This recipe is very loosely based on a recipe from Bourke Street Bakery in Australia. I rarely use sourdough recipes unchanged, if only because French flour is nothing like flour used in most other countries; “strong” flour basically doesn’t exist here.
It’s a delicious bread; the spices and sultanas mean it doesn’t need anything other than butter. Superb still warm from the oven; it will make great toast, and if it hangs around long enough to go stale I can imagine excellent bread and butter pudding. It was pretty quick too; I started it at lunchtime and took the baked loaves out of the oven at about half past nine (yes, that is quick by sourdough standards).
You’ll need to decide on your own flour combination; I used French organic T65 (bise, almost but not quite white) flour, with a touch of wholemeal spelt flour (I virtually always use some spelt in my loaves as it has a lovely nutty flavour). Use mixed spices of your choice; I always use 4-épices for recipes calling for mixed spice because I like its warm, peppery flavour. The quantities below are reduced from the original; they made two smallish round loaves.