Sourdough Bread

Our sourdough week would not be complete without a recipe for sourdough bread! This is the recipe my aunt gave me after I tried it at her house and enjoyed it, and it’s the only one I’ve even used so far. If it ain’t broke, don’t fix it, right?

Read the previous parts of the sourdough series here, here, and here.

A sourdough bread recipe good for everything from sandwiches to dip

There are simpler sourdough bread recipes out there. Recipes that use only three or five ingredients, and which probably taste good too. This one uses a little more, although a couple are optional.

The way my aunt explained it to me, two ingredients are optional.

One is the wheat gluten. It helps create a good texture without a bunch of air pockets. Gluten is what creates the stickiness or binding agent in dough.

The other optional ingredient is the powdered milk. She said this is mostly a flavor thing. The first time I made the bread I didn’t have this ingredient on hand, and it tasted find. But I definitely love the taste of the bread with it.

You’ll notice quickly that the rising times for this are long, because it uses the sourdough starter rather than dry active yeast. That means you should make the dough in the morning and count on baking in the afternoon or evening.

Now, I wasn’t so sure about having sourdough constantly on hand. If you’d asked me before what I thought of sourdough, I would have been…meh. I knew I liked it fine, but I didn’t think of it as a daily bread.

Then my aunt made some homemade sourdough with her starter. I ate probably three slices slathered in butter as soon as it had cooled off enough to eat out of the oven. My toddler downed his own slice. In our few days there, we had it with sandwiches and as toast. It was excellent.

Yes, this is a bread I can use for every day foods. My hubby will willingly take a sandwich on sourdough to work. It is absolutely heavenly with spinach dip. I want to try different cheeses in it for grilled cheese.

So let’s make some bread, eh?

Print Recipe
Sourdough Bread
A tasty sourdough loaf with just the right about of tang
A sourdough bread recipe good for everything from sandwiches to dip
Course Baked Goods
Servings
loafs
Ingredients
Course Baked Goods
Servings
loafs
Ingredients
A sourdough bread recipe good for everything from sandwiches to dip
Instructions
  1. Mix the wheat, water, and starter together.
  2. Then add in baking soda, gluten, powdered milk, salt, sugar, and oil and mix until smooth.
  3. Add the final amount of wheat flour one cup at a time. The dough should be firm enough to work with lightly floured hands without sticking; I find that's right about three cups, but it may be a little more or less.
  4. Knead well on a lightly floured surface, a silicone mat, or for seven minutes in a stand mixer with a bread dough attachment. It's done kneading when it pulls back into itself when released (when kneading by hand) or when it pulls away from the sides of the bowl (when using a stand mixer).
  5. Place in a bowl (this can be greased to prevent sticking) and cover loosely. Let it rise for six hours.
  6. Punch down, divide in two. Stretch then roll each half and place seam-down in a greased bread pan. Cover and let rise for three more hours.
  7. Bake at 350 for 35 minutes.
  8. Store one in the freezer until the first is finished. Defrost before eating.
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About Lee

Lee is the owner and author of Our Little Urban Homestead. She's a wife, mother, and Christian and enjoys reading, gardening, medieval reenactment, and many other hobbies and interests.

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