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Sourdough Bread III

"This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone."
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2 h 40 m servings 268 cals
Original recipe yields 12 servings (1 - 2 pound loaf)


  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 47.8g
  • 15%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 630 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
  2. Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.

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Read all reviews 63
  1. 73 Ratings

Most helpful positive review

This was really a good recipe. Probably the best basic sourdough recipe I have tried. And I have tried quite a few. At first I hesitated on the amount of yeast, but I have made this twice now...

Most helpful critical review

I found this to be too unstable, it does not use enough flour. My dough wanted to puff too much while rising & it deflated no matter how careful I was while handling, even though I was careful ...

Most helpful
Most positive
Least positive

This was really a good recipe. Probably the best basic sourdough recipe I have tried. And I have tried quite a few. At first I hesitated on the amount of yeast, but I have made this twice now...

I did not use a bread machine (don't have one) and I only used 1 c. of starter. I thought it might be too sour. But now I wish I would've used the whole amount! I think it depends on how sour...

I've just found my signature sourdough recipe! I can see why it won an award 3 years in a row. The best response came from my husband who said "Now this looks & tastes like professional bread"!

I can't believe *I* made this! This recipe gives you one amazing loaf - w/ a thick, flavorful crust outside and a light, fluffy bread tucked away inside. Although I used a young starter (only 5 ...

Great recipe. We've learned to make the slashes in the top very deep as the crust tends to split.

This produced a fragrant, tangy, loaf of bread that is soft inside with a nice crust. My Mom & I just sampled a piece, and it is wonderful. Very simple recipe; I like the addition of milk, butte...

This recipe is just great. I do use an egg wash for a nice brown crust, and I didn't have wheat germ, so I use 3T of vital wheat gluten instead. I've been baking this bread once a week for over...

This bread is wonderful! Nice texture and good zing from my starter. I made the dough in my bread machine and then divided it into rolls, cooked some and froze the rest. I could have eaten ev...

This bread has an excellent flavor. My first time it didn't turn out quite right so I made some adjustments. I used olive oil instead of butter and decreased the sugar by 1 tablespoon as it wa...