Heirloom Sourdough Loaf
- Dec 11, 2025
- 2 min read
Updated: Apr 29
Forage Baker's Notes
Flour matters. Gluten-free flour blends—and even wheat flours—can vary widely in weight per cup, which is why we always recommend using a kitchen scale for best results. If you don’t yet own a scale, gently scoop Artisan Bread Flour into a measuring cup and level with a knife. This method yields approximately 125g per cup.
Packing the cup can result in too much flour and a denser loaf.
Spooning flour into the cup may under-measure.
Loaf Notes:
Make a simple loaf without yeast or follow the instructions in step #3
below to make a quick sourdough 'slurry'.
Added yeast produces a darker crust and a yeasty flavor.
You may also want to experiment using your own sourdough starter, or making one with our Artisan Bread Flour and your own recipe.
Do not underbake, so cover with parchment paper towards the end if it's becoming brown. Removing too early may cause the loaf to sink.
For a softer crust, store in a plastic bag.
For a drier crust, store in a paper bag.
Re-crisp in a 400°F oven for 8–10 minutes.
Ingredients
Makes one loaf
1 1/2 cup (187g) Artisan Bread Flour, divided
1 small carton liquid egg whites (454–460g / 2 cups), divided
2-3 t (10-15g) cream of tartar
1 tsp yeast, optional
Instructions
First, bring the egg whites just to room temperature by resting the carton in a bowl of warm water.
Measure and add the Artisan Bread Flour to a large bowl. If not using yeast, skip to step #4.
If using yeast, make a 'slurry': Remove about 3-4 Tbsp of Artisan Bread Flour from the bowl and add to a separate bowl. Add the yeast and 1/2 cup (120g) of the egg whites. Whisk to combine, then cover and let rest in a warm spot, about 80-90 degrees for 30 minutes.
Preheat oven to 350°F (325°F convection). Line or lightly spray a sheet pan.
Whisk the the cream of tartar into the Artisan Bread Flour, add the egg whites and the yeast slurry, if using.
Hold the bowl steady with one hand and use your fingers like a whisk to combine wet and dry ingredients.
Mix thoroughly for 1-2 minutes until it becomes a loose, sticky dough.
Turn the dough into a lined basket or a small bowl. Let it set up for 10-20 minutes.
Turn the bowl upsidedown onto your prepared sheet pan.
For a rustic finish, lightly dust with tapioca starch and score an X across the top.
Bake 45–55 minutes, until deeply golden and fully set. Cover loosely with parchment if browning too quickly.
Storage
Refrigerate 7–10 days
Freeze up to 1 year
From the Forage Kitchen
Made with Artisan Bread Flour — crafted to organic standards and designed for balanced structure, gentle sweetness, and everyday heritage baking.
