Sourdough bread


Number of Servings: 1 Loaf
Prep Time:  30 Minutes

Cook Time:  30 Minutes

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1 cup sourdough starter (
3/4 cup lukewarm water (chlorine free (so let it evaporate for several hours on the counter first))
1 teaspoon Salt
1/4 teaspoon baking soda
3 cup unbleached flour
bunch cornmeal (for dusting later)


Add all ingredients, in this order, to your bread machine (I don’t kneed by hand!) & use the dough setting.

If dough is too moist after beginning of mixing, add more flour (I’ve used up to total of 4 and 1/2 cups). If it is too dry, add warm water by the tablespoon.

Once kneed cycle is done in the machine turn out onto a lightly floured surface and kneed by hand for 5 to 10 minutes mixing in the extra flour. This is where I use the cornmeal.

Place in a lightly oiled bowl. Cover & let rise until doubled in bulk. Then place on floured oversized parchment paper, molding into a loaf shape. Roll parchment paper to cover loaf. Place in fridge & let rise until doubled in volume (at least overnight).

Bake at 350F for 30 to 35 minutes.


Most of the time is in the bread machine – a.k.a as “the staff” (2+ hours) or in the rising stage in the fridge, so I don’t count that time.This is good toasted with a nutty cheese and makes an awesome grilled cheese sandwich. Even good with peanut butter according to my husband.

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By |2018-12-02T01:56:32-05:00June 11th, 2011|Recipe|Comments Off on Sourdough bread