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Web's Best Recipe Sourdough

From its humble beginnings, recipe sourdough bread has become a delicacy. You'll find this delicious bread in world-class restaurants as well as in the family bread-basket.

Trivia: Alaskan old-timers are called "sourdoughs." Newcomers must live in the state for several years to acquire their sourdough status.

This page contains three sourdough recipes. One is made in the bread maker; one is made manually, and the third is a recipe for old-country sourdough rye.

Tip #1: Sourdough bread usually takes longer to rise than yeast bread.

Tip #2:Sprinkle your loaf pans with cornmeal for variety.

Tip #3: Slash the top of your loaves before baking, if desired.

Tip #4: You can use your sourdough starter to make muffins, pancakes, quick breads and other baked goodies.

And now, three recipes for sourdough bread.

Recipe Sourdough #1 - Bread Maker

1 cup sourdough starter
2/3 cup milk
2 tbsp butter
2 tbsp sugar
1 tbsp salt
3 cups bread flour
1 1/2 tsp yeast

Put ingredients into bread machine. Set machine for White bread, light crust and regular or delayed cycle.

Recipe Sourdough Starter #2 -- Manual

1 cup sourdough starter
2 cups warm water
2 cups warm milk
1 tbsp butter or olive oil
1 pkg active dry yeast
1/4 cup honey
7 cups unbleached flour
1/4 cup wheat germ
2 tbsp sugar
2 tsp salt
2 tsp baking soda

Sponge

Several hours before you are planning to make your recipe sourdough bread (or overnight), you must make a sponge. To make the sponge, mix 2 1/2 cups of flour, 1 cup sourdough starter and the two cups of warm water. Let it stand in a warm place to ferment (or "proof" as it is called).

Making Recipe Sourdough Bread

Add butter, warm milk and yeast to your proofed sponge. Stir until yeast dissolves. Add honey, add 2 additional cups of flour, and add the wheat germ. Stir.

Sprinkle sugar,salt and baking soda over top, and gently press into dough. Mix lightly. Allow your recipe sourdough bread to stand until the mixture is bubbly. This will take half an hour to an hour. Add additional flour until the dough does not stick to the sides of the bowl. Knead dough on floured board until mixture is silky. Form recipe sourdough bread into four loaves. Place in greased loaf pans. Rise until double. This can take up to three hours in a warm room. Bake in preheated 400 F oven for twenty minutes. Reduce temperature to 325 F and bake an additional 20 minutes, or until done. Remove from pans and cool on racks. Paint tops of loaves with butter.

Recipe Sourdough -- Rye

This sourdough rye calls for a special rye starter. You will find a recipe for rye starter elsewhere on this site.

2 tsp dry yeast
1/3 cup lukewarm water
1 tsp honey
1 cup lukewarm water
3 tbsp molasses
1 tbsp oil
1/2 cup mashed potatoes
1 cup rye starter
1 tbsp caraway seed
1 tbsp salt
2 1/2 cup whole-wheat flour
1/2 cup wheat germ
1 1/2 cup rye flour
2 tbsp cornmeal
1 beaten egg
1 tsp caraway seeds

Sprinkle yeast over 1/3 cup lukewarm water. Add honey. Let sit for five minutes.

Combine 1 cup lukewarm water, molasses, oil and potatoes. Mix. Add yeast, rye starter, caraway seeds and salt. Mix well. Add whole-wheat flour (reserve some for kneading) and wheat germ. Mix well. Let dough rest for 10 minutes. Add rye flour. Knead on floured board for about ten minutes (or until elastic), using saved whole-wheat flour.

Place dough in an oiled bowl, turning to coat. cover. Set bowl in hot water and rise in a warm place until doubled. Stir down recipe sourdough rye, divide into two loaves, and shape in rounds. Place rounds on an oiled cookie sheet sprinkled with cornmeal.

Glaze tops with beaten egg and sprinkle with caraway seeds. Set to rise in an unheated oven for approximately one hour. Turn oven to 400 for 20 minutes, then turn it down to 375 and bake for 30 minutes longer or until bread tests done.

Tip #4: If you prefer a crustier loaf, place a pan of water on the oven floor during the first 20 minutes of baking.

Cool recipe sourdough rye on racks before serving.


Black Bread Sourdough Recipe A lovely unkneaded bread made with molasses.

Classic Sourdoughs: A Home Baker's Handbook

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