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    You are in: Home / Recipes / Sourdough bread and starter Recipe
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    Sourdough bread and starter

    Sourdough bread and starter. Photo by diner524

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Janice Boice's Note:

    This came from my Mom and it is a very good tasting bread. The waiting time is much longer than the preparation time, but it is worth waiting for.

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    Units: US | Metric

    Sourdough Starter

    Sourdough Bread


    1. 1
      Mixing directions To make starter, follow these steps;*Mix yeast and warm water and check to see if it is working.
    2. 2
      (Fizzing, bubbling), add remaining ingredients.
    3. 3
      Let set out all day.
    4. 4
      Then feed and set in refrigerator for 3 to 5 days.
    5. 5
      To feed the starter, add sugar, instant potatoes and warm water in the same amount you used to make the starter.
    6. 6
      To make the bread follow these steps; Mix with 1 cup of the starter, knead about twenty strokes, place in bowl, lightly coat top with oil, let set overnight till doubled in size.
    7. 7
      Knead and divide in two pieces, knead again, put in greased pans, coat top with butter or oil.
    8. 8
      Let rise till doubled in size.
    9. 9
      Bake 350 for 40 minutes or until done.
    10. 10
      To make more, feed the remaining starter like you did the first time.
    11. 11
      Repeat the feeding every time you make the bread.

    Ratings & Reviews:

    • on May 16, 2008


      I have never liked sour sourdough bread, but I am diabetic and just cannot give up my bread. So I decided to try a sourdough recipe because it has a lower GI index than even whole grain bread. Well I have hit the jackpot. This is THE best tasting bread I have ever eaten bar none. It has a sweeter taste than I expected and it is perfect for my tastes. I have made the starter and about 6 different loaves now and am still loving every bite of it. It is time consuming for the long rising time but I have to say it is more than worth it. I wake up in the morning after having it raise all night and can have fresh homemade bread by lunchtime. Even if you are a novice at bread making, you gotta try this recipe. You will never go back to anything else. Thanks so much for posting!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 16, 2007


      This is great! I killed my other starter and was very happy to find this one. It makes the best bread when you feed it a few times before you make bread with it. Very good!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2004


      When I first reviewed this bread recipe, I neglected to say that I did not follow the instructions as written. I put 1/2 of the ingredients into my bread machine on the dough cycle, removed the dough from the machine when ready, prepared the loaf for raising, and left it for about 3-4 hours until doubled in size. I did not wait overnight. This review is for the bread recipe ONLY. I used Yukon Sourdough Starter #10834. It makes a beautiful loaf that is very good. (I shape mine in a round loaf and bake it on a stone cover lightly with cornmeal.) Excellent recipe. Here's a helpful hint...if you half the recipe like I did, put the list of halfed ingredients in the new 'save a private note' feature. Then when you print it up to take to the kitchen you have everything right in front of you with the correct changes.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)


    Nutritional Facts for Sourdough bread and starter

    Serving Size: 1 (1781 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2217.4
    Calories from Fat 526
    Total Fat 58.4 g
    Saturated Fat 7.6 g
    Cholesterol 0.0 mg
    Sodium 3514.9 mg
    Total Carbohydrate 379.8 g
    Dietary Fiber 11.4 g
    Sugars 88.6 g
    Protein 40.6 g

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