Sourdough Bread

Serves per slice

Sourdough Bread

Sourdough bread doesn't use yeast to rise. Instead you create your own "yeast-like" starter that over time "sours", developing into the distinct flavour this bread has. This bread takes a very long time to make but like they say good things come to those who wait.

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  • 2 cups of proof
  • 3 cups unbleached flour
  • 2 tbsp olive oil
  • 4 tsp sugar
  • 2 tsp salt


  1. To make the starter:
  2. Blend a cup of warm water and a cup of flour, and pour it into the jar. Keep in a warm place. (70-80 degrees F.)
  3. After 24 hours remove half of the starter and add 1/2 cup water and 1/2 cup flour. Do this every 24 hours for approx. 3-4 days. When it develops a bubbly froth it’s done.
  4. Pour into glass bowl. Add 1 cup of water and 1 cup of flour, stirring well. Set in warm place for several hours. This is your ‘proof’. The longer it sits the more sour the flavor.
  5. To make the bread:
  6. To the proof, add the salt, sugar and oil. Mix well.
  7. Knead in the flour 1/2 cups at a time until it’s good and flexible.
  8. Loosely cover the bowl with a towel and let it rise in a warm place for a couple of hours or more depending on your dough.
  9. To test poke the dough with your finger. If the hole doesn’t spring back then it’s risen.
  10. Punch done the dough then knead it a little more.
  11. Shape it into a loaf and place in a lightly greased pan. Cover with a towel and let it rise again to twice its size.
  12. Place the pan in the oven and turn it on to 350 degrees F. Bake for 30-45 minutes until crust is brown and bottom sounds hollow when tapped with a spoon.




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