You don’t have to travel to San Francisco, or even to the corner bakery, for a good loaf of sourdough. Sourdough is easier to make at home than you’d expect, especially when you use our Test Kitchen’s trick for simpler sourdough. The secret? Having the sourdough rise two different ways.
Traditional sourdough bread uses only sourdough starter culture, a natural yeast. It yields a rich flavor. But natural leavening is much fussier than commercial yeast. It takes more time. The temperature has to be just right, and so does your starter culture. Any glitches along the way and sourdough can turn out more like a brick than a bread loaf.
Our recipe gives you the tangy flavor of sourdough starter plus the fast, reliable rise of active dry yeast. The result is two luscious loaves with light, airy crumb structure. The sourdough starter still will have to be made ahead of time, so build in a week to be safe. But once it’s going, the rest is easy!
How to Make Easy Sourdough Bread
To make a great sourdough at home, you’ll want to have our recipe for a sourdough starter on hand along with our recipe for Country Crust Sourdough. If you’re new to sourdough, be sure to follow the journey of one of our culinary producers. She made it for the first time and loved this recipe.
You’ll need:
- 2 packages (1/4 ounce each) active dry yeast
- 1-1/4 cups warm water (110° to 115°)
- 1 cup sourdough starter, recently fed and roughly doubled in size
- 2 large eggs
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon salt
- 6 to 6-1/2 cups all-purpose flour, divided
- Melted butterÂ
Step 1: Make a Sourdough Starter
![Sourdough starter sits in a large glass bowl beside an open yeast packet](https://images.tmbi.com/wp-content/uploads/wwwroot/toh/images/articles/ghtjm17_15245_c01_11_1b_750x420.jpg)
You do have to plan a bit in advance to make a sourdough starter. Leave yourself about a week of lede time.
To make a starter at home, follow our easy how-to guide. All you need to make a starter is two cups of flour, a package of yeast and two cups of warm water. Mix the flour and yeast together in a four-quart glass or ceramic container, then gradually stir in the warm water—don’t go over 115ºF or you’ll kill the yeast. Cover this mix with a kitchen towel and let it sit in a warm place for two to four days. The mixture should be bubbly and smell sour.
Cover the starter tightly and pop it in the fridge. Be sure to feed it regularly—every day if kept at room temp or weekly if kept in the fridge.
Editor’s tip:Â Got questions on sourdough starter? Our Test Kitchen pros answered all your most burning questions.
Step 2: Build Up Your Yeast
![person pouring sourdough starter from a measuring cup into the mixture](https://images.tmbi.com/wp-content/uploads/wwwroot/toh/images/articles/ghtjm17_15245_c01_11_2b_750x420.jpg)
Once you’re ready to start baking, dissolve two packages of active dry yeast in warm water (again, the water shouldn’t be hotter than 115ºF or you will kill the yeast). Give this a quick whisk and add the sourdough starter. This should create a foamy, rich-smelling mixture.
Editor’s tip:Â This method of combining starter with yeast is what makes this sourdough bread so simple. It ensures that you get a great rise and that tasty sourdough flavor you crave.
Step 3: Mix in the Rest of the Ingredients
Next, add in the eggs, sugar, oil, salt and three cups of flour and mix until smooth. You can do this by hand with a spoon, but a stand mixer makes this job much easier. Use the dough hook for best results.
When this mix has come together, add in the remaining flour to make a dough. The dough will be soft, but it will come together in the next step.
Step 4: Knead
![person kneading bread dough](https://images.tmbi.com/wp-content/uploads/wwwroot/toh/images/articles/ghtjm17_15245_c01_11_5b_750x420.jpg)
Next, turn the dough out onto a floured surface and knead until smooth and elastic. This should take about eight minutes. If you want to save your workout for later, you can knead the dough in a stand mixer.
Step 5: Let Rise
![bread dough sits in a large glass bowl rising](https://images.tmbi.com/wp-content/uploads/wwwroot/toh/images/articles/ghtjm17_15245_c01_11_4b_750x420.jpg)
Move the dough to a greased bowl (a quick spritz of cooking spray is all you need) and cover with a tea towel or plastic wrap. Let it rise in a warm place until doubled in size. This should take about an hour. You’ll know the bread has risen enough when you poke the dough, it springs back about halfway.
Step 6: Shape
![bread dough sitting in two metal bread pans to rise](https://images.tmbi.com/wp-content/uploads/wwwroot/toh/images/articles/ghtjm17_15245_c01_11_7b_750x420.jpg)
Punch the risen dough down—this just means deflating the dough a bit by pressing down on it with your knuckles. It’s satisfying!
Lightly flour a surface and turn the dough onto it. Divide in half. With your palms, shape the dough into loaves. Place each in a greased 8×4-inch loaf pan and cover with a towel for the second proof. Like last time, let the dough proof in a warm, humid environment. After 45 minutes, your bread should have grown.
Editor’s tip: Preheat your oven to 375° toward the end of the rising so you can slide the dough in at peak height.
Step 7: Bake
![two loaves of bread sit in an open oven as a person pours water in a skillet below](https://images.tmbi.com/wp-content/uploads/wwwroot/toh/images/articles/ghtjm17_15245_c01_11_8b_750x420.jpg)
Bake at 375° for 30-35 minutes, or until golden brown. For best results, bake the bread on the middle oven rack.
To get the best rise when the bread is put in the oven, place a cast-iron skillet or another oven-safe pan on the bottom rack as the oven preheats. After placing the bread on the rack above, carefully pour about 1/3 cup of water into the skillet. This will help to produce steam and create a moist environment, which will give the bread a better chance of rising to great heights and will help to brown the crust.
Editor’s tip: Your loaves should bake up in about a half-hour. To make sure they’re baked well, use a quick-read thermometer to check the internal temperature. Perfectly baked bread should be between 160 and 185ºF inside.
When the bread comes out of the oven, move to a wire rack to cool and brush the top with melted butter for extra rich flavor.
This country-style sourdough bread is just perfect for sandwiches, served alongside a cup of homemade soup or toasted up for breakfast. Once you master this recipe, learn how to make ezekiel bread from scratch or try some of these sourdough discard recipes.
Put your fresh-baked bread to good use with these gooey grilled cheeses.
The Best Ever Grilled Cheese SandwichSpreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.—Josh Rink,
Taste of Home Food Stylist
Blackberry Grilled Cheese SandwichIf you’re looking for a gourmet grilled cheese recipe, your search is over. With five kinds of cheese and fresh blackberries, this sandwich is impressive enough to serve to guests.—Josh Rink,
Taste of Home Food Stylist
Air-Fryer Grilled CheeseOur air-fryer grilled cheese has a perfectly crisped outside and a melty, gooey inside thanks to the air fryer’s efficient air circulation.
Grilled Cheese, Ham and Apple SandwichIn this stepped-up version of a ham and cheese sandwich, melty cheeses, crispy apples and smoky ham are the ultimate combination. —Josh Rink,
Taste of Home Food Stylist
Grilled Pimiento Cheese SandwichesRich and creamy pimiento cheese is a southern favorite. It makes this grilled pimiento cheese sandwich shine, especially when sweet hot pepper jelly is added. —Amy Freeze, Avon Park, Florida
Cuban SandwichThis Cuban sandwich isn't your typical sub sandwich. With two kinds of pork, melted Swiss cheese, pickles and mustard pressed between two toasty pieces of bread, the picture-perfect Cubano will have you wanting more.
Fig, Caramelized Onion and Goat Cheese PaniniA taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. —Maria Brennan, Middlebury, Connecticut
Grilled Cheese, Bacon and Oven-Dried Tomato SandwichTake your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five—yes, five!—types of cheese. —Josh Rink,
Taste of Home Food Stylist
Grilled Cheese and Pepperoni SandwichWho doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!—Josh Rink,
Taste of Home Food Stylist
Grilled Cheese and Mushroom SandwichGive your favorite grilled cheese sandwich a boost with the addition of earthy portobello mushrooms. This savory recipe takes this portobello mushroom sandwich into gourmet territory. —Josh Rink,
Taste of Home Food Stylist
Grilled Cheese and Pickled Onion SandwichIf you’re looking to add a little bite to your classic grilled cheese recipe, look no further than pickled onions. We love sandwiching a few inside this sandwich for a touch of acidity and some foodie flair. —Josh Rink,
Taste of Home Food Stylist
Bacon Grilled Cheese SandwichBacon lovers, this one’s for you! Overflowing with cheese and crispy bacon, this grilled cheese recipe is so hearty, you won’t even need a side of tomato soup. —Josh Rink,
Taste of Home Food Stylist
Avocado Grilled CheeseWho doesn't love a crunchy, gooey grilled cheese sandwich? This avocado grilled cheese version kicks it up several notches with avocado, five different cheeses and a secret for extra-crispy bread.
Sun-Dried Tomato Grilled Cheese SandwichGrilled cheese is a classic quick and easy meal. I love experimenting with different combinations. This is one of my favorites. —jessie Apfe, Berkeley, California
Green Chile Grilled Cheese MeltMy daughter created a masterpiece with her ultimate grilled cheese and chiles sandwich. Want more heat? Use a 4-ounce can of diced jalapenos instead of the mild green chiles. —Julia Huntington, Cheyenne, Wyoming
Pesto Grilled CheeseI made up this recipe for students in the foods and nutrition class I teach. The kids like it so much, they often go home and fix it for their families. —Beth Hiott, York, South Carolina
Grilled Cheese Sandwiches with TomatoYou can also use your imagination to come up with other grilled cheese sandwich ideas, such as chives, a sprinkle of Parmesan cheese or Italian seasoning, and even a spoonful of salsa. —Edie DeSpain, Logan, Utah
Bistro Apple PaniniMy family loves panini press recipes. The bacon, apple and tarragon in this recipe go together so well. If you don’t have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches.—Noelle Myers, Grand Forks, North Dakota
Athenian Chicken Grilled Cheese SandwichesMozzarella and feta cheese make one delicious duo in this upscale grilled cheese that also features tender Athenian chicken and fresh herb flavor. —Michael Cohen, Los Angeles, California
Chicken PaniniThis ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California
Basil-Tomato Grilled CheeseThe tastes of summer abound in this easy Italian-style grilled cheese sandwich. Not only is it delicious, it's super-fast, so you can get back to those summer outdoor activities. —Sylvia Schmitt, Sun City, Arizona
Gourmet Grilled Cheese with Date-Bacon JamThis sandwich doubles up on melty cheese, but the star of the show is the sweet and salty date-bacon jam. It makes for a truly grown-up version of grilled cheese. —Kathy Cooper, Tucson, Arizona
Pulled Pork Grilled CheeseMy family combined two of our favorite things: pulled pork and grilled cheese sandwiches. This recipe is super fast and easy when you use store-bought pulled pork. —Crystal Jo Bruns, Iliff, Colorado
Stuffed Jalapeno Grilled CheeseNot your ordinary grilled cheese, these sandwiches are all grown up! Made with a comforting combination of jalapenos, roasted garlic, cream cheese, bacon and provolone, they please just about all adults—and even adventurous kids! —Melissa Haines, Valparaiso, Indiana
Apple-White Cheddar Grilled CheeseOn rainy days when we need comfort food in a hurry, I toast sandwiches of cinnamon-raisin bread with white cheddar, apple and red onion. They also are totally tasty made with vegan cheese and olive oil instead of butter! —Kathy Patalsky, New York, New York
Grilled Cheese Bun BurgersMy husband loves both my grilled cheese and my iron-skillet burgers, so I decided to combine them in this grilled cheese bun burger. He said it was the best meal he ever ate. —Lisa Allen, Joppa, Alabama
Grilled Cheese Ideas FAQ
What is the secret to a good grilled cheese sandwich?
In my opinion, the secret to a good grilled cheese sandwich is crisp, toasty bread. I butter one side of two slices of bread, assemble my sandwich, and then griddle over medium-low heat until golden. The flip is tricky to execute, but a good spatula works wonders. Some people swear by using
mayo to make grilled cheese instead of butter for a richer flavor.
How do I upgrade my classic grilled cheese?
For a quick upgrade to American cheese on white bread, add in a slice or two of ripe tomato. For a more ambitious upgrade, test out sandwiches with unexpected
types of cheeses.
What is grilled cheese best paired with?
To complete the meal, I like to pair grilled cheese with
tomato soup or a simple
side salad. There's nothing better for a simple night in.