Sourdough Bread Recipe
Sourdough bread you can bake at home — Simple Sourdough Bread, Dutch oven loaves, whole wheat, cinnamon sugar, and beef stew in bread bowls.
★ snack
snackSimple Sourdough Bread
I love sourdough! For some people it’s an acquired taste. This recipe has the perfect hint of sourdough flavor you’ll love but not too overpowering.
Andi GIngredients
- 1 2/3 cup All-Purpose Flour
- 1 tsp Active Dry Yeast or Instant Yeast
- 1 tsp Granulated Sugar
- 1 1/3 cup Sourdough Starter (fed)
- 1 tbsp Vegetable Oil
- 4 tbsp Lukewarm Water
Instructions
- 1(I used a bread machine for the dough process but you can make it by hand too!) Place the ingredients into the pan of your machine, in the order suggested by the manufacturer; program for French Bread, or a similar long-rising cycle; and press start. (Check the dough after about 10 minutes)
- 2Remove bread from machine and let rise for an additional hour
- 3Bake! For 35 to 45 Minutes at 425F in a loaf pan, follow separate instructions for using a Dutch oven
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Open in Pepper →A Loaf Worth Waiting All Day For
Sourdough runs on time more than skill. You feed the starter, mix the dough, and let the hours do the work while you go about your day — and the house smells like a bakery by dinner.
Cooks on Pepper reach for these on a slow Saturday, or when they want a loaf ready for Sunday soup and Monday sandwiches without buying bread again.
Every recipe here is a real loaf someone bakes on repeat: Simple Sourdough Bread and Beginners Sourdough Bread for a first try, Sourdough bread in Dutch oven and Whole Wheat Sourdough Bread for everyday, plus Cinnamon Sugar Sourdough Bread, Peach Sourdough Bread, Blueberry Lemon Cream Cheese Sourdough Bread, and Beef Stew in Sourdough Bread Bowls.
Quick Tips
- 1
Feed the starter first
Use starter 4 to 8 hours after feeding, when it has doubled and a spoonful floats in water. Sluggish starter means a flat loaf.
- 2
Use warm water
Water around 95°F keeps the dough active without killing the culture. Cold kitchens can add 2 or 3 hours to the rise.
- 3
Preheat the Dutch oven
Heat the pot with the lid on at 450°F for a full 30 minutes before the dough goes in. The trapped steam gives you that crackly crust.
- 4
Cool before slicing
Let the loaf sit on a rack at least 1 hour. Cutting hot bread leaves the middle gummy.
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