“This recipe won 1st place in the sourdough category of the Michigan State Fair 3 years in a row! Best if baked in a cloche, a covered stoneware baking stone.” - by Warren Wickland
Ingredients
Adjust Servings
Original recipe yields 1 - 2 pound loaf
Directions
- Mix all ingredients in a bread machine using the Manual cycle. That's usually two mix cycles of approximately 15 to 20 minutes with the rise cycle between them of about an hour.
- Turn the dough out onto a lightly floured surface. Form the dough into a single round loaf. Place the loaf on a baking stone or baking sheet which has been lightly oiled and sprinkled with cornmeal. Cover loaf and let rise in a warm place until nearly doubled in size, about 40 minutes.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake in preheated oven for 20 to 30 minutes, until golden brown and loaf sounds hollow when tapped. Let cool on a wire rack.
Nutrition
Amount Per Serving (12 total)
- Calories
- 268 cal
- 13%
- Fat
- 4.2 g
- 7%
- Carbs
- 47.8 g
- 15%
Based on a 2,000 calorie diet
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Reviews (47)
Rate This Recipe
"This was really a good recipe. Probably the best basic sourdough recipe I have tried. And I have tried quite a few. At first I hesitated on the amount of yeast, but I have made this twice now and i..." See moret has turned out great both times. First time I did use the baking stone and the second time I just used a regular baking sheet. I think I liked the shiny baking sheet better. Also, I reduced the temp to 400 degrees the second time and liked the results better."
SPEARL20
"I did not use a bread machine (don't have one) and I only used 1 c. of starter. I thought it might be too sour. But now I wish I would've used the whole amount! I think it depends on how sour your ..." See morestarter really is. The starter I used was the "No Commercial Yeast" starter. Next time I'll try making this bread with my wild grape starter since it is more sour. "
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