Sourdough Bread I

Sourdough Bread I

163 Reviews 25 Pics
Becky Richardson
Recipe by  Becky Richardson

“Sour dough bread that takes time to prepare, but worth the wait!!”

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Adjust Servings

Original recipe yields 2 - 4 x 8 inch loaves



  1. Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
  2. The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.

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Reviews (163)

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As with the starter, I was prepared to give my first low star review but it gets 5 stars with an OMG attached to it!!! This bread is amazing. I made just as directed, no changes what so ever. Yeah it takes awhile to make but this is how good bread is made. It is the first time in YEARS I have made bread without the machine and I am so glad I took the plunge!! It's not super sour but I have family members that are really into sour so it is perfect for this household. I have NEVER made bread without yeast, even bread made with a starter and was expecting a flat, dense loaf. What I got was a beautiful, light, fluffy and extremely flavorful bread that the family is already asking me to make more of. Thank goodness this makes 2 loaves cause the first one was demolished 5 minutes after taking it out of the oven. Try it, it is amazing and like I may take awhile to make but all good things are worth waiting for. Use Beckys potato starter with this, you won't be sorry!!!



I would like to know what I did wrong. After leaving all night I had to add flour to be able to knead. Then the dough never raised again. I had to throw it away. Any suggestions??



Most people say that this kind of bread takes soooo long to make, but actually it takes no longer than other bread, you just have to spread your activities out over 2 days instead of a solid half an hour. No matter what, it is worth it! I used to make this bread, then I got wimpy and started using the bread machine, but now I'm back, because there is no substitute for this bread! The only suggestions I would make is to let your bread rise both times in a very warm place, and I omit the sifting of the flour (but that's a personal thing I guess). Your bread will get rave reviews, especially if they can smell it when it's baking and taste it hot out of the oven!!!!

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Amount Per Serving (20 total)

  • Calories
  • 234 cal
  • 12%
  • Fat
  • 6.3 g
  • 10%
  • Carbs
  • 38.3 g
  • 12%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 178 mg
  • 7%

Based on a 2,000 calorie diet



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San Francisco Sourdough Bread


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Polish Sourdough Rye Bread