Sourdough Bread from scratch starter Recipe

Name: Sourdough Bread from scratch starter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (950 ml) water in which potatoes have been boiled; 4 cups (950 ml) unbleached flour; 2 tsp (10 ml) salt; 2 tsp (10 ml) sugar; 1 cup (225 ml) starter; 1-1/2 cups (350 ml) warm (105 degree) water; 2 cups (475 ml) flour; sponge; 2 tbs (30 ml) sugar; 2 tbs (30 ml) oil; 1 tsp (5 ml) salt; 1/2 tsp (2 ml) baking soda; 3 cups (700 ml) flour, more as needed

Servings: persons

4 cups (950 ml) water in which potatoes have been boiled
4 cups (950 ml) unbleached flour
2 tsp (10 ml) salt
2 tsp (10 ml) sugar
1 cup (225 ml) starter
1-1/2 cups (350 ml) warm (105 degree) water
2 cups (475 ml) flour
sponge
2 tbs (30 ml) sugar
2 tbs (30 ml) oil
1 tsp (5 ml) salt
1/2 tsp (2 ml) baking soda
3 cups (700 ml) flour, more as needed

1
Add flour, salt, and sugar to the water.
2
Mix.
3
Put in a covered crock.
4
Let stand several days in a warm place until fermantation begins.
5
Mix ingredients and let stand, covered, overnight.
6
To the sponge, stir in sugar, oil and salt.
7
Sift together the baking soda and 1 cup (225 ml) flour before stirring into the sponge.
8
Gradually add 2 cups (475 ml) of flour to make a workable dough.
9
Knead 10 to 15 minutes.
10
(Has a tendency to inhale flour)
11
Place in a greased bowl, turn to coat , then cover and let rise until doubled, about 2 hours.
12
Punch down the dough, divide into 2 parts and shape each into a loaf.
13
Cover and let rise until doubled in size, about 1 hour.
14
With a sharp knife or razor blade, slit the top, once or twice.
15
Bake at 375 degrees (200 C.) for about 30-45 minutes.
16
When done the bread will sound hollow when tapped on the bottom.
17
Cool on a wire rack.

1813

kcal

Calories

Fat

299

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 13 ingredients. The key ingredients include: 4 cups (950 ml) water in which potatoes have been boiled, 4 cups (950 ml) unbleached flour, 2 tsp (10 ml) salt, 2 tsp (10 ml) sugar, and more.

Yes, Sourdough Bread from scratch starter falls under the Baking & Desserts 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 from scratch starter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions