This recipe makes the best sourdough bread. Crunchy on the outside, chewy on the inside. The recipe also includes making your own sourdough starter at home.
This is not a difficult recipe, but give yourself enough time to make the sourdough starter to grow before you bake the bread. The sourdough starter takes about 48 hours. You will be so excited when you bite into this crunchy chewy sourdough bread slathered in melted butter. I love this recipe so much that I love to bake a loaf a bread every couple of weeks. It smells incredible!
There is nothing like a freshly baked loaf of bread coming hot out of the oven. Home-baked bread tastes amazing on its own slathered with butter or jam or cheese. There are more suggestions as to how to serve this bread as well.
What can I serve Sourdough Bread With?
Serve this Best Sourdough Bread with Soup, Mississippi Pot Roast, Chicken, Pork, Fish, or Pasta.
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How to store Sourdough Bread?
To maximize the shelf life of homemade sourdough bread, cool thoroughly before storing and place in a plastic storage bag or breadbox, or wrap in foil and store at room temperature. Properly stored, sourdough bread will last for about 4 to 5 days at normal room temperature. Place in the refrigerator if keeping for longer.
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No Yeast? No Problem! Here’s How to Make Sourdough Bread Starter Without Yeast
What you will need to make the Best Sourdough Bread:
Ingredients:
1 cup ( 8 ounces) sourdough starter
1 1/2 cups (12 ounces) lukewarm water
5 to 6 cups All-Purpose Flour
1 tablespoon salt
1 tablespoon sugar (optional)
cornmeal to sprinkle on pans
This is the starter:
See those bubbles?! It’s working!
This is the starter that I started in a jar and had to soon transfer to a bowl, it really grows. You will see lots of bubbles and swelling. This means that the starter is growing. It will double and triple in size, use a large bowl. Let it stand for 48 hours. I had to move mine to a larger bowl, it really grows, NOT JOKING.
When you need the starter, take it out of the refrigerator, let the starter come to room temperature before you use it. Stir the starter well before using it so that ingredients are blended together.
Every time you use some of the starter, you must replenish it. WHAT THIS MEANS: If you use 2 cups starter, you must mix in 1 cup flour and 1 cup warm water. Then let it stand at room temperature for a few hours until it bubbles. It then can be stored in the refrigerator until it is needed again.
I transferred the starter to a very large plastic container, it was a gallon container. When I was ready to make the sourdough, I used this large ceramic bowl.
Pour one cup of the starter into a large mixing bowl. Add the warm water and about 3 cups of flour. Beat vigorously.
Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour flavor. Hense the word Sourdough!
After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, an electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. Add only enough extra flour to keep the dough from sticking. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled, 1 to 2 hours.
Divide the dough in half. Shape each half into an oval loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet.
Cover, and let rise until doubled (this can take up to 2 hours).
Place a pan full of hot water on the bottom rack of your oven and preheat to 450°F. Remove the cover, slash the tops, and bake for approximately 20 minutes, until golden brown. Remove from the oven, and cool on a baking rack.
Yummy Sourdough bread!
I baked another loaf and brought a loaf to my kids.
Share with your neighbors!
Serve this bread with your favorite soup!
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Recipe adapted from Cooking with Mary and Friends
Best Sourdough Bread
This recipe makes the best sourdough bread. Crunchy on the outside, chewy on the inside. The recipe also includes making your own sourdough starter at home.
Ingredients
- Sourdough Starter
- 1 package dry yeast
- 2 cups warm water
- 2 cups flour
- **Follow Directions Carefully Below**
- Classic Sourdough Bread
- Ingredients
- 1 cup ( 8 ounces) sourdough starter
- 1 1/2 cups (12 ounces) lukewarm water
- 5 to 6 cups All-Purpose Flour
- 1 tablespoon salt
- 1 tablespoon sugar (optional)
- cornmeal to sprinkle on pans
Instructions
HOW TO MAKE THE SOURDOUGH STARTER:
Mix all three ingredients in a large non-metal bowl. I used a large ceramic bowl.
Pour the blended ingredients into a LARGE jar or bowl with a loose-fitting lid and let stand at room temperature for 36 to 48 hours.
You will see lots of bubbles and swelling. This means that the starter is growing. It will double and triple in size, use a large bowl. Let it stand for 48 hours. I had to move mine to a larger bowl, it really grows, NOT JOKING.
Then, move the starter to the refrigerator until you are ready to use the starter.
When you need the starter, take it out of the refrigerator, let the starter come to room temperature before you use it. Stir the starter well before using it so that ingredients are blended together.
Every time you use some of the starter, you must replenish it. WHAT THIS MEANS: If you use 2 cups starter, you must mix in 1 cup flour and 1 cup warm water. Then let it stand at room temperature for a few hours until it bubbles. It then can be stored in the refrigerator until it is needed again.
HOW TO MAKE SOURDOUGH BREAD:
Pour one cup of the starter into a large mixing bowl. Add the warm water and about 3 cups of flour. Beat vigorously.
Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour flavor. Hense the word Sourdough!
After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, an electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. Add only enough extra flour to keep the dough from sticking. Place the dough in a lightly oiled bowl, cover, and let it rise until doubled, 1 to 2 hours.
Divide the dough in half. Shape each half into an oval loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet.
Cover, and let rise until doubled (this can take up to 2 hours).
Place a pan full of hot water on the bottom rack of your oven and preheat to 450°F. Remove the cover, slash the tops, and bake for approximately 20 minutes, until golden brown. Remove from the oven, and cool on a baking rack.
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DeDe Rongey
Thursday 23rd of April 2020
I am going to try and make the sour dough bread