Zaatar Quinoa & Turmeric Sourdough Recipe

– ⅓ cup quinoa – 1 teaspoon turmeric – 1 tablespoon honey – 2 teaspoons fine sea salt – 3-4 tablespoons zaatar* see above if making your own mix – 500 g bread flour – 380 g room temperature-cool water – 90 g starter fed – A couple of twists of freshly ground black pepper




Heat quinoa in a large pan on medium. Toss occasionally until grains pop and smell good. In bowl cool. Mix water and leaven in a big glass bowl. Mix bread flour, salt, zaatar, turmeric, black pepper, and honey.  

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STEP  1 .

Rest 30 minutes under cover. Add the quinoa to the bowl and give the dough a “turn” by wetting your fingers and dipping them under it, lifting, stretching, and folding. 

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Repeat till dough resists. Cover and wait 30 minutes before turning. Twice with 30-minute breaks for four turns. Rest 30 minutes after the last turn. 

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At 3.5 hours, the dough should be 30% relaxed and expanded with air bubbles on the sides and bottom (see glass or clear bowl). Sprinkle flour on the countertop and place dough dry side down.  

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Fold it several times and place the dry side up to avoid gas or air bubbles. To make a tight ball, tuck and twist your hands under the dough (video). Flip the bowl to bench-rest dough for 30 minutes. 

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Free-form dough circles flatten. Tighten and rotate the dough circle. Cover the brotform with a flour sack or liner and place the dough dry side down. Finger-pinch dough to line. 

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My final rise takes 1-3 hours at room temp (less in summer) and 8 in the fridge. Do 12 hours refrigerated or 3-4 at room temp. Preheat Dutch oven to 500F. 

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The oven heats best 20 minutes after preheating, but you can bake sooner. Score the dough and cut one crescent slit on the underside of round parchment paper with a sharp paring knife. Cover Dutch oven. 

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Lower heat to 450 F. Cover and bake 20 minutes. Remove the lid and bake for 15 more minutes (or longer for a darker crust). Remove oven and pan. Slice after cooling 2-4 hours. 

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See Also

Orange Curd Recipe