Authentic Sourdough Bread

  • Authentic Sourdough Bread


    20 ounces freshly fed sourdough starter
    12 ounces warm water (think baby bottle temperature)
    4 Tablespoons oil (avocado or olive oil work fabulously)
    2 teaspoons salt
    6 1/2 cups flour - *it will depend on how dough forms while kneading

    Combine all ingredients in your mixer, add flour in one cup at a time. You'll want to keep adding flour until your dough is beginning to form a ball, is slightly sticky to the touch, then stop. Mix on medium-low for a few minutes, then mix on medium-high for 10-15 minutes. At this point your dough should be able to be pinched without it sticking to your fingers, but still feel slightly wet. If it's sticking to your fingers, turn mixer back on, add a bit of flour at a time until it's not sticky, but not dry either.

    Oil your hands well, pull the dough out of the mixing bowl. Pinch the dough into 3 parts. Form each part into one loaf at time, placing in a greased 9x5 inch bread pan. Slightly oil the top, cover with a towel and let rise for 3-4 hours, maybe even overnight depending on the temperature of your home.

    Once the dough has risen, preheat oven to 350F. Bake the loaves for 45 minutes. Let the loaves cool slightly, then dump onto a cooling rack allowing them to cool completely.

    For super easy cutting, once the loaves are cooled, bag the bread and let be for about 12 hours. Slice it up and enjoy!


    Mixer - I have found that a Bosch Mixer is the best for making bread. Other mixers' motors aren't as strong and tend to burn out.

    You can knead this by hand, however I haven't done it, so I can't give any pointers.

    This might work in a bread machine IF your machine has a sourdough setting. Sourdough requires a longer rise time in order to allow the live culture to feed.

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