Thermomix Cheat’s Sourdough

This Thermomix Cheat’s Sourdough is one of the best and most delicious bread recipes ever. This recipe includes step by step instructions.

Making sourdough is one of the most rewarding tasks in bread baking. For the ‘real’ sourdough, a mixture of water and flour is mixed up and fermented to form what bakers call a sourdough starter. It is then used to act as the natural rising agent instead of yeast because the fermentation process allows the sourdough starter to develop natural yeast, which intensifies the flavours. If you are in a hurry or simply don’t want to face the task of making a sourdough starter, this Thermomix cheat’s sourdough version is great to start with. The longer rising process means that some fermentation occurs in the dough and develops those beautiful flavours that are so similar to the ‘real deal’.

This Thermomix Cheat’s Sourdough is a little sneak peak recipe from my Bread Time booklet and it is available to purchase soon again.


Thermomix Cheat’s Sourdough

  • 30g rye flour
  • 500g strong white bread flour
  • 1 tsp dry active yeast
  • 375g water
  • 10g sea salt flakes
  • 3-4 ice cubes


  1. Place the rye flour, 180g strong white bread flour, yeast and 220g water in the mixing bowl. Combine 30 Sec. / Speed 4. Pour into a large bowl and cover with cling film. Leave to rise at room temperature for 24 hours. The ‘sourdough starter’ will develop and grow a lot. Keep an eye on it, if you feel that the bowl is not going to be big enough or if it is a particularly warm day, change the bowl or place it in the fridge.
  2. The next day, uncover the bowl and tip the mixture into the mixing bowl. It should look very bubbly. Add the remaining 155g water, 320g strong white bread flour and sea salt flakes and knead 2 Min. / Kneading function. Leave the dough to rise for another 2-3 hours until doubled in size.
  3. Tip the dough onto a floured surface and fold into a round shape. Do this by gradually folding in one edge at a time towards the centre of the dough. Then turn it upside down and form it into a ball using your hands in a circular movement. Set the dough into a bread proofing basket with the seam side down and dust with more flour. Cover with a tea towel and leave to rise for another 45 minutes.
  4. Meanwhile, preheat the oven to 220°C / 200°C Fan / Gas Mark 8. Put an empty tray in the oven to heat up.
  5. Once preheated, remove the tray from the oven and line with greaseproof paper. Careful – the tray will be very hot! Tip the bread upside down onto the tray and score with a knife a couple of times. Place in the oven on the middle shelf. Add 3-4 ice cubes to the bottom of the oven and bake for 15 minutes.
  6. Turn down the oven to 200°C / 180°C Fan / Gas Mark 6 and bake for a further 30 minutes until golden brown and it sounds hollow when tapped.
  7. Remove and leave to cool on a wire cooling rack.

33 thoughts on “Thermomix Cheat’s Sourdough

    • sophiahandschuh says:

      Hi Tessa, The rye flour helps achieving a better flavour and a better fermentation. You can leave it out but it may react slightly differently as there are not the same bacteria to feed from. Hope that helps 🙂 x

  1. Suzi says:

    Hi, thank you for this great recipe. Love sourdough. Commenced yesterday with starter, proofed and baked this afternoon. Cant wait to cut tomorrow for breakfast – if I last that long!!!

    Happy cooking and love the recipes. Regards Suzi

  2. Suzi says:

    Hi, feedback on sourdough. It was delicious – if anything it was slightly moist in centre but for me didnt affect taste. Will be baking again. Thanks for tips. Suzi

  3. Marjorie says:

    This bread tasted really good and although it spread out when I first put it in the oven, it rose really well during cooking. I wonder Sophia if it could be baked in a casserole pot like the Artisan bread which we love.

  4. Angie Barrett says:

    Hello Sophia, Can you make the sour dough starter and leave it in the fridge to make more bread another time? or is this starter only good for only one time? I made the artisan bread and I have to say it is the best bread I have ever made so far! I’m so happy with it I’ve been telling everyone to bake it. Thank you for you por time in answering me.
    Kind regards, Angie

    • sophiahandschuh says:

      Hi Angie I’m so glad you like it. Yes, you can of course keep the sourdough in the fridge and reuse. Every time you make it, keep a small bit aside and feed it with flour and water to keep it alive xx

  5. Angie Barrett says:

    Oh disaster Sophia!! My starter did not rise! At first it look like it was working, left it on the table and then came back to find it deflated! That happen like 5 hours after I started it…left it all night and now nearly 24 hours later it hasn’t rise at all…I’m so sad! What went wrong?

    P.S. Thank you for answering my previous comment. Truly apreciated!

  6. Gaby says:

    Hi Sophia,
    Thank you very much for sharing this recipe, loved it and will definitely make it again.
    I am also a big fan of the artesian bread and have already made it a few times.
    Kind regards Gaby

  7. Hilary says:

    Hi Sophie- help! I’ve just made up a dough using similar measurements but couldn’t remember where I’d seen your recipe, and just found it again after I’d made up the dough. I see that yours uses less flour ur and more water than I’ve used, so I’m wondering if I should throw it back in the thermomix and add more water? Here’s what I did:
    360g water
    1 tsp dry active yeast
    2 tsp raw sugar
    450g strong white flour
    150g wholemeal rye flour
    2 tsp salt
    1 tsp bread improver (citric acid)

    What do you think? Thank you in advance. Looking forward to trying your recipe! Hilary 🙂

  8. Lara Eichmann says:

    This bread is absolutely delicious! I have tried so many other recipes but this one is the best one! 5 stars.
    Thank you so much for sharing this recipe!

  9. Suz says:

    Hi, I’ve been making a version of your bread for a while now and it’s been very successful. Can I use plain wholemeal bread flour mixed with white bread flour or does it need to be rye flour?

  10. rachael says:

    hi, I’ve read if you can’t access bakers flour, use plain flour with bread improver. would this work for this recipe?

    • Sophia Handschuh says:

      I don’t tend to use bread improver as I don’t believe it does anything to the end result. Plain flour is fine to use if you don’t have baker’s flour. Otherwise you can use plain flour and gluten flour in a 90-10 ratio (for example, if the recipe calls for 200g of baker’s flour, use 180g flour and 20g gluten). Hope this helps! x

    • Sophia Handschuh says:

      hi Pam, I have just answered the question in your other comment. When a starter is too active it may not do its job well. Equally, if it is not active enough it will also not be able to lift the dough. The right balance is best. Next time, try sticking to the timings slightly more and see if it changed your results. x

  11. Pam says:

    Hi Sophia
    I used the starter that was left for 14 extra hours…. the starter did have a stronger smell than I was anticipating, but used it anyway.
    The Loaf went well, and I used a colander with a chux cloth in as a proofing basket !
    It cooked ok and landed up the size of a football, it it was almost a complete round shape.
    I was expecting it to swell out sideways, but it went up instead.
    Is this normal when you shape it by pushing the outsides into the centre of the dough.
    The taste was fantastic !!!
    Thanks for the recipe, will do it again soon.

    • Sophia Handschuh says:

      Hi Pam, it really depends on the type of flour you have used. When shaping you shouldn’t get a complete round shape unless the yeast was rising too quickly which means there would have been too much sourness. It might be that the extra 14 have caused it but that is usually nothing to worry about. Next time, it is best to follow the timing more accurately and swelling out sideways is something that shouldn’t happen. It is a sign of a badly risen bread that didn’t have enough time to rest. Rising upwards is always better. x

  12. Diana Stephenson says:

    Help! My dough rose incredibly well at first and then sank overnight? What should I do? Can I still carry on with recipe?

    • Sophia Handschuh says:

      Hi Diana, that indicates that it was rising too fast either because the temperature where it was sitting was too warm or there was too much yeast in it. It also means that the capacity of the yeast is used up and it wouldn’t come back up again unfortunately. It might be the the bread will end up being quite dense in the end. Next time, try to use a little less yeast and keep it in a cooler place. 🙂 Don’t worry, we’ve all been there. x

  13. Diana says:

    Thanks Sophia,
    It did rise when I put the second lot of flour and water in after 24hrs. I left it in the Thermomix bowl and it rose up to the lid. The bread was a little wet but baked very well and was delicious.
    Brilliant recipe and I bake one every day.

  14. Ellen says:

    Hi I was wondering if you could replace the wheat flours with anything else, doesn’t need to be gluten free just wheat free. Thanks

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