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Sourdough Bread

Sourdough Bread

"This no-knead bread is no fuss to make and delicious, too, which I first learned when I was the cook at a remote fishing camp. It has a crisp crust and distinctive sourdough flavor from the 'starter' yeast mixture you stir up in advance. I was surprised at how easy it is! -Evelyn Gebhardt, Kasilof, Alaska"
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Ingredients

3 h 5 m servings
Serving size has been adjusted!
Original recipe yields 32 servings

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Directions

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  1. In a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water; let stand for 5 minutes. Stir in 2 cups of flour until smooth. Cover loosely with a clean towel. Let stand in a warm place (80 degrees F-90 degrees F) to ferment for 48 hours; stir several times daily. (The mixture will become bubbly and rise, have a "yeasty" sour aroma and a transparent yellow liquid will form on the top.) Stir in milk powder, butter, sugar, salt, remaining water and enough remaining flour to form a soft dough. (Do not knead.) Cover and let rise in a warm place until doubled, about 1-1/2 hours. Turn onto a floured surface; punch dough down. (Do not knead). Divide in half. Shape each into a round loaf. Heavily grease baking sheets and sprinkle with cornmeal. Place dough on prepared pans. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make three diagonal slashes across tops of loaves. Bake at 350 degrees F for 10 minutes. Brush loaves with cold water; bake 35-40 minutes longer or until golden brown.

Footnotes

  • Editor's Note: Dough may also be shaped into 24 rolls instead of loaves. Bake for 10 minutes, then 20-25 minutes after brushing with water.

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Reviews

Read all reviews 41
  1. 46 Ratings

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Most helpful positive review

The only thing I didn't like about this recipe was that I found it could have used about a cup more flour. The dough was sticky, and made very flat bread because it couldnt hold itself up. Other...

Most helpful critical review

I read that this recipe was very forgiving...not for me! I used a prior starter I had made a few days ago, it called for the same amount of ingredients so I thought I would be ok...was I wrong!...

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The only thing I didn't like about this recipe was that I found it could have used about a cup more flour. The dough was sticky, and made very flat bread because it couldnt hold itself up. Other...

This is a very versatile recipe. I made one half in a loaf pan and the other as a round bread. They both turned out wonderfully with a light, airy texture and a light sourdough flavor. I chan...

I used a sourdough starter I already had and adjusted the liquid and flour accordingly. Great instructions and nice mix of ingredients. The taste is very good & the texture is nicely chewy.

I've been making sourdough bread for years and have my own starter, which I used in this bread. I thought I'd give this recipe a try, it looked simple and indeed it was. However, I don't see how...

This is the first home-made bread recipe I've ever tried, and it turned out fantastic! It was nice and crusty on the outside while soft and chewy inside, and tasted just as good if not better t...

This recipe is great. I have never found one this easy and it tastes great. It is a sure winner in my home. Pat Harrie, Dartmouth, Nova Scotia. Canada

I used have whole wheat flour (as I didn't have enought all purpose and it turned out great. I like the idea of no oil and little sugar. Will make again and again.

Been making bread for ages, just tried this for the first time, family voted best ever

I read that this recipe was very forgiving...not for me! I used a prior starter I had made a few days ago, it called for the same amount of ingredients so I thought I would be ok...was I wrong!...

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