Sourdough Bread Recipe
A rustic sourdough bread with a tangy flavor and chewy crust, perfect for baking enthusiasts and bread lovers seeking homemade, artisanal-style loaves.
Ingredients
Instructions
- In a large bowl, make a stiff batter of sugar, oil, salt, starter, warm water, and bread flour.
- Use plastic instead of metal bowls.
- Grease another large bowl.
- Put the dough into the greased bowl and turn it over to coat the surface with oil.
- Cover lightly with plastic wrap to set overnight (do not refrigerate).
- This dough will rise significantly, so use a very large bowl.
- The next morning, punch down the dough and knead it lightly.
- Divide the dough into 2 parts.
- Knead each part on a floured board a few times, about 8 to 10 kneads.
Tips & Substitutions
For best results, use a kitchen scale to measure your ingredients accurately. If you don't have bread flour, all-purpose flour can be substituted, but the texture may be slightly less chewy. Make sure your starter is active and bubbly for a good rise. If the dough feels too sticky, sprinkle a little more flour as you knead.
Serving Suggestions
Sourdough bread is delicious served warm with butter or olive oil for dipping. It pairs beautifully with soups or stews like Perdenales River Chili or can be used for sandwiches. For a delightful breakfast, try it toasted with avocado or topped with Easy 'Surprise' Pickles for a tangy twist.
Storage & Reheating
Store any leftover sourdough bread wrapped in plastic wrap or in a bread box at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in an airtight bag. To reheat, simply toast slices directly from the freezer or warm the whole loaf in a 350°F oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sourdough Bread Recipe contains roughly 375 calories, with 4g protein, 22g carbohydrates, and 31g fat. Note that it is relatively high in sodium, at 1747mg per serving (76% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I do if my dough doesn't rise?
If your dough doesn't rise, ensure your starter is active and bubbly before using. Check that your warm water isn't too hot, as it can kill the yeast. Additionally, try placing the dough in a warmer environment or extending the rising time.
Can I add flavors or mix-ins to the dough?
Absolutely! You can add herbs, garlic, or cheese to the dough before the first rise. For a sweeter variation, consider adding dried fruits or nuts. Just be sure to adjust the flour slightly if you're adding a lot of mix-ins.
How can I tell when my bread is done baking?
A good test for doneness is to tap the bottom of the loaf; it should sound hollow. You can also use a thermometer to check the internal temperature, which should be around 190°F. For a crustier loaf, you can bake it a few minutes longer.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).