As Promised: Sour Dough Bread

My facebook friends have asked me how I do this, so here goes!

What I love about this bread recipe is that the steps are spread over two days, leaving me time to do many other things, such as laundry or shopping, between steps. It’s just more convenient for the way I live and operate. It’s also very forgiving; I once fell asleep while it was rising and it did not run everywhere, but just kept rising slowly. I guess for my slow ways, it’s just my type. Enjoy!

Sour Dough Starter
Sour Dough Starter. See how high it foamed in bowl!

First the sour dough starter:

3 cups all-purpose flour
3 cups water
1 pkg. dry, active yeast

Stir together with wire whip in a non-reactive container large enough to allow for foaming, and allow to sit at room temperature, lightly covered, stirring occasionally, for 2 days. It should smell a bit like beer and double in size before receding. This will make several loaves.

Now, the bread:

On the evening of the third day, in a very large bowl, blend well:

1/2 cup sugar

1/2 cup oil (I use good quality olive oil)
1 1/2 cups warm water
1 cup starter
1 tbsp. salt

Bread Dough
Bread Dough, minus two cups of flour

To this mixture add 6 cups bread flour and stir until it can be kneaded. Knead slightly to make a ball. Cover bowl lightly. (I use a pizza pan.)

Bread, ready to rise, at night
Bread, ready to rise, at night

If you plan to use your starter again the next day, feed* and cover it and leave it out. If not, place it, covered, in refrigerator; feed it and bring it to room temperature before the night you are ready to use it.

Bread dough, double sized, in morning.
Bread dough, double sized, in morning.

In the morning, punch down dough, knead lightly, and form two loaves in greased bread pans.

Loaves ready to rise in cold oven, over pan of hot water.
Loaves ready to rise in cold oven, over pan of hot water.

Place in oven on top rack with a 9″x13″ pan of hot water on bottom rack. Close oven. Do not turn oven on. Leave in oven until doubled in size, which may take half a day, but watch it…

Bread baking.
Bread, doubled in size, baking.

Once bread has doubled in size, remove all pans from oven and preheat to 350 degrees. Then bake the bread for 30 to 35 minutes.

Bread after 35 minutes
Bread after 35 minutes

This bread is so good, my sons used to take it with them to college, etc. It really doesn’t need butter or jelly, although my husband and I once ate a whole stick of butter spread on this bread, in one sitting. And we only walked away from it, then, because we knew we must. I could eat this all day and all night.

When you make this, let us know how it turns out!

*To feed the starter, mix together 1 cup flour and 1 cup water, and stir into starter.


Published by Katharine

Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn. Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.

3 thoughts on “As Promised: Sour Dough Bread

    1. You are so welcome! Hope it turns out for you. I love it. I keep making bread and counseling my friends to cut back on wheat. Ha!
      And it is about like eating cinnamon rolls, without the cinnamon and frosting. Mmm!
      Can’t wait to hear how it turned out!

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