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Sourdough Bread

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
  • Total Time
    Prep: 20 min. + standing Bake: 45 min. + cooling
  • Makes
    2 loaves


  • 1 package (1/4 ounce) active dry yeast
  • 3-1/2 cups warm water (110° to 115°), divided
  • 7 to 8 cups all-purpose flour, divided
  • 1/4 cup nonfat dry milk powder
  • 2 tablespoons butter, melted
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • Cornmeal


  • 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.
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.
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  • Bob
    Jun 16, 2018

    Ok so, the recipe itself is awesome and easy and the bread tasted great, but my batch didn't get ANY sour flavor even though I feel like I've followed the instructions perfectly... Maybe i use the right yeast? I don't know. I'm kinda disappointed but then again it's still bread and it still tastes great! Can someone help me? I don't understand what I did wrong if I did something wrong. Thanks!

  • zoey
    Mar 30, 2017

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

  • summerwispers
    Oct 17, 2015

    Can Bread flour be used in place of AP Flour ?

  • eschng
    Dec 13, 2014

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

  • nickolina1940
    Mar 8, 2011

    ?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?

  • Sprowl
    Mar 8, 2011

    Have made this bread many times. Love it!I appreciate that there is no starter, just the short ferment period.

  • Mae Hardison
    Sep 14, 2009

    How much starter would you use?