Blackberry Sourdough

I love sourdough. I love making it and now I've started to adore adding new flavours to see if they work. Blackberry Sourdough is a winner and easy to make.
Course Bakes, Bread
Cuisine American, English, International
Keyword blackberry sourdough, blackberry sourdough recipe, easy sourdough
Prep Time 30 minutes
Cook Time 20 minutes
Rest 4 hours
Total Time 5 hours
Servings 1 Loaf
Calories 250kcal
Author Sisley White


  • 190 g strong white flour
  • 125g sourdough starter
  • half a teaspoon of salt
  • roughly 60ml of water
  • 60g of blackberries
  • extra flour for dusting the work top
  • semolina for dusting


  • Mix together the sourdough starter and strong white flour with the salt and gradually add the water until it forms a soft dough.
  • Tip the dough on to a lightly oiled work top and knead by hand for 10-15 minutes. The dough is lovely to knead and is far smoother and softer than a normal loaf I think.
  • Put the dough in a oiled bowl, in a plastic bag and leave for 4-5 hours until double in size.
  • Knock the dough back and chop up the blackberries in to quarters.
  • Knead the blackberries in to the dough trying not to squash them too much.
  • Flour the banneton basket and pop the dough in with the seam side facing up.
  • Pop the basket in a plastic bag and leave for about 9 hours - overnight is what I do. Then you have fresh bread for breakfast.
  • Preheat the oven to 220 degrees and put in a baking tray at the bottom of the oven.
  • Dust another baking tray with strong white flour and semolina. Carefully tip the dough out of the banneton and on to the tray.
  • Add cold water to the baking tray at the bottom and put the other baking tray in. The water will create steam and give the loaf a lovely crust. Bake for 20 mins.