Homemade Sourdough Bread

Today we’re sharing a recipe for Homemade Sourdough Bread.  Everyone needs a good go-to Sourdough Bread recipe and this one takes the cake!

This homemade sourdough recipe is a simple recipe that takes very few ingredients.  You do have to have an active sourdough starter that has been fed fairly recently.  We have used sourdough starter that we fed the previous night about 12 hours prior and it responded well.

How much time do you need to make homemade sourdough bread?

This homemade sourdough bread recipe does require you to plan a little bit in advance.  You do need to start this the day before it’s needed.  We typically start a new batch every couple days and this seems to work well for our family. 

This homemade sourdough bread has an excellent texture and crumb.  It has that amazing sourdough chew that you love and has a good crumb making it quite versatile.  We use this sourdough bread the most for sandwiches, grilled cheese, toast, French toast, sub sandwiches, and pizza bread.  You can also use this bread to make garlic bread or any other savory or sweet bread you desire.

Homemade Sourdough Bread

A simple and easy everyday sourdough bread

Keyword Bread, Sourdough Bread
Author Sunup to Sundown

Ingredients

  • 1 cup "fed" sourdough starter
  • 1 2/3 cups lukewarm water
  • 5 cups all-purpose flour
  • 1 tbsp sugar
  • 2 1/4 tsp salt

Instructions

  1. Combine the starter, water, and 3 cups of flour. Beat vigorously for 1 minute.

  2. Cover and let rest and room temperature for 4 hours.

  3. Refrigerate overnight or for about 12 hours.

  4. Add the remaining ingredients: 2 cups of flour, sugar, and salt. Knead to form a smooth dough.

  5. All the dough to rise in a covered bowl until it is relaxed, smoothed out, and risen. Depending on the vigor of your starter, it may become really puffy or may just rise a bit. This can take anywhere from 2 to 5 hours.

  6. Gently divide the dough in half.

  7. Shape each part into a small loaf. Place them on a lightly greased or parchment lined baking sheet. You can also lightly sprinkle cornmeal on the baking sheet.

  8. Cover and let rise until very puffy, about 2 to 4 hours. Don't worry if the loaves spread more than they rise, they'll pick up once they hit the heat of your oven. Towards the end of your rising time, preheat the oven to 425 degree farenheit.

  9. Spray the loaves with lukewarm water.

  10. Make two fairly deep horizontal slashes in each loaf. A serrated bread knife or sharp knife works well here.

  11. Bake the bread for 25 to 30 minutes, until it's a very deep golden brown.

  12. Remove from the oven and place on cooling rack.

How long does this bread keep?

This homemade sourdough bread keeps quite well.  We typically wrap the loaves up in saran wrap after they have completely cooled.  We leave them on the counter and they keep at room temperature for several days.  If we don’t eat the bread within a couple days, we transfer it to the refrigerator or freezer for longer term storage.  We have found it best to store the loaf whole for longer term storage versus pre-slicing the bread.  However, depending on how you planned to use the bread once thawed, it may be better to pre-slice it.

We’d love to hear what you think about the recipe.  Please give it a try and let us know what you think in the comments below.  Thank you for stopping by and visiting Sunup to Sundown!  We’ll be back soon with another recipe or update regarding our garden or our journey to becoming more self-reliant.  Please subscribe, like or share this post with others who could benefit from it.

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