rosemary sourdough baguettes {recipe using natural yeast}


This is by far our favorite sourdough recipe, very versatile…one batch will make:

  • 4 baguettes
  • 2 boules
  • 4 mini boules {the explorer’s fav}
  • 2 pans of bread sticks/cheesy bread
  • 4 thin crust pizzas…
  • or a mixture of your choice


2 1/2 cups water
1/4 cup natural yeast starter
1/4 cup virgin olive oil
1 heaping tablespoon dried rosemary
2 teaspoons sea salt
2 1/2 cups whole grain flour {we’ve tried spelt, wheat, kamut and oats (our latest fav)}
4 cups organic white flour
coconut oil

In mixer, using a bread hook, combine water, olive oil, starter, rosemary and salt. Lightly mix then add the 2 cups of whole grain flour. Add white flour a cup at a time till the dough pulls away from the bowl. Once this happens you do not need the remaining flour. After mixing a few minutes, move dough to the counter, form into a boule, place in a bowl greased with coconut oil, cover lightly and place in a warm place for 6 to 10 hours or up to 24.

The next day or after dough has fermented, form into baguettes or boules, preheat convection oven to 350° (375° non-convection), place a pan with water at the bottom of the oven to keep dough moist while baking. For baguettes, cook for 20 minutes. Boules 35 minutes, mini boules 20 minutes. Pizza dough at 450 or the highest temperature for 5-7 minutes, cheesy bread for 8-10.


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