Sourdough Bread Recipe

4.5 6 7
Sourdough Bread Recipe
Sourdough Bread Recipe photo by Taste of Home
Publisher Photo

Sourdough Bread Recipe

Read Reviews
4.5 6 7
Publisher Photo
This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the "starter" yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 45 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 20 min. + standing Bake: 45 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3-1/2 cups warm water (110° to 115°), divided
  • 7 cups all-purpose flour, divided
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • Cornmeal

Directions

In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350° for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown. Yield: 2 loaves.
Editor’s Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.
Originally published as Sourdough Bread in Taste of Home August/September 2000, p31

Nutritional Facts

1 slice: 113 calories, 1g fat (0 saturated fat), 2mg cholesterol, 160mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 3g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 3-1/2 cups warm water (110° to 115°), divided
  • 7 cups all-purpose flour, divided
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • Cornmeal
  1. In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80°-90°) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350° for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown. Yield: 2 loaves.
Editor’s Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.
Originally published as Sourdough Bread in Taste of Home August/September 2000, p31

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Reviews forSourdough Bread

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zoey User ID: 9124844 264101
Reviewed Mar. 30, 2017 Edited Apr. 4, 2017

"i thought this recipe was this EPIC!1111!!111!"

MY REVIEW
summerwispers User ID: 7967498 235095
Reviewed Oct. 17, 2015

"Can bread flour be used in place of AP Flour ?"

MY REVIEW
eschng User ID: 8155721 214756
Reviewed Dec. 13, 2014

"Can I use instant yeast instead of active dry yeast? And how much of instant yeast should I use?"

MY REVIEW
nickolina1940 User ID: 1207792 203715
Reviewed Mar. 8, 2011 Edited Apr. 4, 2017

"?Evelyn, I am so happy to see this as I just lost my 145 year old starter. I had it for 43 years and what I miss the most is it made fantastic cinnamon rolls. I remember you from years ago. I am Karen Hinkle from Redoubt Homemakers in Kenai. I have been a member for 44 years. Are you still a member?"

MY REVIEW
Sprowl User ID: 29186 99196
Reviewed Mar. 8, 2011

"Have made this bread many times. Love it!

I appreciate that there is no starter, just the short ferment period."

MY REVIEW
Mae Hardison User ID: 479852 43107
Reviewed Sep. 14, 2009

"How much starter would you use?"

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