Basic but Beautiful Sourdough Bread

Recipe by Sackville
READY IN: 3hrs 5mins
YIELD: 2 loaves




  • Pour the sponge in a bowl and add the sugar, salt and oil or margarine.
  • Mix well and then knead in the flour a half-cup at a time.
  • Knead in enough flour to make a good, flexible bread dough- you may use slightly more or less than the three cups indicated, depending on how runny your starter is.
  • Just keep adding until it looks like any other bread dough.
  • You can add the flour by hand, with an electric mixer, a bread machine on dough cycle or a food processor.
  • Find a warm place and let the dough rise, covered loosely by a towel (I use my airing cupboard but a slightly warm oven works well too-- don't keep it on, just turn it on for a moment to warm it up before turning it off and putting the dough in).
  • If you're using a bread machine's dough cycle, let it rise in the machine.
  • Note that sourdough rises more slowly than yeast bread.
  • Just let it keep going until it's doubled in bulk.
  • Punch the dough down and knead it a little more.
  • Make a loaf and place it on a lightly greased baking sheet.
  • Slit the top if you like, and cover the loaf with a paper towel and place it in a warm place to rise again, until doubled in bulk.
  • Place the pan with the loaf in your oven, and then turn your oven to 350 F or 190 C and bake the bread for 30-45 minutes.
  • Do not preheat the oven.
  • The loaf is done when the crust is brown and the bottom sounds hollow when thumped with a wooden spoon.
  • Turn the loaf out onto a cooling rack or a towel and let it cool for an hour before slicing.