Sourdough Bread II

Sourdough Bread II


"Takes 3 to 5 days to make this wonderful tasting bread. It rivals San Francisco's Sourdough!"


4 h 40 m servings 149 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 1.1 g
  • 2%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 263 mg
  • 11%

Based on a 2,000 calorie diet

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  1. In a medium bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Stir in 2 cups flour, 2 cups lukewarm water, 1 tablespoon sugar, and 1 teaspoon salt. Beat smooth with rotary beater. Let stand 3 to 5 days uncovered at room temperature stirring 2 or 3 times a day. Cover at night to prevent drying.
  2. In a large bowl, dissolve 2 1/4 teaspoons yeast in 1/2 cup warm water. Blend in starter batter, 2 teaspoons sugar, and 1 1/2 teaspoons salt. Add 3 1/2 cups flour, and beat with a rotary beater for 3 to 4 minutes. Cover, and let rise till double in bulk.
  3. Mix soda with remaining flour; gradually mix into risen dough, adding enough to make the dough stiff. Turn out onto a floured board, and knead 8 to 10 minutes. Shape into one large or 2 medium loaves, and place on a lightly greased baking sheet. With a sharp knife, make diagonal cuts across top of dough. Let rise till double.
  4. Bake at 400 degrees F (205 degrees C). Remove medium loaves after 35 to 40 minutes, large loaf after 40 to 45 minutes. Brush with melted butter and let cool before serving.
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  1. 13 Ratings


I thought that this recipe was excellent, it tasted great. I did also have a little extra flour left over but the final 2 loaves that I made were very good and rose well. This was my first attem...

this isn't Quick because it is sourdough! But this recipie is WONDERFUL. We made round loaves and cut off the bottoms. We broiled them to a little bit crispy and put tomato paste (italian of ...

It was difficult to mix all the first batch of flour with an electric mixer. You may need to do much of this by hand. I only managed about 2 1/2 cups mixed in with the beater. It also seemed t...

Although I can imagine that the baking soda may have produced the metallic taste, it is far more likely that a metal utensil was used with the starter at some point. Sourdough starter will alwa...

Turned out hard and inedible. wasn't moist enough to carry the yeast followed directions to the T, save that I had to hand mix everything.

I had to add at least 1 more cup of water to accommodate all of the flour. Bread had a metallic aftertaste from the baking soda. Would not make it again.

My 6 year old son loves to help me make this tasty bread. Everybody loves it.

I didn't think it rivaled the SF bread but I made this one before I go my starter right

i love this recipe! I too had to add at least another cup of water to get the right consistency but it was delicious and my whole family loved it. Another tip, if you have your own starter like ...