Fig and Walnut Sourdough Bread

by Josée

For those of you that want to make sourdough bread but are too nervous to try, I want to encourage you to take the leap. Sourdough bread is much healthier than conventional store bought bread because the natural leaven in sourdough makes more minerals available as well as neutralizes the phytic acid that is contained in the bran. Soughdough bread is also so delicious and satisfying to eat. The sweet chewy crust and tender tangy inside cannot be compared to with bread (even the “sourdough” bread) that is sold in stores. Once you start eating sourdough bread you won’t be able to go back.

For a step by step process in making sourdough bread check my three part tutorial:

I assume in my tutorial that you start with a sourdough starter (also called the chef). If you don’t have some sourdough starter I make some recommendation in Part 1 as to where you can find some. If you’ve tried making sourdough but have had poor results feel free to ask me questions in the comment box below or send me an email.

And if you want to experiment a little I have a recipe for 30% and 50% Whole Wheat Sourdough Bread and below is a recipe for Fig and Walnut Sourdough Bread.

Fig and Walnut Sourdough Bread

800g sourdough starter (instructions for starter: Part 1 and Part 2)
800g organic all-purpose flour or whole wheat flour or a combination of the two.
400g water*
1 Tbsp. salt (non-iodize)
100g roasted walnuts, coarsely chopped
100g dried figs, coarsely chopped

*If your water is chlorinated let it sit overnight to allow the chlorine to evaporate.

For making the bread follow the directions in my previous post Making Sourdough Bread remembering to fold in the walnuts and figs after kneeding the bread.

Sharing this post on Barn Hop, Natural Living MondayMarvolous Mondays and YeastSpotting.

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Kim Corrigan-Oliver March 12, 2013 - 1:23 am


cindyswobblog March 12, 2013 - 2:56 pm

I am so tempted, but my breadmaker bread is so easy 🙂 I also don't have a scale. I don't quite remember, but you can do it without a scale as long as you're careful right? It has snowed again this morning, perhaps I'll give it a try!


Jackie Kocurek March 13, 2013 - 2:37 am

I love making bread! This sounds yummy! I'm stopping by from Marvelous Monday linky party. I'm hosting a party and hope you will post a few great recipes!

Tanya March 13, 2013 - 2:48 am

Yummm… great set of posts on sourdough! I tried a few weeks ago to make my own starter, but YUCK I don't think it was supposed to be so grey ?! When I have the brain space again, I'll have to find a starter.

Josée March 13, 2013 - 4:43 am

Thanks for the invite Jackie. I will definitely check out your party 🙂

Elisa March 15, 2013 - 12:08 am

That loaf looks amazing!! I finally started my starter. We'll see if it succeeds. I mainly want to have sourdough bread in the house because I think it is the only way to really consume bread without soaking the grains to let the phytic acid evaporate. I'm really going through the Nourishing Traditions cookbook and learning a lot. Many "science" experiements going on around here. =)

Josée March 15, 2013 - 2:08 am

Let me know how it goes! I'm curious about those other experiments too 🙂


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