Recipe by ONIONTWO
"Takes 3 to 5 days to make this wonderful tasting bread. It rivals San Francisco's Sourdough!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/4 teaspoons
active dry yeast
warm water (110 degrees F/45 degrees C)
1 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
5 1/2 cups
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.
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.
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!
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.
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.
My 6 year old son loves to help me make this tasty bread. Everybody loves it.
I didn't think it rivaled the SF bread but I made this one before I go my starter right
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sourdough Bread II
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
** Calories: 149
** Calories from Fat: 10
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to bake San Francisco-style sourdough bread.
Turn your sponge into bread dough and give it a good kneading.
Your sourdough starter is ready. Now it’s time to make the sponge.