Making Sourdough Breads

Last night, I began the process of making sourdough bread. It takes anywhere from 10 to 22 hours from start to finish depending on how long you let the sponge and the dough work, but it is definitely worth the time and effort involved. You just have to plan ahead to fit it in your schedule.

I love to make sourdough bread. My friend loves to eat it so it works out perfectly. He's coming over for dinner tonight so I better get this bread going.

Here is what the finished sourdough loaf looks like:

I'm using two different starters to make 2 batches of sourdough bread. Each batch will make two loaves of bread so I'll have four loaves. One to keep and several to give away.

I keep the starters in my refrigerator and feed them periodically - about every two weeks unless I plan to make bread more often. I started both of the starters last summer. The first starter is a descendant of one that began its life over 250 years ago. I got it from King Arthur Flour and I've been keeping it alive because I think it's really cool that it's been around for such a long time. I started the other starter from scratch. I honestly can't taste the difference between the two, but I like to keep them both alive and use them in my sourdough bread. They're like little pets in my refrigerator.

If you want to follow along but don't have a sourdough starter, try this starter recipe. FYI, I'll use the two different starters but the same sourdough bread recipe.

Let's get started...

Step 1: Up to 12 hours before beginning the recipe, stir the starter (or starters in this case) and discard* 1 cup. (Yes, I did say discard it. I know I had a hard time with that part as well , but it definitely works better when you discard part of it.)

Feed the remaining starter(s) with 1/2 cup water and 1 cup flour. (I use all-purpose flour and it works out well.) Let it sit for 4 to 12 hours before using in a recipe.

*You can use the cup of starter instead of discarding it if you like, you'll just need to feed it and follow the instructions for baking additional loaves. I tried this before and ended up with starters all over the place and I was exhausted by the time I finished baking the bread. I think I made six or eight loaves one weekend. I wouldn't recommend this because even though you're not wasting the starter, you end up using more flour not to mention energy. I had sourdough bread in my freezer for months. My family didn't mind though.

I did the first step last night so the starter would be ready this morning. The starter has been resting on my counter all night. You get better flavor if you let it sit for a long time.

Here's what the starter looks like at this point. See how bubbly it is!

Step 2: Use however much "fed starter" the recipe calls for, and feed the remainder with 1/2 cup water and 1 cup flour. Let this remaining starter sit at room temperature for 2 to 4 hours, until bubbly, then cover and refrigerate.

• Tip: If you're not planning to use your starter for over a week, take it out and feed it once a week with 1/2 cup water and 1 cup flour. Start by discarding (or using) 1 cup of the starter. After mixing in more flour and water, you can return the starter to the refrigerator without waiting for it to get bubbly first. (I usually let it sit on the counter for a couple of hours even if I plan on returning it to the refrigerator because it gives it better flavor for the next batch of bread).

For more tips on maintaining a sourdough starter, visit The Bread Experience.


Now, let's make some classic sourdough bread.

This recipe is courtesy of King Arthur Flour. I've used other recipes to make sourdough bread, but I like this one the best so far.

Here are the ingredients you will need:

Classic Sourdough Bread

1 cup (9 ounces) "fed" sourdough starter
1 1/2 cups (12 ounces) lukewarm water
5 to 6 cups (21 1/4 to 25 1/2 ounces) All-purpose flour
1 tablespoon salt
1 tablespoon sugar (optional)
cornmeal to sprinkle on pans

Step 3: Pour the cup of starter into a large mixing bowl. Add the warm water and about 3 cups flour. Beat vigorously. Cover this sponge with plastic wrap and put it aside to work. This period can be very flexible, but allow at least 2 hours and up to 8 hours. A longer period (at a lower temperature) will result in a more sour flavor.

I got up early this morning and my friend likes sour, sourdough bread so I'll let this sponge work for about 6 hours.

Here is what the sponge looks like after it's been working for 6 hours.

Let's move on to step 4. I've got to get this bread finished by dinner!

Step 4: After the dough has bubbled and expanded, remove the plastic wrap. Blend in the salt, sugar, and remaining 2 cups of flour. Mix until the dough comes together, then knead, using your hands, an electric mixer, or a bread machine set on the dough cycle, until the dough is smooth and elastic. I like to use a Danish whisk for this part. It makes mixing the dough a lot easier. Add only enough extra flour to keep the dough from sticking. Place the dough in the bowl, cover, and let it rise until doubled, 1 to 2 hours.

Here is what a danish whisk looks like.

• Tip: They don't mention this tip in this particular recipe, but once you've mixed the ingredients so that the dough comes together, it's best to let the dough rest for about 15 minutes (this is called autolyse). When you let the dough rest during the kneading process, you use less flour overall.

Here's what the dough looks like before you let it rest a little while. It's a bit of a soggy mess.

Here is what the dough looks like resting on my counter.



Here is the risen dough after 2 hours.

Now that the dough has doubled, let's move on to step 5.

Step 5: Divide the dough in half. Shape each half into an oval loaf, and place on a lightly greased, cornmeal-sprinkled baking sheet. Cover, and let rise until doubled (this can take up to 2 hours).

Here are the shaped loaves before they begin the next rise.

It's been 2 more hours so now it's time to bake the loaves. Let's move on to Step 6.

Step 6: Remove the cover, slash the tops, and bake in a pre-heated 450°F oven for approximately 20 minutes, until golden brown.** Remove from the oven, and cool on a rack.


**Sourdough loaves don't really brown unless you brush them with oil. I've tried it with and without brushing it with oil. I didn't brush them with oil this time so the loaves are not quite brown but I like them that way.

Here are the finished loaves cooling on the wire rack.

Don't leave yet...you don't want to miss the rest of the sourdough bread experience!


Final step: The last step in the sourdough bread experience is to enjoy the bread.

For dinner tonight, we made crab cakes and steamed vegetables and enjoyed them with the sourdough bread and a nice French wine. Mmmmm...boy was it good!

Here it is ... the finale of the sourdough bread experience!

Thanks for visiting the Bread Experience bread-baking blog. See you back here next week when we learn how to make sourdough bread using a bread machine.

A special thank you to my friend for helping me test the sourdough bread tonight and for helping me make the crab cakes. It was yummy and fun!

-- Cathy

Feel free to leave a comment about this blog, or submit your own bread experience. We'd love to highlight your story on The Bread Experience site.