Sourdough Bread I Recipe -
Sourdough Bread I Recipe

Sourdough Bread I

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"Sour dough bread that takes time to prepare, but worth the wait!!"

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Ingredients Edit and Save

Original recipe makes 2 - 4 x 8 inch loaves Change Servings


  1. Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
  2. The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Aug 23, 2006

As with the starter, I was prepared to give my first low star review but it gets 5 stars with an OMG attached to it!!! This bread is amazing. I made just as directed, no changes what so ever. Yeah it takes awhile to make but this is how good bread is made. It is the first time in YEARS I have made bread without the machine and I am so glad I took the plunge!! It's not super sour but I have family members that are really into sour so it is perfect for this household. I have NEVER made bread without yeast, even bread made with a starter and was expecting a flat, dense loaf. What I got was a beautiful, light, fluffy and extremely flavorful bread that the family is already asking me to make more of. Thank goodness this makes 2 loaves cause the first one was demolished 5 minutes after taking it out of the oven. Try it, it is amazing and like I may take awhile to make but all good things are worth waiting for. Use Beckys potato starter with this, you won't be sorry!!!

Most Helpful Critical Review
Aug 19, 2003

I would like to know what I did wrong. After leaving all night I had to add flour to be able to knead. Then the dough never raised again. I had to throw it away. Any suggestions??

Jul 25, 2003

Most people say that this kind of bread takes soooo long to make, but actually it takes no longer than other bread, you just have to spread your activities out over 2 days instead of a solid half an hour. No matter what, it is worth it! I used to make this bread, then I got wimpy and started using the bread machine, but now I'm back, because there is no substitute for this bread! The only suggestions I would make is to let your bread rise both times in a very warm place, and I omit the sifting of the flour (but that's a personal thing I guess). Your bread will get rave reviews, especially if they can smell it when it's baking and taste it hot out of the oven!!!!

Mar 22, 2007

I have made many a loaves of bread, and have tried several from my starter (not from the same person). This recipe worked up fine. It is sweeter than I like, not sour at all and honestly quite bland, but makes a great loaf of white sandwich bread from your starter. I was concerned since it browned awfully fast and tapped hollow at 30 min, so I took it out tested it and and it really needed more time. Reluctantly, I put it back in for the rest of the time and thankfully it gets very brown but not an overly thick crust. I am making this again tonight, but will cut the sugar, even more and substitute 3 cups whole wheat. Tip to those new to bread making, just use a knife to divide into 2 loaves and it is very important to give it a warm place to rise overnight. The yeast needs that. Also I let my starter sit out and get to room temperature all day then make the dough at night. Good Luck!

Aug 12, 2006

If you follow the directions, this bread turns out beautifully. The second time I made it, I reduced the sugar to 1/4 cup, which made it just about perfect. Please ignore the reviews by people who failed to follow the recipe (ie, using Herman starter), or those reviewers who are unhappy with their starter. If you use a good, proven starter, you will love this bread.

Nov 12, 2003

I had the same problem as a previous reviewer: after rising initially, the dough needed lots of flour (was like a batter) and did not rise a second time.

Jul 24, 2006

OH MY GOODNESS!!! This bread turned out WONDERFUL! I admit I was actually a little bit nervous about how it would turn out. I didn't have bread flour, so I simply used allpurpose flour. I also didn't have corn oil, and used vegetable oil instead. It was so light and fluffy and moist. I will say, however, that your bread is only as good as your starter. I used the starter by the same cook, Becky Richardson, that has potato flakes rather than flour. It was WELL worth the wait for this bread! Wonderful for sandwiches as well as toast in the morning. Keep it in the refrigerator wrapped in plastic, or in a plastic zipper bag, and it will keep longer. It doesn't have preservatives, so the shelf life isn't all that long. If I could give more than 5 stars, I would!

Dec 09, 2006

Thanks Becky! Yes it is easy and even the most novice of novice can make a wonderful loaf of bread from it. I used this recipe for years and finally neglected it unto the point of death. I have actually been asked to make rolls from this starter for our Senior Citizens' Banquets. I was given another start of it and will be using it again. I have made cinnamon rolls, whole wheat bread by substituting 1-2 cups of Hodgson's Mill Whole Wheat flour for the bread flour, and calazone loaves using ham, cheese, sweet green peppers and onions. It is so versitile and delicious. Most of all it is easy!


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 6.3 g
  • 10%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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