Ginger Beer and Honey Sourdough Fruit Loaf
Prep time: 
Cook time: 
Total time: 
  • 300gm ripe Ginger beer sourdough starter (166% hydration)
  • 650gm cold water
  • 50gm honey
  • 300gm mixed fruit and nuts (I used almonds, macadamia nuts, cranberries, raisins and dried apricots)
  • 18gm salt
  • 1000gm bakers flour
  1. Mix sourdough starter, water, honey, salt and fruit and nuts.
  2. Then add flour. Squelch until there are no dry bits.
  3. Cover until doubled in size.
  4. Split into two round loafs, "slash with panache" (making cuts into the top of the loaves).
  5. Bake at 220 degrees Celsius for 20 mins and then turn oven down to 175 and cook for a further 20 mins.
Recipe by The Life of Clare at