Sourdough Bread Recipe

The sourdough bread that you get from this sourdough bread recipe is worth the wait. It will take a few days to make the sourdough bread starter, but it will make your dough taste great. This is not  classic sourdough bread, but it’s close. You can put you some butter on your slice of sourdough bread, or eat it with some spinach dip. Also try it with some cream cheese, anyway you choose to eat it your enjoy it. After you have tried the sourdough bread and loved it, let me know what you think.

Sourdough Starter:

To capture the tangy flavor of sourdough bread, you need a special fermented batter. The batter called “starter” is easy to make and keep.


2 cups spring water

1 tbl. sugar, honey or maple syrup (optional)

2 cups all purpose flour

1 tbl. yeast


1. Beat all ingredients together in a 2-quart bowl.

2. Cover the bowl with a towel and place it somewhere warm. (Use a towel, not plastic wrap, to allow airborne wild yeast to enter-it will contribute to the unique character and flavor of your starter.)

3. The mixture will begin to bubble within a few minutes. Initially, it will double in bulk, but as it begins to ferment, it will settle down.

4. Let the mixture sit in a warm place, stirring the liquid back into the batter (as it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroma, it is ready to use.

5. Stir the mixture and measure out the amount you need. It will be the consistency of pancake batter.

To keep your starter going:

1. Store the finished starter in a sealed jar in the refrigerator.

2. Each time you remove some starter to bake, “feed it” with equal amounts of flour and spring water. (If you use 1/2 cup of starter, stir in 1/2 cup each of flour and water.) Then let the starter sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the refrigerator.

3. A starter can be kept indefinitely-just stir and feed it every week or two. Stirring, removing and replenishing your starter serves to feed the remaining batter.

Sourdough Bread:

The yeast in a sourdough starter can replace dry yeast. But the starter yeast works much slower and is typically a three-step method, taking from 6-24 hours for the dough to rise. My method uses the starter for flavor and adds dry yeast to speed up the process.

Makes a 1-1/2 lb. loaf:


1/2 cup sourdough starter

3/4 cup warm spring water

1 tsp. salt

2 tsp. sugar, honey or maple syrup (optional)

1 tbl. oil (optional)

3 cups all-purpose flour, or bread flour

1-1/2 tsp. yeast

Makes a 2 lb. loaf:


2/3 cup sourdough starter

1 cup warm spring water

1 tsp. salt

1 tbl. sugar, honey or maple syrup (optional)

1 tbl. oil (optional)

4 cups all-purpose flour, or bread flour

2 tsp. yeast


1. Add all ingredients to bread machine pan in the order given.

2. Set settings on bread machine. Let machine do the rest.

Servings: Makes a 1-1/2 lb. loaf, or a 2 lb. loaf


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