Slow-Cooked Sourdough Bread

Slow-Cooked Sourdough Bread


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Now you can bake a soft, moist loaf of this divine sour bread right in the liner of your crockpot. Enjoy a slice with a dab of butter or cream cheese for breakfast, or two slices as the bread for a ham and cheese sandwich.

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Time needed

2 hour preparation + 5-7 hour cooking

Serving Size / Yield

1 loaf


  • 1 C. Sourdough Starter
  • 1 Tbs. Granulated Sugar
  • 2 tsp. Active Dry Yeast
  • 3-4 C. All-Purpose Flour, plus additional for surface
  • 1 1/2 tsp. Sea Salt

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Place the starter in a large mixing bowl along with 1 1/2 cups of lukewarm water. Use your hands to break the starter up until it has dissolved into the water. Stir in the sugar and yeast. Add 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Let dough rest for 30 minutes. Knead the salt into the dough. Lightly coat a large mixing bowl with olive oil. Place the dough in the mixing bowl, turning once to coat. Place a damp cloth over the mixing bowl and let the dough sit in a warm spot for 1 hour until doubled. Turn the dough out onto a floured surface. Roll the dough into a round loaf. Place the loaf on a large sheet of parchment paper, and lower the parchment paper into a large slow cooker. Cook on low for 5-7 hours or overnight.

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