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Sourdough bread with Elixir or vitalized water

zuurdesem met Elixer of gevitaliseerd water

Sourdough is the ancient basis of bread. Before everything had to be done quickly and we took the time for our food, this simple method of baking bread was used. Water, Flour and a little salt, those are the only ingredients for a delicious sourdough bread. Of course, the quality of these products are extremely important for getting a good, nutritious bread. And how wonderful is it when you make sourdough bread with Elixir or vitalized water!

I, Enoah, have been baking my own sourdough bread for several years with vitalized water that comes from our tap thanks to the great water purification system Pure Blue. This is comparable to the water that is vitalized by the Vita Blue 32, but even more powerful and cleaner! In addition, I prefer to use kollenberger spelt flour myself. But any kind of flour with gluten is suitable for this bread. The amount of water can vary slightly per kind. For making a sourdough starter I refer to the grainlabs website. Here you can also find many good recipes with sourdough and alternative flours!

I (and also my neighbors and family) really enjoy this bread!

I would like to share my recipe and way of working with you! To inspire others to create healthy food themselves!


Recipe for

1 Sourdough brown bread



Ingrediënts pre-dough (night before):

  • 125 grams White flour of your choice
  • 125 grams Whole grain flour of your choice
  • 125 grams active sourdough starter (made with flour and vitalized or Elixirwater)
  • 250 ml/gram vitalized or Elixirwater

Ingrediënts for kneading (day of baking):

  • the Pre-dough
  • 250 grams white flour
  • 5 grams salt
  • Additional water if necessary
  • Good (olive) oil
Method of preparation

Combine all the ingredients of the pre-dough in a bowl (preferably not a metal one) and stir well with a wooden spoon. Cover with a damp towel or loosely place a lid on top. It is important that air can still get to the dough. Put it in a cool place for at least 12 hours.

On the day of baking, weigh the flour before kneading, add the salt and mix briefly. Then add the entire pre-dough and knead until you get a nice smooth dough. Add some more water while kneading if necessary. The dough is kneaded enough when you can form a membrane when you stretch it.

Grease a bowl with good (olive) oil and place the dough in it. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 ½ hours.

Stretch and fold the dough from all 4 sides until the dough feels firmer again. Let rise for another 1 hour and repeat this step. Then rise again for 1 hour.

Remove the dough from the bowl and place on a floured work surface. Flatten slightly and shape the bread into the desired shape.

Let rise for another 30 minutes in the baking tin or proofing basket under a damp cloth or plastic.

Meanwhile, preheat the oven to 220°C.

cut the loaves with a sharp knife (this is where the bread will burst open)

Bake the loaves for 30 to 45 minutes until the desired color and let cool on a wire rack.

*Tip: The bread is delicious with good butter and Curcumin honey on it. Especially if it’s still a little warm! yum!