Sourdough Bread Recipe

Name: Sourdough Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Basic Starter; 3/4 cup sugar; 3 tablespoons instant mashed potatoes (dry); 1 cup warm water; Bread; 1/3 cup sugar; 1/2 cup corn oil; 1 cup sourdough starter; 1 tablespoon salt; 1 1/2 cups water; 6 cups bread flour (approximately)

Servings: persons

1
Put initial starter in refrigerator 3-5 days (can store up to two weeks). Take out and feed another mixture of the starter recipe.
2
Leave starter out of refrigerator all day (8-12 hours) until bubbly at room temperature. Take out 1 cup and return rest to refrigerator where you leave it for 3-5 days and then feed again. If not making bread after feeding, throw away one cup or give away to a friend. Also, after 3 or 4 feedings, your starter accumulates so you can give some or throw away some. Try to keep basic starter down to less than 2 cups. Leave lid on jar of starter quite loose, especially when out of refrigerator being fed, (Put in clean container at each feeding.).
3
In large bowl, make a stiff batter of:
4
1/3 cup sugar.
5
1/2 cup corn oil.
6
1 cup starter.
7
1 Tbs. salt.
8
1 1/2 cups water.
9
About 6 cups plain bread flour.
10
Grease large bowl with corn oil. Put dough in and turn over. Cover with foil and let stand overnight at room temperature (about 70 degrees).
11
Next morning, punch down and knead dough a little (8-10 times). Divide into 3 parts and knead each part on a floured board a few times (8-10 times). Put into 3 greased loaf pans and brush with oil. If dough is rising slowly it may take most of the day. Dough should double in bulk. Cover with waxed paper while rising (glass bread pans work best).
12
Bake at 350 degrees for about 45 minutes. Remove and brush with butter. Cool on rack. Wrap in foil. May be frozen.

894

kcal

Calories

Fat

191

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Basic Starter, 3/4 cup sugar, 3 tablespoons instant mashed potatoes (dry), 1 cup warm water, and more.

Yes, Sourdough Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sourdough Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions