Basic Sourdough Bread

This recipe uses the sourdough starter outlined on this site. If you have another starter, you may need to adjust the amount of water or flour depending on the consistency of the starter. Also, proofing and rise times will vary with different starters.

You can substitute whole wheat or rye flour for a portion of the white flour. I reduce the amount of salt to about 3/4 teaspoon, and sometimes add onion powder or another salt 'substitute' to compensate.

1/2 cup sourdough starter
2 1/2 cups water
2 teaspoons salt
7 cups unbleached, organic, all-purpose white flour


1. Mix the starter with 1 1/2 cups of flour and 1 cup of water in a large glass or ceramic bowl, with a wooden or plastic utensils. Proof (let stand with a damp cloth cover) for 12 hours at room temperature or 6 hours at 85°.

2. Add 1 cup flour and 1/2 cup water. Mix well. Proof for 12 hours at room temperature or 6 hours at 85° C.

3. Punch down. Dissolve salt in 1 cup of water and add to the dough. Mix in and spoon knead remaining flour, 1 cup at a time, reserving 1 cup for the floured board. When too stiff to mix by hand, transfer to the floured board and knead in remaining flour.

4. Form pan or French loaves and proof them at room temperature or 85° until ready to bake (they should double in bulk in 2-3 hours, if not, you may have an unstable starter. see the starter recipe for more information).

5. Bake in a preheated oven at 375° for 40-45 minutes, or start with a cool oven set at 375° and bake for 50-55 minutes.

6. Remove from pans and cool on wire racks.