Sourdough Bread for Thermomix

I’ve had a few requests to share this recipe and although it is for use with a thermomix, the starter is done without the machine and making the bread can be very easily done by hand just using the measurements and ingredients. I’m a complete newbie when it comes to making sourdough bread but I seem to have found a method that’s working so I’m going to stick with it. It’s important to remember that this is a process and you will need to allow at least a week for your starter to be ready. Sourdough bread also takes much longer to rise. I have found that if I make a batch in the evening and let it rise overnight I can just pop it into the oven in the morning when I wake up, that way we have beautiful fresh bread for the day. This whole process is great to get the kids involved with, Mr almost 4 has found it fascinating watching the starter bubble and loves to help measure the ingredients and shape the bread once it comes out of the Thermomix. He also REALLY enjoys eating it warm in the morning!

Also, please excuse my dodgy photos, I’ve been forgetting to take photos when I’ve made it look pretty!

Sourdough Starter:

Initially I used Rye flour to kick start my starter but have been feeding it wholemeal spelt flour since about day 6. I have read Rye flour is best to use when starting off but once it is established, it is my understanding, you can feed it any type of flour (NOTE: I’ve been trialling making starter with white spelt flour and have been getting fabulous results). It’s also important to note that the weather will also dictate how often you should feed your starter. If it’s hot, you may need to feed it twice a day or perhaps feed it more than 1 tablespoon of flour and water, for example, 1/4 of each in its place.

Day 1: Place 1 TBS Flour and 1 TBS filtered water into a clean bowl or container (plastic or glass only, avoid letting the starter come into contact with any metal objects while it is fermenting as it can inhibit the process. Cover with a teatowel and fasten with a rubber band to avoid bugs sneaking in).

Day 2 -4: Each day place 1 TBS flour and 1 TBS filtered water into bowl, mix and cover. You should start to see bubbles forming on the surface by now. If not, you may need to start again.

Day 5: You’ll need to look at your starter today and guess the volume of the starter – it will probably be about 1 cup. You will then need to add that amount of flour and filtered water to it. So, if there is 1 cup of starter, you will need to add 1 cup flour and 1 cup filtered water. Mix well and cover.

Day 6: Add 1 cup spelt flour and 1 cup filtered water, mix well and cover

Day 7 : Your starter should be bubbling now and will be ready to use. If you’re not ready to use it yet, you can simply keep feeding it 1TBS flour: 1 TBS filtered water until you’re ready. Either that or you can store it in the fridge, it will go dormant so you won’t need to feed it. You will need to take it out of the fridge a day or two before you intend to bake and feed it again so it is bubbling.


Starter after 7 days

Starter after 7 days

Wholemeal Spelt Sourdough Bread

Place the following ingredients into the Thermomix bowl and mix on speed 6 for 10 seconds or until combined.

500g Wholemeal Bakers Flour

250g Wholemeal Spelt Flour

400g Lukewarm Water

40g Olive Oil

2 tsp Himalayan Salt

200g Sourdough Starter

Once combined knead for 3 min (close lid setting on dial and knead setting that looks like wheat – do not walk away from machine while it is kneading).

Remove from Thermomix bowl and you can either cut the dough in half and make two small loaves or you can leave it as one loaf and simply shape the dough into a log shape, place onto a baking tray lined with baking paper (you can also shape and put it in a loaf tin, just oil it with a little olive oil and sprinkle some polenta in the tin) and score the top with a sharp knife. It is important to score the top to allow the bread room to rise so it doesn’t split out the side once baked. Cover bread with a teatowel in a relatively warm place to prove overnight.

When made into 2 smaller loaves - great if you don't eat a lot of bread.

When made into 2 smaller loaves – great if you don’t eat a lot of bread.

In the morning remove the teatowel and place bread in a cold oven and set temperature to 200C (fan forced). Bake for approx. 20 minutes or until it has a crust formed and sounds hollow when you knock on the base.

Cooked loaf

Cooked loaf


I hope you enjoy! It is the most tasty bread I’ve ever had and once you get into a routine with making it, it really takes no time at all! If you’re doing this without a thermomix, simply bring all the ingredients together and knead for around 10minutes or until the dough feels elastic, then continue on with the rest.

Also, if you have any questions or thoughts, I would love to hear from you! I’m learning too so any information would be great! You can find me on Facebook ‘The Modern Farmer’s Wife’ or on Instagram @themodernfarmerswife

Until next time,

Belinda 🙂


12 thoughts on “Sourdough Bread for Thermomix

  1. Pingback: 20 Kids Lunchbox Ideas | The Modern Farmer's Wife

  2. Just wondering if you have a pizza dough recipe for the thermomix as well. I love your bread recipe in the thermomix. It is just so easy ….

  3. I’m sorry I forgot to go back and check for your response. Yes, a sourdough pizza base please? Since I asked the question, I have since just used the same dough for the bread and divided into 4 pizza bases. It’s just so easy and quick, no waiting for it to rise and my boys think it’s so delicious. If you have a specific sourdough pizza recipe, I would love to hear about it. 😀

  4. Hello Belinda,
    This may be a silly question, but I needed to ask. I see that the main overnight rising is done on a baking tray, but baked in bread tin. Did you place it in the bread tin in the morning? Or can you do the overnight rising in the bread tin?
    Thank you, Wendy 🙂

    • Hi Wendy, not a silly question! Whatever the bread does its overnight rise in is what you bake it in. Just takes away the risk of knocking out any of the air moving it from tray to tray. It’s personal choice whether you shape it on a bread tray or place it in the bread tin. Hope that helps 🙂

  5. Your recipe sounds wonderful. I am currently “minding” some sourdough starter for a friend who is away on holiday and am tempted to try your recipe. Unfortunately I live in Kenya where my flour choices are white and whole wheat flour. Do you think I can just give it a go with 750 g flour or should I reduce or increase the amounts? Your thoughts?

  6. Hello, with regards to the culture you’ve created. Do you need to continue feeding it everyday? In case you want to make more sour dough in the future

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