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Golden Crumb Sourdough Bread

April 14, 2025

24 hours

medium

2 loaves

🌿 What’s in the Golden Crumb Blend?

Baking sourdough always feels like quiet therapy to me—whether I’m processing the day, reflecting on something bigger, or just knowing I’ll be sharing a loaf with a friend. There’s comfort in the slowness. A kind of peace in the folds, the rise, the warmth. I bake sourdough for that quiet space it gives me to breathe and feel present.

This particular loaf was inspired by a recipe from Chef Julia, my sourdough guide and kitchen cheerleader 💛 She’s the one who introduced me to Barton Springs Mill, and wow — their flours totally changed my baking game.

Her original recipe called for:

  • 300g Tam 105 00 – soft, earthy, and grounding

  • 400g Yecora Rojo 00 – bold, nutty, and full of golden soul

  • 300g King Arthur Bread Flour – adds strength and softness for easy slicing

Of course, I accidentally used the whole wheat versions of the Barton Springs flour instead (because… me 😅), but the result was still something special. The rise wasn’t quite as lofty, and the crumb a bit tighter than I’d hoped—but I realize now that 700 grams of whole wheat just needs a little more attention. It’s a thirstier flour and can be a little heavier, especially when you’re still new to the sourdough game.

But the flavor?
It didn’t disappoint. Rich, warm, nutty, and full of heart—the kind of loaf that makes you slow down and savor every bite.

Despite the rustic texture, it was still soft enough for jam, butter, or honey. Cozy, humble, and full of whole-grain goodness, it’s now officially on repeat in our house—especially for my husband (a.k.a. Mr. Squeeze), who lives for a good sandwich and firmly believes the bread makes the meal. His afternoon turkey sandwich moment? It depends on soft, flavorful slices—and this loaf delivers.

Next time, I’ll follow the recipe and use the 00 flours like Chef Julia intended…
But honestly? Half the fun of sourdough is the experimenting—even when it’s completely by accident. 🙃

What started as a mix-up turned into something more than just a loaf.

It had heart. It had soul. And somehow… it had a name.

✨ Read the full Golden Crumb story here »

Why You’ll Love & Benefit from These Ingredients 🍵✨

🌾 Yecora Rojo Whole Wheat – Bold, nutty, and full of character; adds depth and color to your loaf.
💛 Tam 105 Whole Wheat – Soft, earthy, and beautifully balanced — perfect for everyday bakes.
🥖 King Arthur Bread Flour – Gives strength, rise, and that chewy sandwich-perfect texture.
✨ Sourdough Starter – Naturally leavened, gut-friendly, and full of wild fermentation magic.
🌞 The Golden Crumb Blend – Hearty and tender with a rustic glow — made for slow mornings and cozy slicing.

Golden Crumb sourdough loaf resting in a white linen-lined bowl with flour and white roses to the left, all under a sunlit kitchen window
Emile Henry mixing bowl with wooden dough hook and fresh roses beside it, ready for morning bread making
Full and half loaf of Golden Crumb sourdough resting in a white bowl under a window, with roses, a latte, sliced buttered toast, and Tam 105 flour in the background
Kitchen scene with Barton Springs Mill flour to the left, rooster in the background, a half loaf balanced on a full loaf in a white bowl, and buttered sourdough slices with a latte nearby
Buttered slice of Golden Crumb sourdough on china with a latte beside it and a half loaf softly out of focus in the background
Top-down view of a full and half loaf of Golden Crumb sourdough on a round wooden board, with a buttered slice on china, a latte, and a flower peeking into the frame
Golden Crumb sourdough loaf in a linen-lined bowl with a warm latte and a slice of buttered toast, near white roses under a kitchen window
Beautiful kitchen scene with a round board holding a white bowl of sourdough loaf, sliced bread with jam, a latte, and Barton Springs Mill flour in the background
Golden Crumb sourdough sliced and stacked with a full loaf beside it, bathed in warm kitchen sunlight

Looking for more comforting, flavor-packed meals? Check out our [other recipes here]!

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Ingredients

Adjust Servings
200 g of active starter
750 (save 50g for salt) g filtered water
400g Yecora Rojo whole wheat flour (Barton Springs Mill)
300 g Tam Whole Wheat Flour (Barton Springs Mill)
300 g King Arthur Bread Flour
20 g fine sea salt
Flour to Feed Starter
50g Barton Springs Mill Butler's Gold Flour (certified organic) Whole Wheat
50 g King Arthur bread flour
100 g filtered water
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Nutritional Information

180 Calories
35g Carbs
6g Protein
0.5g Fat
2g Fiber

Directions

1.

Feed Your Starter (this recipe makes 2 loafs)

Combine 50g whole wheat flour, 50g king Arthur Bread Flour, and 100g water. Stir and let it double and becomes active.
Fail-proof sourdough bread recipe A collection of sourdough essentials, including Barton Springs Mill Butler’s Gold flour, a container of bread flour, an active sourdough starter in a glass jar, and a digital scale, set on a kitchen counter.
To feed my starter, I use Barton Springs Mill: Butler's Gold Flour whole wheat and for the 50g of Bread Flour I use King Arthur Bread Flour. I always use filtered water.
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2.

Once Starter is Active - Mix the Dough (makes 2 loafs)

In a large bowl, mix 200g of your bubbly starter with 700g water until dissolved then combine the flours. Stir until no dry bits remain.
Top-down view of shaggy sourdough autolyse in a mixing bowl with Yecora Rojo flour to the left and soft white roses above
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3.

Cover & Rest - Autolyse

Rest for 30 mins
Shaggy sourdough resting for 30 minutes in an Emile Henry bowl with linen cover, dough hook with dough resting beside it
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4.

Add Salt & the saved 50g of water

Gently mix in 20g salt and the 50g water, ensuring everything is combined. Mix by hand until fully incorporated—this may take a few minutes and feel sticky, but it’s all part of the process.
Small container holding 10 grams of fine sea salt for sourdough bread recipe
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5.

Cover & Rest

Let it rest for 30 minutes
White vase with creamy roses in the foreground, timer and linen-covered dough bowl softly focused in the background
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6.

Bulk Fermentation

Over the next 4-5 hours, perform 3–4 sets of stretch and folds, spaced 30 minutes apart. Cover the dough and let it rise at room temperature until puffy and slightly domed.
Top-down view of sourdough dough after a few stretch and folds, starting to look smooth and elastic in the bowl
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7.

Divide & Preshape

Turn the dough out onto a floured surface. Divide if making two loaves. Preshape into loose rounds and let them rest for 20–30 minutes.
Two shaped sourdough loaves resting on the countertop before being placed in bannetons for their final proof.
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8.

Final Shape & Banneton

Reshape into tight rounds or ovals. Place into floured bannetons seam-side up. Cover and refrigerate overnight. (8–12 hours) for a cold fermentation.
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9.

Preheat & Score

Heat oven to 450°F, Preheat oven with the bread pan inside for an hour. You want the bread pan HOT. Meanwhile, turn the dough onto parchment paper, dust lightly with rice flour.
Fully proofed sourdough dough resting on parchment paper, ready for scoring to create a beautifully golden, crispy crust.
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10.

Score It Like a Pro

Score like a pro—or a wanna-be pro! Hold your blade at a 45-degree angle to achieve that perfect golden ear. Get creative with your design!
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11.

Bake to Perfection

Bake 20 minutes covered, then 20-25 minutes uncovered for a deep, crackling crust.
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12.

Let It Rest & Crackle

Let rest on a wire rack at least 1 hour before slicing. The hardest part? Waiting. As tempting as it is to slice right in, that golden crust is still settling, and the crumb inside is finishing its magic. Cutting too soon could leave you with a gummy center! But trust me—if you let it rest, the reward is worth it.
Golden sourdough loaf resting on a linen napkin in a round white bowl with small glass dishes of fresh honey and strawberry jam, white roses peeking nearby
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13.

Enjoy the Moment!

Congratulations! You made something beautiful. Let it cool, breathe it in, and be fully there for the first slice — butter ready, heart full. 🥖💛 However you enjoy it, savor slowly and celebrate the quiet magic of homemade sourdough. 🍞✨
Sourdough slice with strawberry jam and latte in foreground with Tam 105 whole wheat flour soft-focused in the background
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Notes

What started as a mix-up became one of my favorite loaves to date. I had meant to follow Chef Julia’s recipe exactly — but when I accidentally grabbed whole wheat Tam 105 instead of 00, I paused. And then I didn’t. I kept going. She encouraged me to flow with it, and I’m so glad I did. This bread may not have had the perfect rise… but it had something better: flavor, heart, and a moment I’ll remember. Lesson learned? You don’t always have to follow the recipe. Be open. Be curious. Let the light in. You just might discover a new family favorite. 💛
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