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Sour Dough Bread


1 1/2 cup sour dough starter

1 cup warm water

4 1/2 - 5 1/4 cups flour

1 Tsp salt

1 envelope yeast


Stir your "mother" starter before measuring.

Measure out 1-1/2 cups sourdough starter and bring to room temperature.

In large bowl, combine 2 cups flour, undissolved yeast, and salt.

Gradually add water and starter to flour mixture; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Beat 2 minutes at high speed.

With spoon, stir in enough remaining flour to make soft dough.

Knead on floured surface until smooth, about 8 minutes.

Place in greased bowl, turning to grease top.

Cover and let rise in warm place until doubled in size (30-60 min).

Punch dough down and move it to floured surface.

Divide in half and form into your desired shape.

Place on a greased baking sheet,cover and let rise in a warm place until double in size (30-45 min).

With sharp knife, make 4 or 5 diagonal slashes (1/4 inch deep) across top of each loaf.

Bake at 400 deg for 35 or 40 minutes or until done.