Jason's Sourdough is actually quite clean already - no seed oils, artificial preservatives, or problematic additives. The main issues are non-organic flours and synthetic vitamin enrichment. DIY version uses certified organic flours, eliminates synthetic vitamins, and adds traditional sea salt for better mineral content.
Based on: Jason's Sourdough
· Makes approximately 32 servings (2 loaves)
· Serving: 1 slice (45g)
Why This Recipe is Seed Oil Free
Commercial Jason's Sourdough from Jason's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Adds nutty flavor and ancient grain nutrition, matches original wholemeal spelt
Organic sprouted spelt grains
80g (about 1/3 cup) · To Your Health Sprouted Flour Co. Organic Sprouted Spelt Berries
Provides texture and enhanced digestibility from sprouting process
Organic rye flour
120g (about 1 cup) · Bob's Red Mill Organic Medium Rye Flour
Adds traditional sourdough flavor and helps fermentation
Filtered water
520ml (about 2.2 cups) · Filtered tap water (chlorine-free)
Hydrates flour and supports sourdough starter activity
Sea salt
18g (about 1 tablespoon) · Redmond Real Salt Fine Sea Salt
Flavor enhancement and gluten strengthening
Active sourdough starter
200g (about 3/4 cup) · Homemade or Cultures for Health San Francisco Sourdough Starter
Natural fermentation and leavening agent
Instructions
Step 1. If making starter from scratch, begin 7 days ahead: Mix 50g organic bread flour with 50g filtered water in glass jar. Feed daily with equal amounts flour and water, discarding half each time. Starter is ready when it doubles in size within 4-8 hours of feeding and has pleasant tangy aroma.
Step 2. Day before baking, ensure starter is active and bubbly. If refrigerated, take out and feed 12 hours before use. It should pass the float test - a spoonful should float in water when ready.
Step 3. In large mixing bowl, combine 520ml filtered water with 200g active starter. Whisk until well combined - mixture should be creamy and uniform. Water temperature should be around 75-80°F to encourage fermentation.
Step 4. In separate bowl, whisk together all dry ingredients: 600g bread flour, 200g spelt flour, 120g rye flour, and 18g sea salt. Mix thoroughly to ensure salt is evenly distributed - uneven salt distribution can inhibit fermentation in some areas.
Step 5. Pour wet ingredients into dry ingredients. Using wooden spoon or Danish dough whisk, mix until no dry flour remains. Dough will be shaggy and sticky - this is normal for high-hydration sourdough. Cover bowl with damp towel and let rest 30 minutes for flour to fully hydrate.
Step 6. After autolyse rest, add sprouted spelt grains (80g) and perform first set of stretch and folds: wet hands, grab dough from one side, stretch up and fold over to opposite side. Rotate bowl 90 degrees and repeat 3 more times. Cover and rest 30 minutes. Repeat this process 3 more times over next 2 hours for total of 4 sets of folds.
Step 7. After final fold, cover bowl and let dough bulk ferment at room temperature (68-72°F) for 6-12 hours until increased by 50-70% in size. Dough should feel jiggly and show visible air bubbles on surface. In cooler temperatures, this may take up to 18 hours.
Step 8. Turn dough onto lightly floured surface and divide into 2 equal portions (about 860g each). Pre-shape into loose rounds and rest 20 minutes. Final shape into batards or boules, place seam-side up in banneton or bowl lined with floured cloth. Cover and refrigerate overnight (12-48 hours for flavor development). Bake at 450°F in covered Dutch oven: 20 minutes covered, 20-25 minutes uncovered until internal temperature reaches 205-210°F. Cool completely before slicing - at least 2 hours.
Storage
Store wrapped in cloth or paper bag at room temperature for 3-4 days, or slice and freeze for up to 3 months. Avoid plastic storage which makes crust soggy.
Cost Comparison
Cost per serving (homemade)$0.21
Cost per serving (store-bought)$0.45
Savings53%
Initial startup cost higher due to specialty flours and starter culture, but ingredients last many batches. Long fermentation time requires planning but minimal active work.