How to Make Sourdough Bread | Sourdough Bread Recipe & How-to Video - Cultures For Health (2024)

*Note - recipe in video makes 1 sourdough loaf.

BEFORE YOU BAKE

How to Make aSourdough Starter

If you need asourdough starterfor sale, there are several ways to obtain one. Learn more aboutHow to Obtain or Make a Sourdough Starterto decide which option is best for you.

Preparing Your Starter for Baking

Baking light, fluffy sourdough bread requires fresh, active sourdough starter. Please refer to our article onPreparing Fresh Sourdough Starter for Bakingto ensure your starter is ready to use for leavening bread.

TRADITIONAL SOURDOUGH BREAD RECIPE

Ingredients:

• 2 1/3 cupsfresh sourdough starter
• 3 1/3 cup flour
• 1 to 1 1/2 cups water
• Scant tablespoon salt

Instructions:

1. Mixsourdough starter, flour, and salt together.Add1 cup water, then more as needed to make a moist bread dough.
2. Kneaddough until it passes the “window pane test.” That is, a small piece of dough will stretch between four fingers thin enough to allow light to pass through without breaking.
3. Splitthe dough in half.Shapeeach half into a loaf.
4. Placein a loaf pan (9 x 5 x 3 inches), proofing basket, or on a board.Cover lightlywith a towel and proof4-24 hours.While a second proofing period is not required, if desired, punch dough down after 4-12 hours, reshape, and proof again.
5. Slice an X shapein the top of the loaf with a very sharp knife or razor blade to allow the loaf to expand during baking without splitting in unexpected places.
6. Bakeat400°Ffor30-60 minutes, depending on loaf size, or until the internal temperature reaches190° to210°F. Use adigitalthermometerinserted into the bottom or side of the loaf.
7. Coolbefore slicing.

Makes two standard loaves.

3 CRITICAL STEPS FOR LIGHT &FLUFFY SOURDOUGH

#1: Very Active Fresh Sourdough Starter

Very active yeast and bacteria are critical for proper leavening of bread dough. If your sourdough starter has been stored in the refrigerator, it has been living in a dormant state. Plan to remove the starter from the refrigerator 1 to 2 days in advance and feedit at leastthree times prior to baking. Follow the instructions forMaking Fresh Sourdough Starterto ensure that your starter is active and ready to use for baking.

#2: Adequate Kneading to Activate Gluten

Thoroughly kneading the dough is a critical step to allow the gluten to fully develop. You'll also want to make sure you'vemixed your bread dough properlyprior to kneading.

• If kneading by hand, plan for at least 20 minutes of kneading, taking breaks if needed. For example, knead for 5-10 minutes, take a break, then knead 10-15 minutes more.
• If using a mixer, take care that the dough does not overheat, which can damage the yeast. Always knead the last 5 minutes by hand. When the dough passes thewindow panetest, it has been kneaded sufficiently. If it breaks before being stretched thin, continue kneading.

#3: Plan for a Long Proofing (Rise) Period

As a natural yeast, sourdough tends to take significantly longer to rise than dough made with commercial yeast. Timing is dependent on thespecific starterand conditions in your home, and may vary widely. Plan for a 4 to 12-hour rise period. If you desire more sour bread, plan for 12-24 hours. Learn more aboutadjusting the sourness of your sourdough bread.

GET STARTED WITH SOURDOUGH STARTER FROM CULTURES FOR HEALTH NOW

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We have the largest selection of fermentation products in the world including cultures, all-in-one kits, books, and all of the tools and equipment you will ever need.

Click here to check out our Sourdough Starter collection now and get everything you need to start making bread at home today!

Ready to Learn More?

• Read ourSourdough Baking Tips and Tricks
• Check out ourSourdough Resource Pagefor expert advice articles, sourdough how-to videos,sourdough recipes, and more!
• A Complete List of Sourdough Baking Terms