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Tangy Sourdough Bread


Here's a sourdough recipe we adore and make quite often. If you don't have a sourdough starter, you may make your own HERE. This makes wonderful grilled cheese sandwiches, or use for Sourdough Croutons.

1 cup "fed" sourdough starter
1 1/2 cups lukewarm water
5 cups flour, divided
1 tablespoon sugar
2 teaspoons salt
2 teaspoons instant yeast

In medium bowl, combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute. Cover and let rest at room temperature for 3-4 hours. Refrigerate overnight. The next day, remove the dough from the refrigerator and allow to come to room temperature. In large bowl, combine the starter with the remaining 2 cups flour, sugar, salt, and yeast. Knead to form a smooth dough 5-7 minutes. Allow the dough to rise in a covered bowl until it has doubled. (This may take 1-3 hours). Gently divide the dough in half. Shape each into an oval ball and place on a sheet of parchment paper. Cover and allow to rise for 1-2 hours until puffy. Toward the end of the rising time, preheat oven to 425 degrees.

Spray the rolls with lukewarm water. Slice two fairly deep horizontal slashes in each. Bake on a hot baking stone for 20 minutes until they are a deep golden brown. Cool on wire rack. Makes 2 loaves.
Click here for a printable version of this recipe.