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HOW TO MAKE THE BEST SOURDOUGH WITH FRITZ SCHOON

Updated: Feb 26, 2020




It has always been a dream of mine to learn the art of baking the best sourdough bread from scratch. My dream was absolutely topped when I learnt it from the one and only Fritz Schoon, Bread baker extraordinaire. Fritz and his beautiful wife Chanelle Schoon are the dynamic duo behind the Schoon cafes and bakery.


In this video you will see how the master himself creates the sourdough from the very beginning, using the same “Mother” that was created 10 years ago when they first started. He gives all his amazing secrets on why a wet dough is better, how to knead and fold the dough (not the way we were all taught) with gentle hand movements. I love how he encourages us all to use our hands when baking and some of the science behind this too. I learnt so much from this incredible time with Fritz and I hope you enjoy learning from him too.


While the bread was baking in the oven, we made their famous olive bread sticks and chocolate bread sticks and seed rolls, using the same sourdough recipe. This was so special for me as many of you know, its a tradition for my kids and I to get bread sticks after school pickup. This dough recipe really is so versatile and it is good for your gut as the dough is naturally fermented and they only use the very best stone-ground flour by Gideon Milling.


I have an immense appreciation for all the love, effort, time, quality of ingredients and dedication that goes into each loaf. Fritz is such a humble man who is happy to impart his wisdom and time with the nation.


Here is the recipe for the best sourdough bread:


Sourdough Recipe – makes 2 x 1kg loaves


Refresh the mother by blending together the ingredients:

105g Rye flour (Gideon Milling or other stone ground flour)

105g Water

25g Mother

Leave out for 3 hours and refrigerate overnight.


Final dough:

925g White bread flour (Gideon Milling or other stone ground flour)

100g Wholewheat flour (Gideon Milling or other stone ground flour)

720g Filtered Water (Gideon Milling or other stone ground flour)

20g Salt




Visit the amazing Schoon cafés here:


SCHOON MANUFACTORY CAFÉ 91 Pappegaairand Street, La Colline, Stellenbosch (parking on Pappegaai Rand Street) SCHOON BRIGHT STREET CAFÉ 3 Bright Street, Somerset West SCHOON CHURCH STREET CAFÉ 4 Church Street, Stellenbosch (corner of Bird and Church Street) FRANSCHHOEK BREAD CAFÉ Heritage Square, 9 Huguenot Road, Franschhoek


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