How to Make Sourdough Bread 

When learning how to make sourdough bread you will find it begins with a starter. This starter can be made in a couple of ways. If properly cared for this starter can last for years. Each time bread is being made a portion of this starter is used along with fresh ingredients.

The sourdough starter is usually about 25% of the final dough. The starter is the leavening power of the bread. Each time the starter is used it must be replaced by more ingredients to keep it going. This method was used years ago with the absence of yeast. Today the starter can even begin by adding some yeast. The sourdough bread recipe is a heavier bread and is very delicious. Some recipes call for adding more yeast and some do not.

The biggest complaint when learning how to make sourdough bread is the weight gain. Because of the need to replenish the starter on a regular basis, people bake a lot of this bread. It is so delicious that most of the time baking it becomes like an addition. Eating much of this bread can pack on the pounds!


Learn how to make sourdough bread using yeast. Place in glass bowl or crock 2 cups warm water, 2 cups flour and 1 package yeast; let stand 3 to 4 days. When mixture begins to ferment, skim off the top. Add enough flour and water to make a paste consistency.

Each time the sour dough starter is used replenish with equal parts of milk and flour allowing it to stand several hours to become bubbly. It is best to make a sourdough bread recipe using the starter at least once a week. If the starter is not used for 2 weeks, remove half of the starter and replenish.

Store the sour dough starter in the refrigerator but let stand at room temperature before using. It can also be frozen but must stand at room temperature 24 hours before using.

How To Make Sourdough Bread

  • 1 ½ Cups warm water
  • 1 Package yeast
  • 1 Cup sourdough starter
  • 4 Cups flour, not sifted
  • 2 Teaspoons sugar
  • 2 Teaspoons salt
  • ½ Teaspoon baking soda
  • 2 Cups flour, not sifted

Pour warm water into a bowl and dissolve the yeast.

Add starter, 4 cups of flour, salt and sugar; stir vigorously for a few minutes.

Turn dough into a large greased bowl, cover with a clean towel and let rise until double in bulk.

Mix soda with 1 cup of the remaining flour and stir into the dough.

Use remaining flour on board and turn dough onto flour and knead until satiny and smooth.

Shape into 2 loaves and place on a greased baking sheet.

Cover and let rise in a warm place until double in bulk.

Brush tops of loaves with water and make diagonal cuts across loaves with a sharp knife.

Place a pan of hot water in the bottom of oven while baking bread.

Bake at 400F degrees for 45 to 50 minutes


This is the recipe I use for a starter. They are all about the same but this seems a little easier and it works well.

  • 1 Package active dry yeast
  • 2 ½ Cups warm water (110 to 115F degrees)
  • 2 Cups flour
  • 2 Teaspoons salt
  • 1 Tablespoon sugar

Sprinkle yeast in ½ cup warm water; let stand 5 minutes.
Stir in 2 cups warm water, flour, salt and sugar; put in large bowl; it will bubble 4 times its volume.
Cover loosely with a clean towel; let stand in warm place 80 to 90 degrees for 3 to 4 days.
Stir mixture down daily.
When starter is taken from bowl replace it with equal amounts of water and flour.
Take some out each week and replace it. EVEN IF YOU DO NOT MAKE ANY BREAD.
After replacing flour and water, refrigerate after 4 to 5 hours.


  • 1 Tablespoon melted butter
  • 2 Cups starter
  • ½ Teaspoon baking soda
  • 1 Teaspoon sugar
  • 2 Cups flour
  • 1 Teaspoon salt

Add the butter to the starter; add all other ingredients and stir into starter.
Add enough flour to make thick dough.
Turn dough out onto floured surface and knead until smooth.
Add more flour if needed to prevent being sticky.
Put dough into well greased bowl; let rise in warm place until double in bulk.
Punch down and shape into loaf; place in greased loaf pans.
Cover and let rise until double in bulk; bake at 375F degrees for 30 minutes or until browned.


  • 1 Cup sourdough starter
  • 1 Egg separated
  • 1 Tablespoon oil
  • Flour
  • 1 Tablespoon sugar
  • ½ Teaspoon baking soda
  • ½ Teaspoon salt

Combine sourdough starter, egg yolk and oil; beat in enough flour to make a thin batter.

Beat the egg WHITE until stiff; fold in the batter.

Cook on a hot griddle. Serves 4


  • 4 cups water
  • 1 ½ Cups whole wheat flour
  • ½ cup honey
  • ½ Cup buttermilk
  • 1 Tablespoon yeast
  • 1 Teaspoon salt

Blend all ingredients together in a glass bowl; stir down a few times as it bubbles up.

Cover with a clean towel and allow to stand at (warm) room temperature for at least 24 hours.

Use immediately or refrigerate until ready to use.


  • Half of the above sourdough wheat starter
  • 2 Cups warm water (112F degrees)
  • ¾ cup honey
  • ½ Cup oil
  • ¼ Cup dough enhancer
  • ¼ Cup wheat gluten OPTIONAL
  • 1 Tablespoon salt
  • About 3 pounds flour

Combine the water, oil and honey; stir in dough enhancer, gluten, salt and enough flour to form a dough ball.

Cover with a clean towel and let stand 20 minute; adding flour knead until stiff dough and is smooth and elastic.

Divide dough into 3 to 4 loaves; shape and place in 3 to 4 large greased pans.

Let loaves stand in warm place until they rise until doubled in bulk to tops of pans.

PREHEAT OVEN TO 350F degrees; bake about 30 minutes until sounds hollow when tapped.


If you are learning how to make sourdough bread or the starter, you can use the starter with any recipe which includes yeast; 1 cup of starter equals 1 tablespoon of yeast.

  • 1 Cup potato water
  • 1 ½ Cups flour
  • 1 Tablespoon sugar

Stir together and let stand uncovered for 4 or 5 days. It will get bubbly when it begins to work.

Store it in a jar in the refrigerator until you want to use it.

NOTE: Always replenish what you use keeping 1 ½ cups in the jar.


  • 1 Cup starter
  • 1 ½ Cups canned evaporated milk
  • 1 ½ Cups yellow cornmeal
  • 2 Tablespoons sugar
  • 2 Beaten eggs
  • ¼ Cup melted butter
  • ½ Teaspoon salt
  • ½ Teaspoon baking soda

Preheat oven to 450F degrees.

Combine starter, milk, cornmeal, sugar and eggs; mix well.

Sprinkle on top the slat and soda; add melted butter and stir to blend.

Pour into a greased 10 inch iron skillet; bake until golden brown and center is set about 20 minutes.


Learn how to make sourdough bread that is wholewheat. 

  • 1 Cup nonfat milk 
  • 1 Teaspoon dry yeast
  • 3 Tablespoons plain unflavored yogurt with live cultures
  • 1 Cup all purpose whole wheat flour

IT IS IMPORTANT to place milk in a glass or stainless steel bowl.

Place bowl in a pan of hot water until temperature of milk is 95F degrees.

Add yeast to milk and dissolve; stir in yogurt and flour to smooth batter.

Cover with plastic wrap; punch a small hole in plastic.

NOTE: Batter becomes active and should not be “tightly” covered.

Place in a warm place to become active and bubbly for 3 to 4 days.

NOTE: If you do not have a warm place, use a box or thermal cooler. Wrap bowl and place hot jars of water (95F) in the box.

NOTE: The starter SHOULD NOT form any black, blue green or pink spots. If so it needs to be thrown away and started over.

NOTE: Liquid may form on top; simply stir it back together.

Once the starter has settled down, it is ready to be worked.

Work in equal amounts of flour (All purpose or blend) and warm (95F) milk or water.

NOTE: 1 Cup of each make about 1 ½ cups of starter.

Store in refrigerator; warm to room temperature overnight before you want to use.

Add liquid and flour; let stand 8 hours or overnight in warm place to sour and bubble.

Remove amount you need for the recipe; store remainder in refrigerator 

NOTE: Use some starter every 2 weeks or discard some and feed it again; let it bubbly before returning to refrigerator.

› Sourdough

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