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Sourdough French Bread

 Sourdough French Bread
Since receiving the recipe for the Sourdough Starter, I've made this French bread countless times. In fact, one year I donated 2 dozen loaves for a benefit dinner! These loaves rival any found in stores and can be made with relative ease.
20 ServingsPrep: 15 min. + rising Bake: 20 min. + cooling


  • 1 package (1/4 ounce) active dry yeast
  • 1-3/4 cups warm water (110° to 115°)
  • 1/4 cup Sourdough Starter
  • 2 tablespoons canola oil
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 4-1/4 cups all-purpose flour
  • 1/2 cup water
  • 1-1/2 teaspoons cornstarch


  • In a large bowl, dissolve yeast in warm water. Add the Sourdough
  • Starter, oil, sugar, salt and 3 cups flour. Beat until smooth. Stir
  • in enough additional flour to form a soft ball.
  • Turn onto a floured surface; gently knead 20-30 times (dough will be
  • slightly sticky). Place in a greased bow, turning once to grease
  • top. Cover and let rise in a warm place until doubled, about 1 to
  • 1-1/2 hours.
  • Punch dough down. Turn onto a lightly floured surface; divide in
  • half. Roll each into a 12-in. x 8-in. rectangle. Roll up, jelly-roll
  • style, starting with a long side; pinch ends to seal. Place, seam
  • side down, on two greased baking sheets; tuck ends under. Cover and

2 of 2

Sourdough French Bread (continued)

Directions (continued)

  • let rise until doubled, about 30 minutes.
  • With a sharp knife, make four shallow diagonal slashes across top of
  • each loaves. In a small saucepan, combine water and cornstarch. Cook
  • and stir over medium heat until thickened. Brush some over loaves.
  • Bake at 400° for 15 minutes. Brush loaves with the remaining
  • cornstarch wash. Bake 5-10 minutes longer or until lightly browned.
  • Remove from pans to wire racks to cool. Yield: 2 loaves (10 slices
  • each).