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Sour Dough Bread

September 3, 2010

I got this recipe from my good friend Sharon who once gave me some of the starter to make the bread. It was a wonderful gift because this bread is fabulous! My families most favorite way to eat this bread is in cinnamon rolls, but French toast is right up there too or with butter and honey, let’s face it we just love it. By the way the photo above is the second photo shoot since I wasn’t satisfied with the first (good reason for a second piece).  The dough is surprising mild and sweet and makes a very moist bread.  This bread is not the type you decide to make garlic bread with, it’s a bit too sweet for that.  First the starter has to be made and fed at least once before making the bread, so  get started.

Making the starter:
1 cup warm water
1/2 cup sugar
3 T. potato flakes

  1. Mix ingredients together and add to a quart size jar with a lid that you can poke holes into so the starter can breath.
  2. Let sit out all day then refrigerate for two to five days.
  3. Feed again with the above ingredients and let sit out all day, refrigerate for another five to seven days.  I wish you could see how the starter bubbles up or is fermenting when it sits out on the counter.
  4. Make bread using the starter and don’t forget to feed the starter again.  If you DON’T want to make bread every week you might want to share some starter with your friends.

Bread Recipe:
1 cup starter
1 1/2 cup warm water
1/2 cup oil
1 tsp. salt
1/2 cup sugar
6 to 8 cups flour

  1. Measure out all ingredients mix together with wooden spoon (I use my Kitchen Aid). Dough will be sticky and dense looking, put the dough into a large non-metal greased bowl and cover with greased plastic wrap (sprayed with cooking spray).
  2. Let the dough sit out all day or make at night and let sit out all night to rise. Because there is no yeast in this bread it takes all day to rise or up to 24 hours, you can’t rush it.
  3. After the dough has risen make loaves or rolls by dumping onto floured surface and kneading in flour as need or if it’s too sticky to handle.
  4. When loaves or rolls are made put into greased pan and cover with plastic wrap and let rise all day or all night.  The rising dough can be put in the refrigerator overnight if you think it will rise to much over night.
  5. Bake for 18-25 min. on lowest rack at 350 degrees.



From → Breads

  1. Tami permalink

    Is Sharon my mom?

  2. Suzanne, Sour dough bread is one of my favorites!!! What great directions and pictures for this yummy bread. I’m making this for sure!!!
    Wonderful post. Thanks for the great recipe!

  3. Excellent tutorial – great photos. I’m so impatient when it comes to making bread (hate watching the clock), but I like the fact that I can walk away from this for days at a time.

    Happy FF.


    • Thanks! I’m like you I get impatient too so this is perfect for me to leave it and come back the next day. I’m most impatient when it’s cooking though, can’t wait to bite into some hot bread =)

  4. I have tried to make starter a few times and have had no luck at all. Potato flakes eh? Maybe time to try again.

    • Yep potato flakes is key even though there isn’t much in it. I’ve had a few failed attempts too but that’s how we get better at anything. I just started the sour dough starter almost 2 weeks ago I was worried it wouldn’t rise up because it did it really slow at first. I could have waited even a few more days to make it but knowing me it would have been gone from my memory forever. 🙂

  5. This is so simple and clear. I’m going to give this a whirl and my neighbors would just love a start too. Thanks so much for a great post and I can just taste your beautiful bread!!!

    • Thanks Gnee, I’m blushing with all the nice compliments, hope you love it when you make it!

  6. I was just thinking yesterday that I need to make a sourdough starter and get going on making my own sourdough bread! Good timing! I invite you to join me over at Vegetarian Foodie Fridays too if you like. 🙂

    • Thanks Melodie, glad my timing was on schedule, I really get into the baking mode in the Fall.

  7. My favorite bread…I cannot wait to try this recipe! Thanks for sharing!!!!!!!

  8. I hardly make bread…..just freaks out at the amount of work…haha. Love your loaf…looks so fresh. Bet it’s superb to eat fresh.

  9. That bread looks AMAZING!!!!!! Low-carb people don’t know what they’re missing!

  10. Traci permalink

    Looks great. I remember getting a starter when I was young and we called it Herman and had to make sure we fed Herman. A lot of fun memories and one I would love to share with my kids now. I think I will give this one a try.

    Can you share your recipe for cinnamon rolls using this dough? Sounds delightful!

    I’m with you in that I love to cook and bake in the Fall. I live in Texas now and Fall tends to come late, but I’m already in the mood.

    • That’s too funny, isn’t true though how food brings back such wonderful memories from our childhood.

  11. I love sourdough bread! Thank you so much for the recipe! I really can’t wait to try it out! I found you via Bakerella. I subsribed to your emails through e-mail! 🙂

  12. If my starter isn’t bubbling, is it still ready to use?

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