Spokan recipe


Spokane, United States


Liquid Flour Other

Preserve your sourdough for the future

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Since 2014

A desire to find good, flavorful bread and not being able to find any locally.


My sourdough starter was created in March 2014. It is named 'Spokan" after the name of the city and river where it was created. Specifically it was created near where Latah creek (aka Hangman creek) flows into the Spokane river, below the Spokane falls. It was created using flour and water only. The flour is sourced from the great wheat fields of eastern Washington known as The Palouse.

Taste & flavour

Spokan top shot
Spokan jar shot
Spokan front shot
Spokan rising shot


Starting ingredients

  • 250g Water
  • 500g Culture
  • 500g Flour
  • 20g Salt

Feeding ingredients

  • 250g Bread flour
  • 250g Water
Since my starter is stored in the fridge, 24 hour before I will make bread dough, I pull the starter out, add equal parts flour and water, leave in the kitchen at room temperature.
250g Bread flour 250g Water

Working method

Bread Recipe 67% hydration 250 g water 500 g sourdough culture 500 g white bread flour 20 g non-iodized salt
250g Water 500g Culture 500g Flour 20g Salt
combine flour and water and allow to autolyse for 15 minutes.
add sourdough culture and salt.
knead by hand until all ingredients are thoroughly combined. Dough will be a shaggy mess. Do not add any additional flour. Keep kneading until dough becomes soft and rubbery, eventually you will get a feel for the stage in which the gluten is fully developed.
Check the dough for gluten development by using the 'window' method. Stretch a lump of dough until it is thin and translucent. If it tears or is not able to be pulled thin enough for light to show through the dough, keep kneading.



2- 612 gram boules tight crumb, good for sandwiches.
Spokan Bread first overview
Spokan Bread second overview
Spokan Bread first slice
Spokan Bread second slice

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This recipe is 67% hydration and makes 2 round loaves about 600 grams each. A long cold bulk ferment (in the fridge) enhances the flavor. It doesn't become more sour, but the flavor becomes more developed. I have done a six day cold ferment with excellent results. After the bulk ferment I divide the dough into equal halves and the final proof is between 2-4 hours depending on the room temperature/season.