to purchase a lovely smelling pet! You can see a lot written about it in this article or even in the internet. Please, don’t be scare of it. All of this information is just useful tips, when you take care of your sour-dough for the first time. Huge advantage is then not only in the taste, but in guaranteed freshness, composition and saved money.

Text and photos: Anežka Prosecká



  • closed container (volume at least 1 liter)
  • big bowl
  • scuttle or form (according the type of bread and choosen way)
  • wooden spoon or gum spatula or hands J


rye flour, water

Little base baby consists of flour and water in proportion 1:1. You should have thick soggy mixture, which is supposed to work in room temperature place for about one day or two – depends on temperature in the room and quality of flour. This base should be kept in closed container, with enough space above in the container, but without access of air. The right base is light grey bubbly porridge, smells like yeast and the surface has just light coating (thinner than the crust on pudding).


            Bread (small one, final weight 500g, holds 3 days) :

  • 5/6 of the base (from recommended amount below it is about 150 g),
  • 100 g rye flour,
  • 200 g wheat flour,
  • 1 teaspoon of salt
  • spices (fennel, anyz, cumin, coriander seeds –everything grounded)
  • about 100 ml of water
  • optional: seeds, nuts, dried fruit, olives

Bread from form (my way)

From base to dough: For one person and convenient grow I used about 50 g of flour and 50 ml of water. After one day I added the same amounts. After second day the base started to smell so I added these amounts once again and let it sit for another 6 hours. In the evening I could start the bread. I personally add extra almonds and a mix of linen, pumpkin and sunflower seeds. The reaching dough should be relatively soft and thick, not necessarily holding its shape. When finishing the dough I put it in the lightly oiled form and then the bread should be working for at least 6 hours. I let it through the night, about 10-12 hours.


Baking: I pre-heat the oven on MAX and then put there form with bread. After 10 minutes of baking, the bread must look like baked and must be getting away from the corners, I put the oven on 150 degrees. Bread is there for another 15 minutes. You know, that the bread is ready, when you but fork in the middle and the inside is not sticky anymore.

These measurements work for the small bread, just enough big for one person and holding eatable for 3 days. You should keep it in piece of cloth in closed, dark cupboard or so.

Now I am just feeding the base every two days or I have it in the fridge and when I want to use it again I feed it and let it work for several hours.

For complete beginners I would highly recommend making the brad with form. It could be also suitable for lazier people. Bread from form is easier for the start, because you don’t have to be so careful about dough consistency. When making it without the form, you have to make the dough enough thick to hold its shape, but not TOO thick to have it soft after baking. It can work in richly floured scuttle. Then you transform it to the lightly oiled trace and bake it similarly as mentioned. Also you have to put some container with water into the oven during the baking to keep the environment around the bread enough wet.

Useful, self-experience recommendation:

The base is best working only with rye flour.

Less dense mixture is faster working.

Too watery base = dying base.

When the bread dough is too watery, you have to bake it longer on lower degrees level.

Whole-grain flour is always the best option, doesn’t depend on the level of grinding.

Coarse flour works in base little bit slower.

After two days of not using the base, feed it as usual and hide it into the fridge. When you are ready to use it again, feed it again and let sit for at least one hour in the room temperature environment.

There are important factors to be watched: density, bubbles, surface, smell.

Smell is changing. After several uses it is different, but after many uses you should be able to recognize the right smell. It shouldn’t smell too acidic, it shouldn’t remind vinegar and it shouldn’t pinch in the nose too strong.

When it is bubbling too much and bubbles are big and you can see them puffing, that is a sign of hard-working base and great progress. àFor proofread – I really don’t know how to write the sentence correctly ß

However when it is bubbling overwhelming, you should open the container little bit. Don’t uncover the lit whole, just send it little bit of fresh air and let the CO2 go for a walk.

Cheapest needs:

whole-grain flour, even ecological – 10 kr Rema

seeds – 20 kr/250 g Coop

spices – best available and most convenient in International shop opposite to Nerstranda

form – 60 kr Europris