Sourdough Bread is one of my favorite types of bread. This white sandwich bread is fairly simple to make and quite enjoyable sliced for sandwiches or toast.
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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. And if you have a moment, check out my post about my Kansas Farm Tour, where I spent a week in Kansas touring different farms.
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.
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.
She would bake Easy Banana Bread, Sour Cream Coffee Cake, Classic Apple Pie, and Homemade Oatmeal Bread to sell to our neighbors and my dad’s co-workers. Be sure and try Homemade Strawberry Shortcake, Easy Hot Cross Buns, and Cast Iron Dinner Rolls.
This is how I make my sourdough starter:
•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 1/2 cup of starter and discard. THEN add scant of 1 cup all-purpose flour and 1/2 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. (Also find a good sourdough starter recipe here)
HOW TO MAKE HOMEMADE SOURDOUGH BREAD:
Step 1: Make the sourdough starter by combing 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. 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.
Step 3: 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 – 1/4 hours.
Step 4: 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 1/4 hours.
Step 5: 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.
These cast iron bread pans are amazing! They help crisp up the bottom and sides of the sourdough bread! Order them here!
A FARMGIRL’S 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.
For more great Cast Iron Recipes be sure and try my Cast Iron Pizza, Cast Iron Pork Chops, Chicken Fajitas, Skillet Blueberry Pie, and Apple Hand Pies.
Do you love my recipes? If you have a moment, please leave a star rating! Did you make one of my recipes? Please share on social media and hashtag #afarmgirlskitchen
Sourdough Bread
Ingredients
Sourdough Bread Starter
- 2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast
- 2 cups lukewarm water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
Sourdough Bread
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1 cup water lukewarm
- 1 .25-ounce packet (2 1/4 teaspoons) active dry yeast
- 1 cup sourdough starter
- 1 teaspoon salt
- 5 1/2 to 6 cups bread or all-purpose flour
- 1/2 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.
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 – 1/4 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 1/4 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
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.
UPDATE to sourdough starter:
You can “feed” the starter each day (while it sits on the counter) by removing about 1/2 cup of the starter. Add 1 cup all-purpose flour and 1/2 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
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Noting beats the taste of fresh baked bread. I love the aroma too. This looks like the perfect companion to soups, stews and chilis this winter.
I know, right?! Thanks Gloria for stopping by!
I’ve never been brave enough to make sourdough but I really want to try to bake more breads and pastries from scratch this year. I can do it, right?
Charity,
Just follow the directions and you’ll be alright! Make sure your kitchen is warm enough to proof bread during the winter. Let me know if you need any tips!
I need a tip. I am new at this. My starter rises and then falls.. and looks very watery. Is it hopeless?
Hi Carol,
Nothing is hopeless! Whisk the starter. You can follow the directions within my post about “feeding” the starter. You’ll discard about 1 cup of the starter and add more flour and water. Whisk together. This will “feed” the sourdough starter…. you do this on a daily basis for about a week. (there are so many different sourdough starter recipes!) Glad to help you!
My husband loves fresh baked bread…actually, who doesn’t?! You say simple, and I’m in!
What man doesn’t LOVE homemade bread?! Mine hardly waits until I pull it out of the pan to grab a slice! Thanks for stopping by!
I’ve been wanting to make my own sourdough for ages! This looks so fantastic, and I didn’t know how easy it was to make a starter! Thanks for the tips!
Georgie,
The starter is super simple to make. Just stir it every time you walk by and it will make the most perfect bread! Thanks for stopping by!
I just love homemade bread! Your loaf is beautiful and sourdough is my favorite. I wish I could have a slice right now ^_^
Tammy,
It’s a favorite in our household too! Hope you try the recipe soon!
Sourdough is the best! Almost every week I try a different bread recipe to use up and test my sourdough starter. I’ll try this recipe too, looks delicious!
Sourdough is one of my absolute favorite breads for sandwiches. Especially for grilled cheese and tomato soup! This sourdough recipe will cut up nicely for croutons too. Can’t wait to try!
It’s SO perfect for grilled cheese and tomato soup!! YUM!
You seriously just took me back to my childhood! My grandmother used to make sourdough bread every week! I’ve never made it myself, but I need to! And I love that this recipe came from a kitchen of a dairy farm in Kansas! You KNOW it’s good if it came from a farm in Kansas!!
Thanks Amanda!! It’s my absolute favorite recipe collection, besides all of my grandmother’s recipes!
True story, over the summer I had a starter and was pretty close to the end…til I dropped it on the floor!!! ???? This is the motivation I needed to start again!
Hi Lorie!!
I’ve dropped pies on the floor before, so I hear ya! I’m sure you’ll love this sourdough bread!
This sourdough bread looks gorgeous! I want a slice right now! Love that I don’t need a bread maker and can just make it in the oven.
Thanks Sam! Yes NO bread maker needed. I’m not a bread maker kinda girl! 🙂
Nothing beats a good homemade bread and sour dough bread are best made at home according to me. And your bread looks so perfect. Would be great for some bruschetta and sandwiches.
It’s simple to make, just takes some time to rise! You’ll love this one!
I thought when you made Sourdough Bread that it required a specific “sour” component. This seems simple enough.
Hi Nicole!! Yes, you have to make the sourdough “starter” first. This brings the sour element that you are talking about. But, super simple.
I live in a motorhome with no oven, only microwave/convection combo. I use the convection to warm up(200 degrees) place a cup of boiling water in, turn off oven and let the proofing begin. Works great for both proofing S. Then bake in convection @ 400 for about 40-45 minutes. I also Sprite with water at beginning to give a nice crusty crust. Folks in the rv park love it?
So glad the recipe worked for you David!
I made sourdough many years ago with a starter that I had to feed every few days whether I was baking or not….can you give your directions for feeding the starter, your loaves are beautiful. I do have one of the cast loaf pans so I will def use it for one loaf. Many thx!
Thanks Cheer!
To keep the starter add half cup water half cup all purpose flour and one tsp sugar 2 left over starter. Whisk together. Store in the refrigerator. As you use the starter, keep refreshing it.
When you keep your starter you say use how much you need. Your recipe doesn’t tell you how much start should be used. I am wanting to keep some on hand and keep feeding it so I always have starter. So much starter do you need for your bread recipe?
Hi Shanta,
The recipe includes the starter in the ingredients and directions. Use 1 cup sourdough starter in this bread recipe. If you have any more questions just let me know!
Is that a dry cup or wet cup measurement? It’s goopy:)
Gina,
Are you talking about the sourdough starter? You would whisk the starter before measuring it in a glass measuring cup meant for liquids.
This looks delicious. I’m curious if you could make this bread with discarded starter, not active, as well since you’re adding more yeast to it. Any idea?
Krystal,
Absolutely!! You can use the discarded starter. Thanks for stopping by!
Looks delicious..Thank you for sharing your recipe.. how do you feed the starter so you don’t run out!
To keep the starter add half cup water half cup all purpose flour and one tsp sugar 2 left over starter. Whisk together. Store in the refrigerator. As you use the starter, keep refreshing it.
I make my sourdough bread without the use of additional yeast and I urge everyone to try that! In fact, I made my starter using no yeast either ~ the organisms in flour, especially since I use organic unbleached and other whole flours (kamut, spelt, etc.) have their own innate ability to ‘rise’ once fermented/soured to make the starter! Great page here for more ideas and recipes to try, awesome!
Has anyone tried making gluten free sourdough bread?
I am using this and trying right now!!!
Glad to hear you are baking this bread Bri!
I made the starter from your recipe 3 days ago. I’m wondering what the consistency of the starter should be after 4-6 days?
Hi Natalie,
The consistency is going to be maybe a bit foamy before you stir it. But it’s going to be liquid.
Thanks, that helpful! I’ve never made one before so I wasn’t sure. Looking forward to making the bread in a few days!
No problem!! I usually just use a small whisk and stir the starter every time I walk by it (several times a day)
Wondering if you could substitute honey for sugar in the starter?
Of course you can substitute Honey if you would like to! Sounds delish!
The bread tastes great, however no sure why my loaves deflated in the oven. The had nice domes tops but then flattened out. Any idea?
Th
Thanks Cathy!
Usually when bread deflates in the oven, it means you may have over-proofed the dough. Hope you try it again!
This bread has a nice flavor, but just a hint of sourdough. Not strong at all. It has a dry texture. I followed the recipe to a tea and baked it exactly 40 minutes but it really is too dry for me. Maybe if I use less flour?
Hi Melissa,
Bread making is an art, not a science. So it’s possible you added too much flour and/or over kneaded the dough. And each oven is different, so it’s possible it was over baked just a tad.
For the sour part, it all depends on how long you let the sourdough starter ferment for. The longer it ferments, the more sour it will taste. Let me know if you have anymore questions!
I have my own sourdough starter how much do you need for the recipe if it is already made?
you would add 1 cup sourdough starter, just like it reads in the instructions.
Thanks!
I have a couple of questions! By the way I made some bread last night and it is yummy!! So I fed my leftover starter and placed it in the fridge, how long do I wait to make more bread? How often can I make bread? What if I don’t make bread for a while do I do anything to the starter? Also do I keep it covered in the fridge? And lastly how do I share the starter? Shewww! That’s a lot of questions! Thanks!!
Hi Leanna!
Glad the bread came out good!
Keep the starter in the fridge now. I stir it maybe once a day. You can make bread from it right away. Or keep it in the fridge for up to 2 weeks. Ask away! Glad to hear from you!
I made this today but the loaves turned out flat instead of round topped. Any suggestions?
Melissa,
Thanks for writing! Question, was your bread flat topped when it went into the oven? Or did it fall in the oven?
My guess is that you over-proofed the bread. Bread isn’t an exact science, it’s an art. Let me know how I can further help!
Mine turned out perfect! Thanks so much for sharing!
So happy to hear that Jessica!! Thanks for writing!
Question…once I feed the starter and out it in the fridge, can I put a lid on it or not?
I plan on making bread weekly for my family and am so excited to give this recipe a try.
Great question Angela!!! Yes, definitely put a lid on it inside the fridge! Remove the lid to whisk ingredients. The starter will naturally separate.
I tend to put a lid (loosely) on the container- even on the counter. ESPECIALLY in the summer- when there’s a higher risk of gnats, etc.
I started the starter. It was bubbly the first day and got somewhat thick for a few days. Then, it was more liquid. I decided to feed it on the 6th day. The smell was right. How often do I feed it if I am not making bread that week? Do I have to feed it weekly?
Hello Nancy,
It tends to get thick. You just need to whisk the ingredients several times a day for the first week (while it’s on your counter)
You shouldn’t need to feed it at that point. Only feed after you use it and need to add to it. (probably feed it once a week or every other week)
Does the yeast need to be foamy before adding the additional ingredients?
Hi Shannon,
As long as you know your yeast is good- and active.. you will be fine. Just remember not to use overly hot water, or you will kill the yeast.
Wondering why u would use yeast with a starter ,, j thought it was about using healthy sourdough starter… That’s why it’s so easy in your recipe to make starter side you use yeast ,,, doesn’t it defeat the purpose …
Loretta,
This is in order to do a quicker rise. Traditional sourdough recipes take 12 plus hours to proof.
Is there any way to make this without milk? I’m dairy free! Sourdough doesn’t seem like one of the things you can just sub a milk alternative for..
Hi Summer,
You could certainly use a milk substitute. Possibly oatmeal “milk” or something. We are not a milk alternative household, so you would just have to try it. The Almond product might add too much of an odd taste to it. But, you can certainly try it as well. Or just do more water with the recipe.
Sharing this bread to my neighborhood, we have been on some sort of homemade bread kick while staying in place at home, appreciate your recipe! Love that kitchen towel, too!
Oh thank you SO much! This is a simple bread to make. Sharing homemade bread during this difficult time is a great thought!
Hi! I am a first time bread maker. I need help! I made the starter yesterday, today it’s foamy with a yellow liquid on the top. Do I need to separate/drain that off? Does it need to be fed everyday it’s out on my counter?
Hi Jackie!
That’s completely normal. Just WHISK it a few times a day. Keep it on the counter for about 5-7 days. It doesn’t need to be “fed” until after you use some for bread.
You’ll feed it – replenish with some flour and water. Whisk again, cover and put in the fridge until you need it again. Let me know if you have any questions!! Here to help you!
Thank you!! I am on day 3. The starter is now more liquidity. Still smells amazing! I have been whisking 3 times a day. Is it being thin normal?
Hi Jackie,
You can also “feed” the starter. It should be fine the way it is. But, some other sourdough starter recipes instruct you to feed the starter. Which basically, you remove about 1/2 cup of the starter (I would whisk it together first) then you add scant 1 cup whole wheat or all-purpose flour along with 1/2 cup of cool/room temperature (not cold) water. Whisk and cover loosely. You’ll see it bubble more.
My starter was fine for the first 24 hours, being whisked several times a day. The second day in, we woke up and found it had died. It was just brown-ish water with sticky residue at the bottom. Any ideas for why it died or how to prevent it from happening in the future? Thanks!
Hi Aim,
I’m not sure how your starter died. It needs to be at room temperature for 6-7 days or so. King Arhtur Flour’s sourdough starter is another great recipe. A little different than how I make mine. You can also try theirs. https://www.kingarthurflour.com/recipes/sourdough-starter-recipe
My question is: Why do you add yeast to your recipe along with the starter? Shouldn’t the starter be enough if it is an active starter? I’ve made a number of different starters, along with sourdough bread, but I’m curious as to why lots of recipes call for starter AND yeast.
Hi Lisa,
Thanks for writing! You want to use both the sourdough starter (to give it that deep sourdough tang and chewiness) and yeast. Without the additional yeast, the bread would take considerably longer to rise.
Looks easy and delicious.
Do you feed the starter everyday? Or just stir 4-5 times a day?
Natasha,
My starter recipe does not require you feed it everyday. However, there are many recipes that have you remove about 1/2 cup of the starter each day (for about 7 days) and discard. Add 1 cup all-purpose flour and 1/2 cup room temperature water. Whisk together well, cover loosely and you’ll see it start to bubble.
I made this bread & the flavor is great! The crust however is very hard. What might cause this, as I prefer a softer crust.
Hi Angie,
This bread does have an exterior crust that is harder. You may try adding a dough conditioner to the dough (available on Amazon). Commercially produced bread has all sorts of preservatives to make it soft and chewy.
You are looking for a southern sour dough bread.
Can I use my already made starter or does it have to be the one on the recipe?
Hi Hailee!
Of course, you are welcome to use your own starter. Just follow the instructions and add the suggested amount of starter. Thanks for reaching out!
Hello. First time trying to make sour dough bread. My starter is on day 5, I have not fed it at all but have been whisking it multiple times a day. It is a very thick consistency and has gotten a lot smaller in the amount from the beginning. Is this normal or should I start over and feed it every day? Thanks!
Hello Jill,
Yes, you can feed your starter! No need to start over! Whisk together.. because it separates and sinks. Then discard about 1 cup of starter. Add 1/2 cup water and 1 cup all-purpose flour. Whisk together. Leave at room temperature overnight. You’ll see it bubble and grow.
I’m new to this bread thing but I’ve never heard the phrase “a scant 1 cup”. What does that mean?
Thank you!!
Just means a little less than a cup! Thanks for checking in!
Followed this recipe to a T, and the bread is lacking sourdough flavor. Doesn’t even taste fresh baked. Won’t make again.
Shelby,
Thanks for writing. Sorry to hear you didn’t like my bread recipe! This is a well-tested and well-loved bread recipe! If you have a sourdough starter you prefer, that might have more sourdough flavor, feel free to use that! That might be the answer to your problem of “lacking sourdough flavor.”
This is the best recipe I have found! It comes out perfect. Everyone loves it. I have a question about the butter. Can you replace it with olive oil?
Hi Debbie!!
SO happy to hear that you love this bread recipe! Do you not have butter available? I’m not sure honestly, if olive oil would work. You might be able to add a butter type spread…. if you cannot find butter.
Thanks. Yes I do have butter but try to watch how much fat we eat. I think I’ll try it with olive oil and see what happens.
Hi Debbie,
The only two things with using Olive oil vs. butter…. is that it will change the consistency of the dough. AND olive oil is going to have an extremely STRONG flavor. It will not taste as this bread is intended. However, if you want to use oil, I would suggest corn oil, vegetable oil, or canola oil. NOT Olive oil. For that reason. Butter is best in this particular recipe. But, I understand your reasoning (I use Olive oil in my pizza dough recipe)
Do you use bleached or unbleached flour? Can’t wait to try this recipe out!
Hilary,
You can use either bleached or unbleached all-purpose flour. But, generally with bread recipes I like to use unbleached and if you have it, mix half and half with bread flour. (If you don’t have bread flour- no need to worry!)
I am a first time bread maker (without a bread machine) and this was a great recipe. Easy enough for me to be successful. Thanks
So glad to hear that Jill!! You’ll probably love my basic white sandwich bread recipe too! So glad to hear you are successfully making homemade bread!
This bread is 5 ⭐️ plus!!! I recently started a sourdough starter and was looking for a great bread recipe. After throwing some tries in the trash, I decided to give this one a try. EXCELLENT!!! Excellent! I won’t be looking any further. This is my keeper. I’m trying the sourdough cinnamon roll recipe from this site next. Thank you SO much for a great, easy recipe!! I’m a new follower!
Hi Catherine,
Absolutely thrilled to see that you loved this bread recipe!! Thank you for letting me know!