• Skip to main content
  • Skip to primary sidebar

A Farmgirl's Kitchen® logo

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Farm Fresh
  • Recipes
  • Contact
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Breads » Basic Sourdough Bread

    Published: Dec 30, 2018 · Modified: Mar 8, 2022 by Jessica Robinson · This post may contain affiliate links

    Basic Sourdough Bread

    46.4K shares
    • Facebook
    • Email
    Jump to Recipe
    sourdough bread in loaf pans, one loaf sliced on wooden cutting board
    Sourdough bread in loaf shape, one sliced, one still whole on cutting board
    White sandwich bread sliced on a wooden cutting board

    Sourdough bread is the perfect white sandwich bread made with only a few ingredients and is delicious sliced for sandwiches, toast or French toast.

    This sourdough bread recipe is simple to make and requires little fuss. Quick sourdough bread gives you the taste of an authentic sourdough without the slow fermentation process of traditional sourdough bread.

    Loaf of sourdough partially sliced on wooden cutting board, serrated knife to right.

    One of the things I’m most fond of is the many heirloom recipes in my collection. This particular recipe was created from simple white bread recipe which I turned into a sourdough bread recipe. It comes from the kitchen of a dairy farm in Kansas.

    Why this recipe works

    • Uses simple ingredients that are readily available at most grocery stores.
    • Let’s you control the ingredients. No added coloring or preservatives.
    • Makes authentic tasting sourdough bread in a fraction of the time of traditional sourdough.
    • No fancy kitchen equipment needed.

    What you’ll need

    • All-purpose or bread flour– Use whatever brand of flour you love. We typically look for all-purpose and bread flour that is unbleached. This gives this bread recipe more nutrients and helps ferment sourdough better.
    • Sourdough Starter– Use any sourdough starter recipe you prefer. Scroll down to find the one we use.
    • Active dry yeast – Helps leaven bread. Be sure not to use too hot of water or it will kill the yeast. For storage, we keep yeast in a glass jar in the fridge to extend its shelf-life.
    • Whole milk – Gives this bread recipe a wonderful flavor. While we prefer to use whole milk, you can also use 2% if you prefer.
    • Butter – We prefer to use unsalted butter so we can control the amount of salt in our recipes. Adds a beautiful flavor and texture to this sourdough bread recipe.

    Get the sourdough starter going four to six days before you plan to bake the bread. You can keep the sourdough starter in the refrigerator and keep it fed for later use.

    • loaf of white bread partially sliced on wooden cutting board, wooden handle knife to right.
      White Bread Recipe
    • three loaves of homemade bread cooling on baking rack, front loaf sliced
      Homemade Oatmeal Bread Recipe
    • Homemade Banana Bread
    • loaves of pumpkin bread on wooden cutting board, one partially sliced.
      Pumpkin Bread Recipe

    If you’ve never experienced homemade bread, this is one recipe you need to try. My mom had a wedding cake and bread baking business on the farm when we were little kids.

    Making bread from scratch is something I love to do- it reminds me very much of her. And if you are a beginner to homemade bread, don’t worry! This bread recipe is perfect for any level baker.

    Two loafs of sourdough bread in cast iron loaf pans on metal baking rack, red rooster on white kitchen cloth.

    She would bake Banana Bread, Coffee Cake, Apple Pie, and Oatmeal Bread to sell to our neighbors and my dad’s co-workers. Be sure and try Strawberry Shortcake, Hot Cross Buns, and Cast Iron Dinner Rolls.

    These cast iron bread pans are amazing! They help crisp up the bottom and sides of the sourdough bread! Order them here!

    Sourdough starter bubbling in clear glass jar with clasp lid and orange rubber seal on white marble.

    How to make Homemade Sourdough Bread

    Step 1: Make the sourdough starter. Combine the dry yeast with the water. Whisk in the sugar, flour, and salt. Let sit uncovered on the counter for 4-6 days. Whisk 4-5 times daily.

    Step 2: Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm. Pour the warm water into the bowl of a stand mixer or a large bowl; sprinkle with yeast and stir until dissolved.

    Step 3: Combine remaining ingredients. Add the milk mixture, sourdough starter, salt, and 3 cups of the flour. Mix with the dough hook until smooth. Cut the butter into pieces and incorporate. Add enough of the remaining flour to make a smooth dough.

    sourdough dough rising in metal mixing bowl.

    Step 4: Turn dough out onto a floured surface and knead until smooth. Form into a ball and place into a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled.

    Step 5: Punch down dough and let rest for about 15 minutes. Grease two 9 x 5-inch loaf pans. Divide the dough in half and shape into loaves.

    Step 6: Preheat the oven to 400 degrees F. Bake for about 40 minutes, or until golden brown. Remove from the bread pans and let cool completely.

    Sourdough loaf in cast iron loaf pan on metal cooling rack on reclaimed wood boards.

    How to make sourdough starter

    This is the sourdough starter I use in my kitchen. It’s made with simple ingredients and has wonderful sourdough flavor.

    • 1 cup whole wheat flour
    • 1 cup all-purpose flour
    • 1 teaspoon active dry yeast
    • 2 cups room temperature water

    Whisk together, cover loosely for 7 days. (Each day, remove ½ cup of starter and discard. THEN add scant of 1 cup all-purpose flour and ½ cup room temperature water.

    Whisk together, cover again loosely) GOOD to use in 7 days. Refrigerate the remainder. Feed again at room temperature overnight as needed.

    Recipe FAQs

    What flour do you use for sourdough bread?

    Any flour containing starch is suitable for a sourdough starter, since it is the sugar that the microbes feed on. We prefer a combination of unbleached all-purpose and bread flour.

    Do I need a Dutch oven to bake sourdough?

    No, it is possible to make great sourdough without a Dutch oven. By using a baking stone and adding moisture to the oven, you can make bread that is just as good as those baked in Dutch ovens. Adding moisture will give the sourdough a beautiful exterior crust.

    Sourdough Bread Baking Tip

    You can roll the dough into small rounds to make homemade bread bowls! Try my Beef Chili Recipe, Loaded Potato Soup, Beef Stew Recipe served in sourdough bread bowls.

    More Cast Iron Recipes

    • Cast Iron Pizza
    • Cast Iron Pork Chops
    • Chicken Fajitas
    • Skillet Blueberry Pie
    • Apple Hand Pies

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    4.96 from 21 votes
    Loaf of sourdough bread partially sliced on wooden cutting board with serrated knife.
    Print Rate this Recipe

    Sourdough Bread

    Prep Time2 hrs
    Cook Time40 mins
    Total Time2 hrs 40 mins
    Sourdough is one of my favorite types of bread. This bread is fairly simple to make and quite enjoyable sliced for sandwiches or toast. Get the starter going four to six days before you plan to bake the bread. You can keep the starter in the refrigerator and keep it fed for later use.
    Course: Breakfast or Brunch
    Cuisine: American, Southern
    Servings: 2 loaves
    Calories: 3721kcal
    Author: Jessica Robinson

    Ingredients

    Sourdough Bread Starter

    • 2 cups all-purpose flour (unbleached)
    • 2 ¼ teaspoons active dry yeast
    • 2 cups lukewarm water
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt

    Sourdough Bread

    • ½ cup whole milk
    • 1 tablespoon granulated sugar
    • 1 cup water lukewarm
    • 1 .25-ounce packet (2 ¼ teaspoons) active dry yeast
    • 1 cup sourdough starter
    • 1 teaspoon salt
    • 5 ½ to 6 cups bread or all-purpose flour (unbleached)
    • ½ cup (1 stick) unsalted butter, softened

    Instructions

    Sourdough starter

    • Combine the dry yeast with the water. Whisk in the sugar, flour, and salt. Let sit uncovered on the counter for 4-6 days. Whisk 4-5 times daily.

    Sourdough Bread

    • Scald the milk in a small saucepan. Stir in the sugar to dissolve. Let cool to lukewarm. Pour the warm water into the bowl of a stand mixer or a large bowl; sprinkle with yeast and stir until dissolved. Add the milk mixture, sourdough starter, salt, and 3 cups of the flour. Mix with the dough hook until smooth. Cut the butter into pieces and incorporate. Add enough of the remaining flour to make a smooth dough.
    • Turn dough out onto a floured surface and knead until smooth and elastic, 4-5 minutes. Form into a ball and place into a greased bowl, turning to coat all sides. Cover with plastic wrap and let rise in a warm place until doubled, 1 – ¼ hours.
    • Punch down dough and let rest for about 15 minutes. Grease two 9 x 5-inch loaf pans. Divide the dough in half and shape into loaves. Transfer the dough to the loaf pans and make a cut on the top of each loaf with a sharp knife or new razer blade. Spray some plastic wrap with cooking spray, so that it doesn’t stick, and loosely cover the loaves. Let rise in a warm area until doubled, about 1 – 1 ¼ hours.
    • Preheat the oven to 400 degrees F. Bake for about 40 minutes, or until golden brown. Let cool for 10 minutes. Remove from the bread pans and let cool completely.
    • Note: Lodge brand cast iron bread pans are great for making bread! Place a pan of water on the rack below the bread in the oven. The steam created will make a crunchy crust.

    Recipe Notes

    Bread Baker’s Tip
    I typically use a mixture of all-purpose and bread flour in bread recipes. Start with 5 cups flour and see if you need to add more. I like to knead in the last cup or so of flour on the butcher block or whatever surface you roll dough out on.

    Baking bread in cast iron

    Generously coat the cast iron loaf pans with either cooking spray, canola oil or lard. Use a clean dry paper towel to spread canola oil or lard evenly in cast iron.

    UPDATE to sourdough starter

    You can “feed” the starter each day (while it sits on the counter) by removing about ½ cup of the starter. Add 1 cup all-purpose flour and ½ cup room temperature water. Whisk together, cover loosely and let bubble. Do this, starting the second day of making the starter, until the seventh day.

    To keep the starter

    To keep the starter add half cup water half cup all purpose flour and one tsp sugar to the left over starter. Whisk together. Store in the refrigerator. As you use the starter, keep refreshing it.

    Nutrition

    Calories: 3721kcal | Carbohydrates: 688g | Protein: 98g | Fat: 58g | Saturated Fat: 32g | Cholesterol: 128mg | Sodium: 2802mg | Potassium: 1112mg | Fiber: 27g | Sugar: 17g | Vitamin A: 1515IU | Calcium: 217mg | Iron: 39.4mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Homemade Banana Bread
    Brownie Batter Football Dip »

    Reader Interactions

    Comments

    1. M. Piazza says

      November 18, 2022 at 2:51 pm

      5 stars
      This recipe makes wonderful bread. I have made it several times in the last month. It is a favorite! I have gifted a few loaves, but mostly, my family devours it!

      Reply
      • Jessica Robinson says

        November 18, 2022 at 4:54 pm

        Oh thank you so much!!! It’s one of our favorites too! So happy to hear you enjoyed it!

        Reply
    2. Amber E says

      October 28, 2022 at 3:53 pm

      Does my starter have to be fed for this recipe?

      Reply
      • Jessica Robinson says

        October 29, 2022 at 7:14 pm

        It’s not necessary with this, since it’s an easy sourdough and it’s really for flavor. But, you are welcome to feed it for more flavor.

        Reply
    3. Debbie Tse says

      August 09, 2022 at 8:12 am

      Hi Jessica,
      Thank you for sharing your recipe of this sourdough. I didn’t need to use all the flour, in fact only used 4 1/2 cups , added anymore will have a stiff dough. The first rise was beautiful, the second rise in the pans were not as high as I expected……could be because I didn’t use up all the flour the recipe called for? The breads were not as high as the bread in the picture. The crumb was good but not soft. Any idea what went wrong and how to improve it. Thank you!

      Debbie

      Reply
      • Jessica Robinson says

        August 28, 2022 at 12:00 pm

        Debbie,
        Glad to hear you enjoyed the recipe. I would recommend reading through the ingredients and making sure you used everything listed, including the yeast. If the bread did not rise as much as you prefer, make sure they are in a warm area in your kitchen. You can also cover with a clean, dry kitchen cloth or plastic wrap. Crumb? I’m not sure if you are referring to the exterior of the bread? You can also put in a small pan of water to create steam in the oven to give the bread a great outside texture.

        Reply
    4. Denise says

      July 31, 2022 at 12:24 pm

      Jessica,
      What do you do with the starter you remove while feeding the starter?

      Reply
      • Jessica Robinson says

        August 01, 2022 at 1:10 pm

        Denise,
        We generally throw it away. But there are many recipes you can find for discarded sourdough starter.

        Reply
    5. Debra says

      April 03, 2022 at 10:51 pm

      If I halve the recipe, would it work to prepare the dough in my bread machine?

      Reply
      • Jessica Robinson says

        April 06, 2022 at 10:54 am

        While I do not use a bread machine, if you follow directions to your machine it is very likely this recipe will work. I would halve the recipe and give it a shot! Thanks for reaching out!

        Reply
    6. Philip says

      February 11, 2022 at 5:48 pm

      Can you use 2% milk instead of the whole milk

      Reply
      • Jessica Robinson says

        February 11, 2022 at 7:48 pm

        Phillip,
        Yes you can use 2% milk if you prefer.

        Reply
        • Philip says

          February 12, 2022 at 11:07 am

          5 stars
          Hi Jessica Robinson this bread recipe will be my wife favorite bread. Thanks again

          Reply
          • Philip says

            February 12, 2022 at 5:40 pm

            Hi can I use Almond Milk and Earth Balance Vegan Butter and substitute in your recipe to make it Vegan for a friend

            Reply
    7. Kayla says

      February 02, 2022 at 2:22 pm

      Thank you so much for adding the sourdough starter and the instructions to keep it going. My husband loves sourdough and this is my first time ever doing anything sourdough. I love to bake but this is something new. I made sourdough biscuits from the discard and my husband loved them. Next is the bread.

      Reply
      • Jessica Robinson says

        February 04, 2022 at 11:01 am

        Let us know if you need any help!! Glad to hear you found this recipe!

        Reply
    8. Ima J McConnell says

      October 28, 2021 at 5:13 pm

      5 stars
      I have been all over the internet looking for a Sourdough recipe and a starter no starter I use from another recipe I was not happy with I’m starting this starter tonight and I’m thinking that with the reviews you have gotten Jessica this bread is going to be a winner thank you for sharing

      Reply
      • Jessica Robinson says

        October 28, 2021 at 5:21 pm

        Happy to hear you found the recipe you will love. It’s our go-to bread recipe and so many readers love it! You can also make it into dinner rolls or bread bowls for chili & soups, etc.

        Reply
    9. Wendy Sparling says

      March 01, 2021 at 4:56 pm

      5 stars
      This is the best recipe for sourdough bread I have ever used. Thank you! I also use it for my cinnamon buns.

      Reply
      • Jessica Robinson says

        March 01, 2021 at 7:32 pm

        Absolutely thrilled to hear that Wendy! Thanks for taking the time to write!

        Reply
    10. LAURA says

      January 30, 2021 at 12:57 pm

      5 stars
      OMG this is the best recipe that I have ever tried. Thank so much for the recipe. I didn’t use the recipe for the sourdough starter because I already have a sourdough starter. I was just wanting to try easy bread recipe and came across yours. OMG this is now our #1 bread.

      Reply
      • Jessica Robinson says

        January 30, 2021 at 1:02 pm

        Thanks so much Laura!! Thrilled to hear you loved this bread recipe. Be sure and try my white bread recipe as well!

        Reply
        • Carol says

          July 15, 2021 at 10:26 pm

          This is soooo much better than white bread. This raised higher than any other recipe I have tried. Thank you for sharing with us!

          Reply
          • Jessica Robinson says

            July 16, 2021 at 3:35 pm

            So glad to hear you enjoyed it! It’s one of our favorites too.

            Reply
    11. Nance says

      December 29, 2020 at 4:03 pm

      5 stars
      Hi Jessica, I have been using your bread recipe for a while now and I just wanted to reach out and say thank you! I started using it in this past summer and I was baking it in my Breville countertop oven in order to have less heat in the kitchen. It worked well enough but when the weather cooled I went back to using the gas oven…wow! So much better, the crust has just the right crunch and the inside has just the right softness. I make the recipe every 2 weeks regularly, we just love it. Ps-I didn’t use your sourdough starter as I already had one going, but it worked out fine.

      Reply
      • Jessica Robinson says

        December 29, 2020 at 4:29 pm

        Nance,
        Thanks so much for taking the time to write and let me know you love my Sourdough bread recipe! It’s one of my most popular bread recipes. Glad to hear your own sourdough starter worked with it too! You can also shape them into small rounds and make bread bowls for soups, chowder and chili in the winter!

        Reply
    12. bonnie says

      September 18, 2020 at 9:28 am

      I’m confused on the consistency of your instructions, do I cover or not cover the starter on the counter? And do I feed it the first 7 days or not? The directions have one thing and then the update has another. This is my first time trying – on my second day.

      Reply
      • Jessica Robinson says

        October 09, 2020 at 5:59 pm

        Bonnie,
        The recipe card has the original recipe for my family’s sourdough bread from the 1950’s.
        Back then the “sourdough starter” was really only for flavor of sourdough, not to make the bread rise.

        Based off of comments from people looking to make “authentic” sourdough bread. I updated the body of the post to include a true sourdough starter. If you were making an “authentic” sourdough bread- you would want to feed the starter, as typically you would not be adding store-bought yeast to the recipe. Which means you remove a portion of the starter and feed it daily. This makes yeast grow naturally.

        You can feed it- or not. The original one doesn’t call for you to feed it. Because again, we’re using it for flavor- not to get the bread to rise. I typically keep it on the kitchen counter in a large measuring cup that has a lid, but keep the lid loose. It’s on, but loose. Just to keep critters, lint, etc. out of your starter. Whisk it several times a day.

        Reply
    13. Jessica says

      August 14, 2020 at 3:31 am

      I just read the part about feeding it. I made it Monday and it’s Friday early AM (can’t sleep). I forgot to remove the 1/2 cup but did feed it. Is it too late? Should I have discarded it and started over?
      I’m hoping not because I want to make bread for dinner tonight with a pot roast in the Dutch oven.

      Thank you!!

      Reply
      • Jessica Robinson says

        August 14, 2020 at 4:18 pm

        Jessica,
        You can feed the starter now. Or not. It should work just fine. No worries!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Yes, I would like to receive emails from A Farmgirl's Kitchen. Sign me up!


    By submitting this form, you are consenting to receive marketing emails from: A Farmgirl's Kitchen, Dixon Road, Graham , NC, 27253. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact

    Primary Sidebar

    Meet Jessica

    Hi I’m Jessica!

    Meals are meant to be shared around the dinner table. My recipes are farm-inspired with a modern twist for active families. All of my recipes use simple and readily available ingredients. Read more →

    • Facebook
    • Instagram
    • Pinterest

    Cast Iron Cooking and Baking

    Caramel Apple Pie

    apple fritters on baking rack with glaze drying.

    Homemade Apple Fritters

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    Chicken fajitas with onions and peppers being hand held

    Cast Iron Chicken Fajitas

    Blackberry hand pies on wooden cutting board, loose blackberries around.

    Blackberry Hand Pies

    Apple donuts coated in cinnamon sugar.

    Apple Cider Donuts

    Home Canning

    Dill pickle spears in clear glass jar with clasp lid and rubber orange seal on small wooden cutting board.

    Dill Pickles Recipe

    Jar of raspberry peach jam on wooden cutting board, floral spoon in jar.

    Raspberry Peach Jam

    Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.

    Marinara Sauce Recipe

    Vintage Mason jars filled with multi color pickled sweet peppers.

    Pickled Peppers

    raspberry rhubarb jam on spoon on top of glass jar with loose berries and rhubarb on wooden cutting board

    Raspberry Rhubarb Jam

    Homemade Pie Recipes

    Cobbler with lattice pie crust in white baking dish, apples around.

    Apple Cobbler

    Cherry cobbler with lattice crust, fresh cherries around, wooden spoon.

    Cherry Cobbler

    Cherry pie with crumb topping in dual handle white pie pan.

    Cherry Crumb Pie

    Peach crumb pie with peaches in background.

    Peach Crumb Pie

    Blueberry cobbler with lattice pie crust, fresh blueberries around.

    Blueberry Cobbler

    Crumb apple pie on wooden cutting board, red and green apples around.

    Apple Crumb Pie

    Chili & Soups

    Red Dutch oven with Boeuf Bourguignon

    Classic Boeuf Bourguignon

    bowl of Italian sausage soup, topped with shredded yellow cheddar cheese and slices of French baguette to side of bowl

    Sausage and Vegetable Soup

    pulled pork on a soft roll topped with coleslaw

    Slow Cooker Pulled Pork

    The Best Mac and Cheese Recipe is super creamy and topped with Applewood Bacon Pulled Pork. This dish uses two different kinds of cheeses in a homemade cheese sauce for the ultimate comfort food! #bestmacandcheese #recipes #recipe #kidfriendly #macandcheese #macaroni

    Homemade Mac and Cheese

    loaded baked potato soup with crumbled bacon pieces, shredded cheddar cheese, sour cream, and thin slices of green onions in a white glass bowl with large spoon to the right of the bowl

    Homemade Potato Soup

    Beef stew with carrots, potatoes, celery in small white bowl, spoon on right.

    Braised Brisket Stew

    Footer

    ↑ back to top

    About

    • About
    • Contact

    Follow Us On

    • Facebook
    • Twitter
    • Instagram
    • Pinterest

    Policies

    • Privacy Policy
    • Accessibility Statement

    Copyright 2022 - A Farmgirl's Kitchen ®