70% Hydration Sourdough Bread Recipe Recipe


I’ve been making sourdough bread off an on for the last few years, making many bad and a few good, loaves of bread. This recipe is what I’m currently making and results in a loaf of bread that everyone in my family can enjoy.

Note: I’m going to slowly add some recipes to my blog. The real reason that I’m doing this is so that I will always be able to find them when I need to!

This recipe assumes that you already have an active sourdough starter ready to use. If you don’t have a starter it’s really easy to make one, all you need is a google search, flour, and water.

This recipe uses weight (grams) for its measurements instead of cups or spoons. I’ve found that makes a sourdough recipe easier to replicate and tweak the hydration levels. This is a 70% hydration recipe, which means that the amount of water used is 70% of amount of flour used. Using weight makes it easier to switch to a 65% hydration sourdough by simply decreasing the amount of water used or make a half batch.

I like 70% hydration as the crust of the bread ends up being soft and chewy as opposed to the crust of some of my earlier loaves that did not pass the kids test.

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Instant Pot Banana Oatmeal

This is a bit of a left turn for this blog but I am posting here so that I don’t loose it. If you have an Instant Pot (or another pressure cooker I guess) and are interested in a tasty healthy breakfast give it a try. The mashed bananas are a really nice addition and are sweet enough so that you don’t need to add any sweetener. I often double this recipe up.


  • 2 bananas – nice and ripe, use frozen if you have them
  • 2 cup rolled oats
  • 3 1/3 cups water
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 – 2 cups frozen berries or fruit – whatever you like best
  • 1 apple – chopped


  1. Mash the bananas in a bowl until the lumps are gone. If you are using fresh bananas you could do this in the Instant Pot but I usually do it in the glass bowl that I used to microwave the frozen bananas.
  2. Core and chop the apple (no need to peel) and add it to the bananas.
  3. Add the vanilla and cinnamon to the banana apple mixture.
  4. Combine the oats and water in the Instant Pot.
  5. Add the apple banana mixture and the frozen fruit to the Instant Pot, give it a few good stirs so that it is well mixed.
  6. Close the instant pot (make sure it’s set to sealing) and use the manual setting on high pressure for 7 minutes.
  7. Let the pressure release naturally form the Instant Pot for about ten minutes.
  8. Scoop into a bowl and enjoy.