Recipes and Cooking Sourdough Bread Be the first to rate & review! This hearty textured bread looks and tastes delightful when cut into thick slices and served with soft butter. The starter gives it a nice tangy flavor. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 16, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hrs Rise Time: 1 hrs 15 mins Bake Time: 30 mins Total Time: 1 hrs Servings: 24 Yield: 2 loaves Jump to Nutrition Facts Ingredients 1 cup Sourdough Starter (see below) 5 ½ cup all-purpose flour 1 package active dry yeast 1 ½ cup water 3 tablespoon sugar 3 tablespoon butter 1 teaspoon salt ½ teaspoon baking soda Sourdough Starter 1 package active dry yeast 2 ½ cup warm water 2 cup all-purpose flour 1 tablespoon sugar or honey 100% cotton cheesecloth Directions Measure Sourdough Starter; let stand at room temperature for 30 minutes. Combine 2-1/2 cups of the flour and the yeast; set aside. Heat and stir water, sugar, butter, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. Add water mixture to dry mixture. Add Sourdough Starter. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Combine 2-1/2 cups of the remaining flour and the baking soda. Add to yeast mixture. Stir until combined. Stir in as much remaining flour as you can. Turn dough onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough (6 to 8 minutes total). Shape dough into a ball. Place dough in a greased bowl; turn once. Cover and let rise in warm place until double in size (for 45 to 60 minutes). Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease baking sheet. Shape by gently pulling each portion into a ball, tucking edges beneath. Place on prepared baking sheet. Flatten each ball slightly to 6 inches in diameter. Using a sharp knife, make crisscross slashes across tops of loaves. Cover and let rise in a warm place until nearly double in size (about 30 minutes). Bake in a 375 degree F oven for 30 to 35 minutes or until bread sounds hollow when you tap the top. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove bread from baking sheet. Cool on wire racks. Makes 2 loaves (24 to 36 servings). Sourdough Starter In mixing bowl dissolve 1 package active dry yeast in 1/2 cup warm water (105 degree F to 115 degree F). Stir in 2 cups warm water (105 degree F to 115 degree F), 2 cups all-purpose flour, and 1 tablespoon sugar or honey. Beat until smooth. Cover with 100 percent cotton cheesecloth. Let stand in at room temperature (75 degree F to 85 degree F) for 5 to 10 days or until mixture has a fermented aroma and vigorous bubbling stops, stirring 2 or 3 times a day. (Fermentation time depends on room temperature; a warmer room will hasten the fermentation process.) To store, transfer Sourdough Starter to a 1-quart covered plastic container and refrigerate. To use, stir starter. Measure desired amount of cold starter. Bring to room temperature. Replenish starter after each use by stirring 3/4 cup all-purpose flour, 3/4 cup water, and 1 teaspoon sugar or honey into remaining starter. Cover with cheesecloth; let stand at room temperature 1 day or until bubbly. Cover with lid; chill in the refrigerator for later use. If starter isn't used within 10 days, stir in 1 teaspoon sugar or honey. Continue to add an additional 1 teaspoon sugar or honey every 10 days unless the starter is replenished. Rate it Print Nutrition Facts (per serving) 131 Calories 2g Fat 25g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 131 % Daily Value * Total Fat 2g 3% Saturated Fat 1g 5% Cholesterol 4mg 1% Sodium 133mg 6% Total Carbohydrate 25g 9% Protein 3g Iron 1.6mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.