Last updated on April 2nd, 2015
Ah, sourdough bread. I love the tangy taste, the firm crust, and the soft, chewy interior. It’s the oldest leavened bread in the world, and it’s remarkably simple to make.
You won’t find any commercial yeast in my recipe. Sourdough — the real McCoy, anyway — gets its rise from a “starter.” A starter is simply flour and water. When exposed to the elements — indoors or out — the mixture attracts wild yeast and friendly bacteria from the air. I make sourdough starter this way.
The day before you plan to bake, feed your starter every 8-12 hours, or until you have at least 2 1/2 cups. You’ll need 2 cups of starter for bread. The extra 1/2 cup will insure that you don’t run out of starter.
A neat trick: Not sure if your starter is active enough for bread-baking? Drop a spoonful into a glass of water. If the starter floats, it’s good to go!
First, whisk together 3 cups flour and 1 1/2 teaspoons salt in the bowl of your standing mixer.
No standing mixer for you?
You can mix and knead the dough entirely by hand.
Add 2 cups of sourdough starter…
And 1 cup warm (about 110°F) water.
Attach the dough hook to the mixer, and snap the bowl into place.
Mix at low speed until the flour is thoroughly moistened…
Then boost the speed to medium, and knead until the dough becomes smooth and elastic — about 7 minutes.
Scrape the sticky mass onto a lightly-floured surface…
And sprinkle some flour over the top.
Pat out the dough, and then form it into a loaf.
Put the loaf in a greased 9×5 loaf pan.
Now cover the pan with a blue and white kitchen towel…
And wait…and wait…and wait… for the dough to double in volume. Sourdough can take quite awhile to rise, because it does not contain commerical “active dry” yeast. My loaf, encouraged by the slight warmth of a heating pad, was ready in 4 hours. But yours might take 6 or 8 hours. So be patient!
Peek-a-boo!
Bake on the middle rack of a preheated 400°F oven until the loaf sounds hollow when rapped with the knuckles, and the crust turns a pale golden brown — about 30 minutes.
Let the bread cool thoroughly before slicing.
Or, be like me, and let the loaf cool for only 5 minutes.
Shall we cut into this bread?
As you can see, the interior has the characteristic air pockets of sourdough.
Those air pockets are terrific for holding butter, olive oil, strawberry jam, honey, and other blissful things.
Need a copy-and-paste version of the above? Here we go-go:
Sourdough Sandwich Loaf
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 1 9×5 loaf
3 cups all-purpose flour
1 1/2 teaspoons salt
2 cups homemade sourdough starter
1 cup warm (110°F) waterIn the bowl of a standing mixer, whisk together the flour and salt. Then pour on the sourdough starter and water. Mix at low speed until the flour is thoroughly moistened. Then increase the speed to medium, and knead until the dough is smooth and elastic — 7-10 minutes.
Scrape the dough onto a lightly floured surface. Sprinkle the top of the dough with a little flour. Then pat the dough out, and form it into a loaf.
Put the loaf in a 9×5-inch bread pan, cover with a kitchen towel, and let rise until doubled in volume — 4-6 hours.
Bake the center rack of a preheated 400°F oven until the crust colors slightly, and the bread makes a hollow sound when rapped with the knuckles — about 30 minutes.
Cool thoroughly on a wire rack before slicing.
Does sourdough bread make your taste-buds dance? You can let me know by leaving a comment.
Oh. Coming soon: a rustic sourdough boule with a crackling crust!
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Related Posts:
Sourdough Pancakes
Easy-Peazy Cheese Crackers (GF)
Petit Fours with White Chocolate Glaze
Karen says
Hee! Hee! Guess what I’m doing today?!!!!! xxx
Cary Bradley says
Hooray! Exactly what I need to attempt sourdough bread from scratch. So appreciate you tackling this. Tell me though, elsewhere you posted that after 21-day age of starter, you could make bread with it. Does the starter not have enough oomph in it to raise bread, until it’s 21 days old? Please help with this question and thanks again so much for your recipe and technique! Cheers!!! 🙂
Kevin Lee Jacobs says
Hi Cary – Lots of variables with sourdough starter! As indicated by the “float test” (described above), mine was viable for use after a week or so. I waited until the starter developed a “sour” scent (at 21 days) before using it for bread.
CCTX says
Looks delicious…wish I had been there to smell it while baking, then break bread with you. Your photo (caption “Scrape the sticky mass onto a lightly-floured surface…” ) and the next one, bear a remarkable resemblance to either the face of The Simpsons’ Mr Burns or a dead fish. If you look at the lower left of the dough blob, you’ll see the pareidolia.
marion royle says
Looks tempting! Can you tell me what a cup is in grammes please?
Beverly, zone 6, eastern PA says
Your photos are immeasurably helpful !!
Kevin Lee Jacobs says
CCTX – Yes, the dough poured out in the shape of a fish! Amazing!
Marion Royle – 1 US cup of all purpose (“plain”) flour equals 125 grams.
Beverly – Tee-hee!
Ava lansbery says
Love your blog, thanks for all the work you put into it. I had fruit flies get into my sourdough crock last year and had to pitch it. I’ve never had this happen before.
Oh…baking bread is so much fun, you better keep the bathroom scale handy. Sourdough cinnamon rolls are also great.
Suzanne says
we absolutely love sourdough – I make it all the time, but your starter is a different one than what I usually use – I’m going to give your version a go this week !!
Cheers – keep those sourdough recipes coming!!
Suzanne says
Just a quick question, Kevin… can I use flax flour in place of the whole wheat flour for your original sourdough starter?? I have some and would like to try it instead of whole wheat, or perhaps a combination of whole wheat, flax and unbleached might work?
What do you think?
Cheers,
Suzanne
Paula Y says
Like Suzanne, could I use a different flour for the sourdough starter, like almond flour? Many
blessings sent your way!
Kevin Lee Jacobs says
Hi Suzanne – You can use any wheat (or rye) flour for starter. The starter can then be combined with other flours — including flax seed or almond flour — for bread.
Hi Paula Y – From what I’ve read, almond flour won’t work for a sourdough starter. People on GF diets often make the starter with rice flour and water kefir, as described in this article.
Pam says
I tried this today and am very pleased with the result. I was not prepared for it to rise so high – perhaps because I baked it at 350 instead of 400 and put the loaf in the oven as it was preheating. and it had more time to expand before the dough heated up. I like that there is no added yeast. Fantastic.
Trudi Dido says
I usually whine “can i do this gluten free’?” Heck why don’t i just mix some up and see and then I can report back! Yours looks beautiful btw. Warm days to you and your garden
Kevin Lee Jacobs says
Hi Pam – Thanks for sharing your experience with this recipe. Glad to hear that it worked out for you. Sourdough rocks!
Victoria says
I recently started baking with my own sour dough starter. Maybe you can help me. My sour dough starter just doesn’t have a very sour taste. The bread is good but it just doesn’t have that sour taste. Any ideas? The started gets bubbly but does not grow very high. Going to try your bread. Sure looks good!
Cheryl hodges says
I’ve been making this for years and years from my Mother’s old starter we found when we lived in Alaska. Everyone of our 4 kids’ favorite though is sourdough flapjacks and for their Favorite Birthday dinner? Of course my own recipe for spaghetti and clam sauce from the razor clams we dug in Alaska. I hoard what’s left of them now, as it’s too expensive to drive from Montana to Alaska to go clam digging! Some of the best times in our lives were living in Alaska,
Paula D says
Thanks for sharing this great recipe. My son loves sourdough bread and my homemade bread, but I have never had the courage to even try homemade sourdough bread! With your step by step recipe makes me want to try! Here’s to more sunny and warmer days to you!
Sam Wayman says
I’m getting lazy in my old age. lol
Instead of keeping the starter i am going to try and just make 2 cups of starter when i want to make some bread.
Verla says
Years ago I worked at a parsonage in Cincinnati and the cook there was the third generation that had held that job. She had a starter (as she called it) that was from her grandmother, so that would have made it about 75 years old at least. She made the most delicious breads, pancakes and muffins I had ever tasted. She gave me a start off it a number of times and I would take it home and forget to feed it. Wish I had it now. I have decided to try once more with your starter and see what happens. Thanks for the encouragement and lovely directions. I don’t have a blue checked towel but hope green will work and if it does not turn out I can blame the towel!!!!!!
Joan says
Hi Kevin – Love your great recipes (especially the Petit Fours. Also, much better picture of you than the older one.
Joan
selma says
Cant wait to make this! LOVE your recipes! I’ve made many and they turn out great!!!
Kathleen says
Hi, I want to try this in my bread machine is it going to work? Also is this for a 1 pound loaf and if so can I double it without wrecking it? Thanks just love your site…
Karen says
I just made this for the second time. I followed the recipe exactly and got great results. I have made a different sourdough bread in the bread machine as well. It makes a softer bread with a crust that is soft as well. Not better, just different. This recipe is so easy to make and there is something about watching it rise and bake.
Bob says
My variation
250g water (room temp or 85F not 110F bottled only, no cloro)
20g sugar white or brown or malasa equal to taste.
then mix then add
14g yeast (for quicker rise (or not)) mix and let sit 15 min
add the
250g starter (active)
and mix then put into refrigerator at 39-40F till it about doubles. Could be just a few hours.
Okay, remove it from refrigerator and fold in gently as kissing a German Shepherd on her beautiful nose.
Remove from the big bowl and kneed for about 10 min then shape and put in something and back for typical 30-45 min.
Bob says
should say
Okay, remove it from refrigerator and fold in gently as kissing a German Shepherd on her beautiful nose 250g flour.
Remove from the big bowl and kneed for about 10 min then shape and put in something and back for typical 30-45 min.
DebraLee says
Super easy! I have used my sourdough to make rustic bread which was amazing but my husband wanted a regular soft loaf for sandwiches etc.
I searched and there are mostly recipes with too many other things like added Yeast and milk.
I appreciate that you keep it simple here.
My bread took about 7 hours to rise and it came out perfectly wonderful. I used up all but about two tablespoons of my starter which is plenty to feed and get going again.
Thank you!!!
Kevin Lee Jacobs says
Hi Bob – Yes, German Shepherds need attention, too. Just like Beagles!
Hi DebraLee – Music to my ears. Thanks for writing!
Deb says
My dough was too loose. I added flour to firm it up. I’ve been making sourdough bread successfully; however, I weigh my ingredients. For this recipe, I used volume instead because I thought that that is what the recipe called for. Can you please clarify? I really want to make a sandwich size loaf but not sure right now how this is going to turn out today.
Becky says
I have been making bread for at least 30 years….both by hand and bread machine. Got it into my head to make sour dough starter ……again…..last batch years ago never got used…..anyway, used a different recipe for the starter but your explanation was the key for me….your picture of how elastic it should be and adding flour and just enough water for thickness was the key….then I made your bread…..great directions, easiest bread I’ve ever made and I already have my second loaf cooling ….”Baker” , the name of my starter survived a trip to the fridge and out for use again….thanks much for the great and delicious recipe and directions….
Candice says
Can you let this rise overnight in the fridge? And what about doubling the recipe?
Jillian says
I had the same problem when I tried making this recipe! My dough was verrrrry wet so I added more flour until it began to pull from the sides of the mixing bowl with my kitchen aid. But my bread did not turn out. It raised some but it still seemed like alot of dough for one pan. It was very gummy inside and dense. How did yours turn out?
Eric says
The sour flavors come from the development of acetic acid and not the wild yeast. These acids will develop from your starter but prefer colder temperatures. Try putting the baking pan into the fridge overnight or 24 hours after you finish the dough. It will not rise much in the fridge, but the yeast will come to life after you pull it out and put onto the counter. The rise from here could take up to another 8 hours but it’s worth the wait. Sourdough flavors take time but are very worth it!
Lisa says
This must be a recipe for 2 loaves.
Jen says
Hi, what hydration percent is your starter? It looks like more than 100. Are you using grocery store flour?
Inuse local mill flour and it makes a lot tighter dough at 100%, so I want to get a lovely result like your loaf
Amy says
This recipe makes VERY tasty bread! I’ve made it a few times, adding a little whole wheat and it just comes out beautiful each time ♡
Roy says
I have been making regular white bread for many years. I add and take away ingredients and make other changes as the mood strikes me, and it usually turns out good no matter what I do. Bread is very forgiving.
I am new with sourdough. I got a starter from my niece and have been making biscuits/ pancakes, which are ok. My first bread was chewy and hard, though.
I saw your recipe for a loaf and decided to try it.
I, of course had to make some little changes. I’m funny that way. I added a small amount of butter and lard to keep it from being too sticky when I knead. I added a spoon of sugar for taste. I don’t have a mixer, I knead all my bread. That’s the only changes.
While researching sourdough I find so many people demanding exact measurements, and in weight, not volume. In grams/ kilos/ ounces, etc. I found out with feeding my starter that that really isn’t necessary. I just put as much flour as I want, then add enough water to bring it to the consistency I want. I didn’t measure, and it has been flourishing great. I also started out with a thin starter, then tried it thicker. It ALL WORKS. People tend to make things too difficult.
I also use tap water, not bottled, regular bread flour, not organic or whole wheat.
Like I say I have made bread for years, and during holidays people ask me to bring the bread.
Oh, and I’m a Guy.
When I make bread the only thing I measure is the liquid to keep from making too large or too small of a loaf. (and I even vary that if I want a larger or smaller loaf)
I mix the liquid with a small amount of flour, then knead in flour until it is the right consistency. I never measure the flour. Besides, with sourdough you never know how thick or thin someone else’s starter may be, so that would take adjusting in the amount of flour used anyway.
I mixed this loaf in the evening and it began to rise quickly. (Nope, I didn’t use yeast, just the starter) So I put it in the refrigerator to wait over night. Baked it today and it has a great texture, and wonderful sourdough bite. (my very first sourdough loaf had the smell, but not the taste of sourdough) I’m not sure if sitting it over night on the refrigerator brought out the sourdough taste or if it would be the same rising at room temp and just rising in a few hours, which I’ll try next.
So, except for my small changes I love your recipe. This is what I’ll serve people for now.
I also don’t have a blue and white kitchen towel. I used a white one with an apple on it. Hope that didn’t steer too far away from your recipe.
I do have a question about covering while it is rising. I ended up using a plastic wrap as covering with only a towel for a few hours mine dries out on top. With yeast bread I don’t have that problem since it rises fast. Does yours get dry after a few hours if just using a towel?
Anyway thanks for the recipe. Hope it’s ok that I had a few little changes.
Kevin Lee Jacobs says
Hi Roy – Thanks for your comment. We seem to have a similar take on sourdough bread — exact measurements aren’t necessary. What really matters is the feel of the dough. Still, first-time bread bakers do need a reference point, hence I try to give measurements. As for towel v plastic wrap, I have not found that my rising loaves dry out at all. And as for taste, this comes, I’m convinced, from the age of the starter. The older it is, the more pungent it is. All best, K.
Joshua says
Thank you for the recipe!
I’m fairly certain I’ll need to give this a second try. I adjusted the thermostat before heading to bed — too much mistakenly, allowing the kitchen to get cold enough where my loaf (and the newly fed starter beside it) appear to have become dormant.
I readjusted the temperature and figured I would wait another hopeful 6 – 8 hours to see what happens. I’ve made a similar mistake with my starter before (and it pulled through just fine) and I imagine that what happened isn’t too dissimilar to some posters’ suggestion to refrigerate overnight.
Any thoughts / advice about this predicament?
Elizabeth says
This recipe sounds wonderful. Is it possible to make it in a bread machine?
Pamela says
Hi Kevin I have just started making sourdough bread. Have not been to successful. I am going to make yours, my question is I have my starter in frige do I need to let it set out for 3 days befor baking it. My starter is about 2 was old
Gina says
For Roy: My bread would also get dry on top while rising, so I put it in the second oven with light on for warmth and put a pan of hot water on the bottom rack. Dough rises beautifully, seems to appreciate the warmth and humidity, and doesn’t form a crust before going in to bake.
Melissa says
I have been making this weekly for several weeks now and have no pLans of stopping. I kead by hand before going to bed and it rises while I sleep. Thank you for a great recipe! Recently, I’ve been using two cups of white flour and one cup of sprouted wheat and adding a tbsp or two of honey. I do find that my dough gets dry on top while rising, so I oil the top and sides after placing it in the pan to avoid this.
Sheri J. says
Thanks so much for this great recipe. I’ve made it three times now, and it comes out perfectly every time. I had not succeeded in making a loaf that I could use for sandwiches until now. They were always too weirdly shaped and too crusty to make a good sandwich. This one is perfect. Thanks!
Maureen Hance says
I have made this a number of times and the top of the bread cracks. I don’t know what to do. I tried cutting a slit on top and that didn’t seem to make and difference. Would appreciate any suggestions to make this not happen. I followed the recipe carefully.
Thanks
Raisa says
Thank you for a great recipe! My loaf came out perfect, I am so glad I stumbled upon your site!
I will be trying lots of your recipes everything looks great!
Billy Moore says
Have been looking for a softer crust sandwich sourdough loaf for a long time,I usually make the boules in a dutch oven, but sometimes something with a softer crust is needed.this recipe turns out perfect every time. Thank You for sharing.
Eileen says
Lovely and quite simple sandwich loaf! I used half stone ground whole wheat, and left it in the loaf pan to rise overnight in the fridge. I was disappointed it didn’t really seem to rise much, and probably made a mistake by popping it right into the oven regardless, as my other sourdough recipe works that way. Even so, it rose reasonably enough in the oven that it’s still quite delicious.
Lisa says
Hi!
Wanted to let you know that after a 2-1/2 week learning curve with sourdough starter and one failed attempt at a boule, I made your recipe today and it was the easiest most straightforward recipe I found and so so easy! It came out great! Thanks very very much!
Kevin Lee Jacobs says
Hi Lisa – Thanks for posting. I’m happy this recipe worked out for you!
Kelly E Rainey says
I don’t know if this has been asked and answered already but could you please tell me, you are using ripe (fed, active) sourdough starter correct?
When I take my starter out of the fridge and fed it how long do I wait before using it in the recipe?
Thank you in advance.
Kelly E Rainey
The Chef's Daughter says
Looks like a great recipe – thx for sharing. My starter is now bubbling all over the kitchen so I’m gonna go and try it out. Hope I’m as successful as the others! Will let ya know how it turns out…
Bonnie says
Have you made this loaf using whole wheat flour? Would all the measurements be the same?
Kevin Lee Jacobs says
Hi Bonnie – I’ve not tried this bread with whole wheat flour. Still, I can’t imagine why the recipe wouldn’t work with equal parts WW and AP flour.
Shelley says
Hi Kevin. I realize this is an older post, but I’ve got a question. Have you ever placed your unbaked loaf in the fridge overnight, then let it warm and finish rising in the morning? I want to make loaves and have them ready by 10:00 am at my Cafe. I’ve done it with my other sourdough when making rolls, but I want loaves for making sandwiches. Thanks! Great blog, by the way.
Kevin Lee Jacobs says
Hi Shelley – Lovely to offer fresh-baked sourdough loaves at a cafe! While I’ve never tried the refrigerate overnight/rise and bake in the morning-idea you described, I suspect that it can be done (with some experimentation as to timing).
Wanda Tzupa says
Hi I just am trying out sourdough, my dough is more like batter why ?
Roy says
I thank you for this recipe. In 2016, when I was first starting with sourdough I tried this recipe as it was the first I had seen talk about loaf sourdough. I even made a (Long) comment back on this website. I want to thank you for the way you approach sourdough baking. So many times I read these recipe’s on the internet and most say something like, “You MUST follow these directions Exactly.” Yet you have shown that modifications do work and tell us not to be afraid to experiment. And I can attest that It is OK to experiment.
However, the reason for my comment is this. Almost every recipe for any type bread always says, “Let cool thoroughly before slicing.” You said the same thing, yet added that you often slice it after 5 minutes.
I think every time I have made any type of bread I have sliced it within minutes and watched the butter melt on it. It tastes the best when warm, or even hot. So why do recipes call for letting it cool? There must be a reason or they all would not say that.
Even when I slice it right out of the oven (which I have done often) the first slice is always better than the second cooler slice.
Just my thoughts.
Thanks
Roy
nunu says
“Put the loaf in a 9×5-inch bread pan, cover with a kitchen towel, and let rise until doubled in volume — 4-6 hours.”
You forgot here to mention greasing the pan.
sherry says
I love your sourdough recipe. it’s delicious!! I got some starter and a link to your recipe from my cousin. I’ve made several loaves and each one is delicious. my cousin said if I was tired of making bread I could put the starter in the fridge and let it rest. I did that but it’s kind of separated and the top part looks kind of greenish brown and is very liquid. has it gone bad? should I throw it out and start over?
Kevin Lee Jacobs says
Hi Sherry – Sourdough starter can sometimes separate, but if it turns a strange color — as yours has — I’d toss it and start another batch.