Mary Berry Sourdough Bread Recipe

Let me tell you—this sourdough nearly broke me.

It was one of those grey, rainy Tuesdays where I thought, “Right, today’s the day I conquer sourdough.” I’d been avoiding it for ages. All the chat online made it sound like you needed a PhD in fermentation and a name for your starter. But then I stumbled on Mary’s quick version, and I thought, maybe this one won’t end in tears and a brick of dough.

Spoiler: my first loaf was a bit of a brick.

I rushed the second rise, didn’t get enough steam in the oven, and forgot to slash the top. It sort of puffed out the side like an angry mushroom. But after a few tweaks—letting the starter sit a bit longer, using a Dutch oven instead of a tray, and giving it that satisfying slash before baking—I cracked it.

This is the version that gave me the chewy crust, the tender crumb, and the sense of triumph only a homemade sourdough can give. Let me show you how I fixed it.

What Makes This Recipe Special

Unlike the full-on wild sourdough method (which, let’s be honest, can feel like adopting a pet), this uses a hybrid starter with a tiny bit of yeast to speed things along. That means:

• You still get tang and chew—especially if you let the starter sit a full 48 hours.
• No need to keep a starter alive forever.
• You can go from flour to loaf in about two days—doable for a weekend bake.

Also, the rye flour? Absolute game-changer. Adds depth, colour, and just enough sourness without tipping into vinegar territory.

INGREDIENTS + WHY THEY MATTER

• Dark Rye Flour – Gives the starter that earthy, complex tang. I once swapped it for plain flour in a pinch—not the same depth at all.
• Bread Flour – Higher protein = better gluten = that lovely chewy crumb.
• Fast-Acting Yeast – Not traditional, but it makes this beginner-friendly. Helps speed up the starter and gives the dough reliable lift.
• Salt – Balances the flavour. Don’t skip or reduce—it’s crucial.
• Ice Cubes (for steam) – This is what gives you that bakery-style crust. Don’t skip this step or you’ll miss the magic.

Making It Yours (Without Ruining It)

Want to Change It Up? Here’s How:

• Gluten-Free – Honestly, I’ve tried this with a GF flour blend, and it was a sad, dense little puck. Wouldn’t recommend.
• Dairy-Free – No dairy in the original, so you’re all good.
• Add-ins – Try folding in roasted garlic, olives, or toasted walnuts after the first rise. I did one with sun-dried tomatoes and rosemary—next level.
• No Rye? – Use whole wheat flour instead. Not as punchy, but still tasty.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Dough spread too much	Second rise went too long	Stick to 1 hour max for final proof
Crust too soft	Skipped steam step	Add ice cubes or use a Dutch oven
Bread didn’t taste “sour”	Used starter too soon	Let it ferment 48 hours if possible
Weird burst on side	Forgot to score the top	Always slash to let it expand evenly

HOW TO MAKE MARY BERRY’S SOURDOUGH BREAD

1. Start Your Starter (24–48 hrs ahead): In a large bowl, mix rye flour, bread flour, yeast, and warm water. Cover loosely and leave at room temp for 24–48 hours. It should smell tangy and have a few bubbles.
2. Make the Dough: Add bread flour, salt, warm water, and yeast to the starter. Stir until it comes together into a sticky dough.
3. Knead Until Smooth: On a floured surface, knead for 8–10 minutes. Dough should feel elastic and slightly tacky—not wet or sticky like glue.
4. First Rise: Place dough in an oiled bowl. Cover and let rise until doubled—about 1 hour in a warm spot.
5. Shape & Rest: Shape into a round or oblong loaf. Place on a floured baking sheet or in a floured proving basket. Cover and rise for another hour.
6. Preheat Oven & Add Steam: Preheat to 425°F (220°C). Pop a second baking tray on the lower rack. When ready to bake, slash the top of the loaf with a sharp knife and toss a few ice cubes into the tray below.
7. Bake to Golden Glory: Bake for 30–35 minutes. It should be deep golden and sound hollow underneath. Cool completely before slicing—it finishes cooking as it cools.

TIPS FROM MY KITCHEN

• I let the starter sit closer to 48 hours—way more flavour.
• My fan oven runs hot, so I check at 28 minutes.
• If I’m using a Dutch oven, I bake covered for 20 mins, then uncover for another 15.
• I tap the bottom of the loaf to check doneness—hollow thump means done.

STORAGE + SERVING

• Room Temp – Wrap in a tea towel or bread bag. Best eaten within 3 days.
• Freezer – Slice, freeze in a bag, and toast straight from frozen. Toasting brings it right back.
• Best With – Salted butter, sharp cheddar, or soft-boiled eggs.

FAQs – Real Query Answers

Q: Is this real sourdough if it uses yeast?
A: Purists might say no—but you still get proper tang and structure. It’s a great stepping stone to full wild starter sourdough.

Q: Can I use plain flour instead of bread flour?
A: Technically, yes. But your loaf will be softer and less chewy. I tested it—it worked, but lacked the oomph.

Q: My dough isn’t rising—what gives?
A: Check your yeast (expired?). Also, make sure the room isn’t too cold—sourdough loves warmth.

Q: Can I bake this in a Dutch oven?
A: Absolutely. I do it most times now. Better crust, and it traps steam beautifully.

Try More Recipes:

• Mary Berry Farmhouse Loaf
• Mary Berry White Cottage Loaf
• Mary Berry Irish Soda Bread