sourdough bread recipe

I will write the sourdough recipe I am using. The youtube video I got it from seems to have disappeared. The only thing I changed was the way I bake it. It really works to put the dough in a cold oven, then turn on the oven. Some recipes say to add sugar to the starter, but mine works very well with just flour and water. We must have a lot of yeasties in our air here.


1 cup flour
1 cup water

Mix and put on stovetop with some kind of lid to let some air in but to keep out other things.
Each day take out 1 cup of the mixture and replace with 1/2 cup flour and 1/2 cup water. Stir it in well.

Another method would be to start with 1 Tbsp. water and 1 Tbsp. flour. Each day add more water and flour. This way you don’t have to through away anything. In 3-7 days your starter is ready. The starter that is not used for the recipe can be stored in the ‘fridge. See my post on Nov. 13 for some pictures.


1 c. sourdough starter
1 1/4 tsp. salt
1/4 cup water

Stir this while adding 2 more cups flour and up to 1 cup more water a bit at a time. Mix and stir.

This will be quite a wet sticky dough. Put a plate over this and leave 12-18 hours until it is bubbly and liquidy.

Add a bit of flour on the outside of this so it is coated with flour and you are able to fold it by hand. Fold it over and over adding flour if too sticky. It should be springy.

You can sprinkle with oat bran or cornmeal. Cover with towel and let rise 2 hours.

Cut an X on top of loaf. Bake on cookie sheet or in glass bowl, whatever you like and place in cold oven. Turn oven to 350 degrees and bake 35-40 minutes.


Remove starter from ‘fridge and keep at room temperature a few hours. Feed with equal parts of flour and water, or if it is too thin or thick, adjust accordingly. Keep overnight and then use starter as before.

This is the last loaf I made – actually I made 1 1/2 recipes and made 2 loaves. The other is in the freezer. I learned it’s okay to freeze sourdough bread but otherwise leave it at room temp. I added some ground flax seed for this batch. I grind it in a coffee grinder – works so well!


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