Sourdough Bread

Sourdough Bread
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 127.3
  • Total Fat: 1.2 g
  • Cholesterol: 2.5 mg
  • Sodium: 200.6 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 2.5 g
  • Protein: 4.0 g

View full nutritional breakdown of Sourdough Bread calories by ingredient
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This makes a nice loaf of sourdough bread! This makes a nice loaf of sourdough bread!
Number of Servings: 12


    2 cups of sponge (proofed starter)
    1 1/2 cups of whole wheat flour
    1 1/2 cups of unbleached flour
    2 T. softened butter
    4 tsp. sugar
    2 tsp. salt


Proof your starter by setting it out of the fridge, putting it in a bowl and adding a cup of warm water and a cup of flour to the bowl. Let it sit in a warm place for several hours. When it is bubbly and has a slightly sour smell it is ready. (Proofing can take up to 8 hours, I leave mine sit out overnight.)
Out of this proofed sponge take 2 cups and mix 3 cups of flour, (this can vary, don't let it get overdry), the butter, sugar and salt and knead. (You can use your dough hook on your mixer or your hands.)
Place in greased bowl and cover loosely with a towel. Let it rise until double. It will take longer than a yeast bread.
Punch dough down and knead a little. Make a loaf and place it on lightly greased or cornmeal-sprinkled pan. Slit the top if you like that and cover with towel in warm place and let it double in bulk.
Heat oven to 350 degrees and bake for 30-45 minutes. Do not preheat the oven. The loaf if finished when the crust it brown and the bottom sounds hollow when you thump it. Let it cool for one hour before slicing. (or breaking off!)
Take leftover sponge and put it back in a glass jar that is thoroughly cleaned. (Pour boiling water over it so its sterilized.) Add a fresh feed of 1/2 cup warm water and 1/2 cup of flour and put it back in the fridge. *Remember to feed it at least once a week!

Number of Servings: 12

Recipe submitted by SparkPeople user NEALSNEWS.

TAGS:  Snacks |

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