Homemade Sourdough Bread

Homemade Sourdough Bread


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Making sourdough bread can be a long process, but when you’re biting into a warm, flaky crust with a soft center you’ll see that it was all worth it.

Shared by
Chicago, IL

Time needed

2 days preparation + 30 min cooking

Serving Size / Yield

12 servings


  • 2 cups of all-purpose flour
  • 2 cups of warm water
  • 1 package of instant yeast
  • 5 cups of all-purpose flour
  • 1 cup of sourdough starter
  • 1 cup of warm water
  • 1 package of instant yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar

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For the sourdough starter:
With a wooden spoon in a glass bowl, stir together the flour, water, and yeast. Loosely cover with plastic wrap and set aside in a warm, dark place. Make sure to stir the mixture at least twice a day for 2 days until ready for use.

For the bread:
First, dissolve the yeast in the warm water then add to the flour, sourdough starter, salt, and sugar. Stir until a smooth dough forms then transfer to an oiled bowl and cover. Let the dough rise for 90 minutes, or until the size doubles. Split the dough in half, then shape into two loaves and transfer to a greased baking sheet. Cover and let rise for an additional hour as the oven preheats to 450 degrees. Bake the bread for 30 minutes, or the crust is golden brown.

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