Lakota Sourdough

A good all around dough for french loaves, baguettes, and pretzels.

The Dough

Ingredient Weight US Volume Bakers Percentage
Flour 350 g 12.35 oz 2.74 cups 100.00%
Starter (100% hydration) 280 g 9.88 oz 2.19 cups 80.00%
Water or Whey 225 g 7.94 oz 0.95 cups 64.29% (hydration)
Sugar 10 g 0.35 oz 0.8 tbspns 2.86%
Salt 10 g 0.35 oz 0.64 tbspns 2.86%
Oil or Butter 15 g 0.53 oz 1.12 tbspns 4.29%
Vital Wheat Gluten 50 g 1.76 oz 3.52 tbspns 14.29%
Total Weight: 940 grams / 33.16 ounces
Total Flour Weight: 350 grams / 12.35 ounces

Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know of any corrections.


Place ingredients into breadmaker, liquids first, and start breadmaker on the dough setting. Let breadmaker run only through it's first mix cycle and then check dough. If it is well mixed and has formed a soft, round ball continue onto next step. If crumbly, add water. If soupy, add flour. Restart breadmaker and let run through first mix. Place sourdough into loaf pan and cover with cling film to raise. It will take about 8 hours in a warm place. Bake in 425 degree oven until done, about 18 mins.