How to make it

  • The basic recipe for plain sourdough bread:
  • 1 cup starter
  • 1 Tbsp. of fat (margarine, butter, vegetable oil or olive oil)
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • Enough flour to make a dough that can be handled without
  • sticking, but is still pliable
  • Knead by hand or machine until it's smooth, then cover and let
  • it rise until it's doubled in bulk. This will take longer
  • (sometimes over an hour longer) than yeast leavened bread, so
  • don't give up and throw it out! Make sure you keep it warm,
  • but not hot, while it's rising.
  • Again, there is no hard and fast rule because circumstances
  • are so variable. Your starter might be more or less robust, or
  • thinner or thicker, or your kitchen may be warmer or cooler.
  • After it's risen, punch it down and knead enough to remove all
  • the bubbles, then form it into a loaf shape and put it in a
  • lightly greased bread pan. You can sprinkle a little corn meal
  • in the pan and on top of the loaf if you like. Let it rise in
  • the pan, then bake at 350 for about 45 minutes.
  • Baking sourdough bread is a learned skill and one that takes
  • practice, but even if your first loaf doesn't meet your
  • expectations, it will be edible. Once you become familiar with
  • the process, you can experiment on making just about anything
  • that is leavened. Biscuits, cookies, pancakes, cornbread,
  • specialty breads and even cakes can be made using sourdough
  • starter instead of yeast or baking powder.
  • Besides creating incredibly delicious baked goods, you'll save
  • a bundle of money over time by not buying yeast!

Reviews & Comments 9

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    " It was excellent "
    sharyl4 ate it and said...
    Alot of information here, kinda scary!!! YIKES!!! Have never attempted bread at all :( I do LOVE sourdough bread though. :) Thanks for the post/info!! :) :) :)
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  • mark555 10 years ago
    Thank you, It has been a long time since I had some starter around the house and have been thinking of starting some again.
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    " It was excellent "
    dottiet ate it and said...
    Thanks for all your hard work at posting this. Really appreciate this so much. 5 from me.
    Was this review helpful? Yes Flag
  • annieamie 10 years ago
    Thanks, Shirley! What a great recipe for a starter!
    Was this review helpful? Yes Flag
  • siena 10 years ago
    Geez, I am a northerner - 3 years in Alaska and nearl 5 in the Yukon. I should be making this myself, shouldn't I? ;-)
    Was this review helpful? Yes Flag
  • vindee 10 years ago
    Hi there first group friend. Can we make a whole-wheat pizza base with a sour-dough started. I find my pizza bases with dry active yeast turn out quite sad. Thanks and take care.
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  • pudgy47 10 years ago
    This was a great post, full of info. Saved and i will try to make. Thanks
    Was this review helpful? Yes Flag
  • shirleyoma 10 years ago
    You are so welcome! I think it's time for me to make some starter myself! Let me know how your's turns out!
    Was this review helpful? Yes Flag
  • henrie 10 years ago
    I thank you for this, I like making breads with a sour dough started.
    Was this review helpful? Yes Flag

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