Sourdough Bread

This is the sourdough recipe that my family and I LOVE! When I say love I really mean it. I tried so many different sourdough bread recipes until I finally found this one.(scroll down to "My Weekly Bread Routine")


Sourdough bread is healthy and frugal! Which is a great combination. This is the way people made bread way before baker's yeast showed up.

You, of course, will need sourdough starter to make your sourdough bread. You can buy sourdough starter online, receive it from a friend or make it. I made mine using the method in "Nourishing Traditions". Easy to follow instructions can be found here.

Sourdough Bread
makes 2 loaves


8 cups flour (I use spelt any kind of flour will do)
1 cup starter
1 3/4 cup cool water
1/8 teaspoon yeast (optional, to help with rise)
1/4 cup water (for yeast)
1 teaspoon Rapadura, sucanat or honey (for yeast)
2 teaspoons Celtic sea salt

The night before baking. In a large bowl place starter, cool water and 2 cups freshly ground flour. Cover and allow to sit overnight.

 In the morning, soak yeast in 1/4 cup water. Stir in Celtic sea salt and Rapadura or sucanat. Add this mixture to the flour mixture, stir and begin adding the rest of the flour. Once it forms into a ball, place the ball onto the counter, cover with a damp cloth and allow to rest for 10 minutes. Then knead the dough for 10 minutes, adding new flour to keep from sticking. Cover with a damp cloth and allow to sit between 2 and 4 hours, until about double in size. Punch it once, knead again briefly, and recover for another 2-4 hours. Remove from bowl, cut in half, allow to sit for about 10 minutes, then shape into oiled bread pans (I use butter to grease the pans). Allow to sit for about 1 hour, then preheat the oven to 350 degrees, slash the tops of the bread with a knife and bake for 55 minutes. The bread should sound hollow when you tap it. Place on wire rack to cool for about 1-2 hours.


This is so delicious perfectly sliceable sandwich bread. My camera broke so I can't take any pictures right now. Eventually I should be able to post pictures of this awesome bread.