Sourdough Bread III Recipe -
Sourdough Bread III Recipe

Sourdough Bread III

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 2 pound loaf Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 40 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jan 28, 2003

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 and it has turned out great both times. First time I did use the baking stone and the second time I just used a regular baking sheet. I think I liked the shiny baking sheet better. Also, I reduced the temp to 400 degrees the second time and liked the results better.

Most Helpful Critical Review
Jan 07, 2010

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 not to over-rise & the temps while rising were not excessive (maybe 70*, light on, oven off, no drafts) Also, the oven temp is too high to cook the inside until hollow. The crust was way beyond brown, not appealing & I had two loaves. I researched technique & tried another recipe, which turned out amazing....Tips that helped the other recipe were that.... too little flour & not enough kneading made unstable, deflatable dough. (10 min. in my kitchenaide with the dough hook was perfect) & then to def. use an eggwash, (I used melted butter first, then eggwash & the crust was chewy & crispy, and PRETTY), not dry, crumbly & burnt. Preheat your oven for 50 min at 400* with a stone on the lowest rack. Let your bread do it's final rise on a greased/cornmealed metal pan & then set the pan right onto the hot stone in the preheated oven. The hot stone helped cook the inside perfectly. Put a ramekin of hot water on the floor of your oven for steam. Spritz the walls with water often for 5-10 min. Bake for 10 min. then turn heat to 370* for 20-30 min. I think technique is what bread is all about, & this recipe lacks technique. I'm sorry for the review, I DID like the flavor. I'll try the ingred. again sometime, but with these changes.

Sep 24, 2008

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 your starter really is. The starter I used was the "No Commercial Yeast" starter. Next time I'll try making this bread with my wild grape starter since it is more sour.

Nov 21, 2007

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"!

Feb 02, 2009

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 days old), I got a distinct sourdough flavor for my effort. My only deviations from the recipe as written were to (1) break the dough up into 2 loaves & bake in loaf pans for 30 minutes each @ 375 and (2) I brushed olive oil over the tops & sprinkled w/ diced onion. This recipe will be around for a long time - can't wait to try it once my starter is even further established.

Jan 08, 2009

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

Mar 13, 2007

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, butter, and the wheat germ. I cut back by 1 teaspoon on the salt, otherwise ingredients were perfect. I will make this again; Warren, thanks for sharing!

Jun 04, 2012

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 six months now, and every time it comes out wonderful. I do split the dough, however, and freeze half, and bake half. The frozen dough we use during the week to make sourdough pizza, which is also a great hit. :) The dough freezes very well, and just needs to defrost at room temp for 2 to 3 hours, and then raise in a warmed oven with a bowl of water for at least 30-40 mins.


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  • Calories
  • 268 kcal
  • 13%
  • Carbohydrates
  • 47.8 g
  • 15%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 630 mg
  • 25%

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

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