Sourdough Bread II Recipe - Allrecipes.com
Sourdough Bread II Recipe
  • READY IN 4+ hrs

Sourdough Bread II

Recipe by  

"Takes 3 to 5 days to make this wonderful tasting bread. It rivals San Francisco's Sourdough!"

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Ingredients Edit and Save

Original recipe makes 1 large or 2 medium loaves Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 40 mins
  • READY IN

    4 hrs 40 mins

Directions

  1. In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.
  2. In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.
  3. Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise till double.
  4. Bake at 400 degrees F (205 degrees C). Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. Brush with melted butter and let cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2007

I thought that this recipe was excellent, it tasted great. I did also have a little extra flour left over but the final 2 loaves that I made were very good and rose well. This was my first attempt at making sourdough and I will continue to use this recipe.

 
Most Helpful Critical Review
Jan 25, 2006

It was difficult to mix all the first batch of flour with an electric mixer. You may need to do much of this by hand. I only managed about 2 1/2 cups mixed in with the beater. It also seemed to me that I couldn't add all 3 1/2 cups of flour but this may because my starter was less thick than the recipe. I used much less flour and cut the baking soda out entirely. I just think that sourdough bread will always involve a little guesswork and adjustments.

 

13 Ratings

Oct 28, 2003

this isn't Quick because it is sourdough! But this recipie is WONDERFUL. We made round loaves and cut off the bottoms. We broiled them to a little bit crispy and put tomato paste (italian of course) with a little bit of italian spices on top. Then put mozzerella cheese. Perfect pizza bread!

 
Jun 30, 2004

Although I can imagine that the baking soda may have produced the metallic taste, it is far more likely that a metal utensil was used with the starter at some point. Sourdough starter will always taste odd if it comes in contact with metal...best to use wooden or plastic utensils, and glass or plastic bowls. ( I'm surprised that the recipe didn't advise this.) ok, I made this a few days after giving the advice regarding the metal utensils, and I have to say, this bread was not good at all. It was so heavy, and honestly did have a strange aftertaste. We made french toast with it the next day, and it didn't get any better. We had to throw out the remainder of the bread.

 
Nov 27, 2009

Turned out hard and inedible. wasn't moist enough to carry the yeast followed directions to the T, save that I had to hand mix everything.

 
Jan 19, 2004

I had to add at least 1 more cup of water to accommodate all of the flour. Bread had a metallic aftertaste from the baking soda. Would not make it again.

 
Jan 28, 2003

My 6 year old son loves to help me make this tasty bread. Everybody loves it.

 
Jan 28, 2003

I didn't think it rivaled the SF bread but I made this one before I go my starter right

 

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Nutrition

  • Calories
  • 149 kcal
  • 7%
  • Carbohydrates
  • 29.3 g
  • 9%
  • Cholesterol
  • 1 mg
  • < 1%
  • Fat
  • 1.1 g
  • 2%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 263 mg
  • 11%

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

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