You may have heard of flours from the Khorasan, Spelt, Emmer, Einkorn grains. These “ancient grains” offer a ton of flavor and nutrition. Some studies have suggested that they are also easier to digest than flour made from modern wheat. They will behave differently that modern bread flour, as all but the Khorasan are lower protein than bread flour, and tend to have more gliadin too, creating a more extensible and less elastic bread.

This is a fantastic jumping off recipe for trying new flours, as they can add new flavors, added nutrients, and interesting textures. You’ll see 25% of “whatever flour you want” in the recipe, and I mean it. I’ve tried this recipe with a variety of flours and have developed further recipes (like Rosehill Sourdough IV) after using this as a baseline. So have fun with it!


One 750g Loaf
See table below for alternative sizes


4-10 hours before PREP:
Mix 20g of sourdough with 40g of water 20g of bread flour and 20g of whole wheat flour (1:2:2). This will be enough for the recipe +20g.


284g warm water (75%) (~92 ̊F/33 ̊C)
11g salt (3%)
76g peaked sourdough starter (20%)
284g bread flour (75%)
95g whatever flour you want (25%)


18 hours before BAKE with 6 hours to make the dough and an 12 hour rest in the fridge. Target dough temperature is 80 ̊F (27 ̊C)
Combine water and salt in a medium bowl. Swirl to dissolve the salt.
Add starter and mix until water is milky in color.

Add flours. Mix just until combined, until you cannot see any dry flour.

Let rest, covered with a damp towel or lid somewhere warm, 30 minutes.

[Feed the remaining starter for future use. You won’t need any more for this recipe.]

Folds: After 30 minutes, fold using a stretch & fold technique, stopping when the dough is smooth. Ensure the seam side is down and smooth side is up.

Let rest, covered, somewhere warm, 45 minutes.

Coil fold with lightly wet hands a few times until you have a smooth dough. Rest covered in a warm oven, 45 minutes.

Fold the dough again using the coil fold method. Check the dough temp; it should be around 80 ̊F (27 ̊C). You may need to adjust the temp of your oven or move the dough to try to maintain this temp. Rest covered, 45 minutes.

Repeat the previous step four more times, for a total of six coil folds and 5 hours since the Mix.
On the last fold, remove the dough and place it on the counter, uncovered, smooth side up.

Bench rest, uncovered on the counter, 1 hour

Shaping: Flip the dough over onto a lightly floured surface, seam side up. Shape your dough based on the shape of basket you’re using. The Seeded Sourdough recipe has a technique for a round loaf. The Rosehill Sourdough II recipe has a technique for an oval loaf. See the building tension FAQ for additional shaping tips.

Flour the top of the dough and your proofing basket. Using your bench scraper, transfer the dough to the basket, floured side down, seam side up.

Cover the dough with a BreadMat, then a dry towel.
Move basket to the refrigerator and allow to rest for 12 hours.


Leaving the dough in the fridge, preheat your oven with the dutch oven inside to 450 ̊F (230 ̊C).

When oven is preheated, remove the basket from the fridge. Turn the basket over to remove the dough. Lightly dust with flour and smooth with a dry hand. Score the dough with a bread lame.

Bake for 35 minutes covered, then 10-15 minutes uncovered, or until dark golden brown. Remove loaf from the dutch oven and allow to cool on a rack for 1 hour before cutting.

Alternative Sizes500g600g750g1000g%
Water (g)18922728437975%
Salt (g)8911153%
Sourdough (g)51617610120%
Bread Flour (g)18922728437975%
Whatever Flour (g)63769512625%