Recipe by knowell
"Absolutely the best! Soft crust and well risen."
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1 1/4 cups
bread machine yeast
I have used the recipe 5 fimes, and it has been great each time. I recently obtained a starter from a friend and wanted to give sourdough a try. After making it once "by hand", I tried this machine recipe. This recipe worked better and was obviously much easier! I find bread flour works very nicely.
Every bread machine is different; this recipe works very well for me.
It would have been really good for persons who do not have a bread machine to know the order in which the ingredients are to be infused and the process by which the bread can be made by hand.
I don't have a bread machine so adapted this to the conventional oven. first rise until doubled, second rise for about 45 min. baked in 400degree oven for 20-25 minutes. I've used this recipe twice now and love the flavor and texture of the bread; used a raw potato starter. thanks so much for this recipe
Excellent recipe. I made it manually and since my starter is not very liquid, I had to add water. This was a very nice dough that was easy to work with. I agree with reviewer DSRTBLND43 that the sourness of your starter has a lot to do with the sourness of the bread. My fairly new starter has still not achieved the tang I want, but this recipe is the recipe I will keep using for my sourdough bread. Nice crust, good chewiness, moist inside, and very good flavor. Thank you Kathy!
So I missed the 90s Bread Revolution and just bought my first one. This was my first non-box recipe and I just happen to have a 3 year old sourdough colony in my fridge. The bread was AWESOME!!! The one comment I have is that I needed to add more water, probably closer to 1/2 a cup. You can always check on the dough during the first knead cycle and add more if necessary, which is what I did, to make it look like dough. If it's crumbly it needs water!
it need 2-6more Tablespoons of water &1-2 tsp of oil or melted butter ,the dough got a little to dry ,it was great bread,taste,texture was the best,better then store bought fresh from a bakery
This is the best tasting and stays moist to the end and so very easy to make I really eat more bread then I ever used to. It is really so very good. Thank you for the recipe. Marie20002
I found this recipe a bit too dificult. Perhaps it was just me, but after carefully following the directions, I ended up with a half-cooked extremely strong tasting loaf. I made the bread three different times with the same result.
* Percent Daily Values are based on a 2,000 calorie diet.
Basic Sourdough Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 167
** Calories from Fat: 15
See how to bake San Francisco-style sourdough bread.
Turn your sponge into bread dough and give it a good kneading.
Tastes and looks just like wheat bread!