High Protein Sourdough
Baking

High Protein Sourdough

A rustic, chewy sourdough with a modern twist — this high-protein loaf replaces 10% of its wheat flour with Lupin Gold, boosting protein and maintaining a soft, classic crumb. Naturally fermented, golden-crusted, and perfect for better-for-you bakery lovers.

  • Prep: ~5 hrs active time
  • Cook: 40 Mins
  • Servings: 20 (approx. 40 g each)
  • Difficulty: Medium
  • Protein: ~4.5 g per serve
  • Vegetarian

Ingredients

  • 405 g bread-making flour (12.5% protein)
  • 45 g Lupin Gold protein
  • 10 g salt
  • 120 g sourdough starter (activated)
  • 300 g water

To activate starter: Mix 25 g starter with 50 g water and 50 g wheat flour. Rest ~20 hrs at room temp.

Method

CLASSIC SOURDOUGH - REIMAGINED WITH HIGH-PROTEIN LUPIN FLOUR.

  1. Combine bread flour, Lupin Gold, and salt. Sieve to mix evenly.
  2. In a large bowl, add the starter to the water and mix well.
  3. Add dry mix to wet ingredients and stir until combined.
  4. Rest for 30 mins, then hand knead (pull and fold method).
  5. Rest again for 30 mins and repeat two more times.
  6. After third knead, rest for 3.5 hrs in a warm spot (total ~5 hrs).
  7. Shape the dough: pull and fold edges to centre, form a ball, rest 30 mins.
  8. Flatten into square, fold sides in, then roll and tuck seam-side down.
  9. Place in container with baking paper; rest overnight in fridge.
  10. Preheat oven + Dutch oven to 250 °C for 30 mins.
  11. Score top and bake 20 mins lid on, then 20 mins lid off.
Recipe by

Approximate Macros (per serve)

Nutrition Per Serve
Protein ~4.5 g
Carbohydrates ~20 g
Fat ~0.7 g
Fibre ~2 g
Macros are estimates and may vary.

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Lupin Gold protein isolate package with a glass of mango and lupin protein smoothie on a white background

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