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Sourdough Bread Recipe

Course: Baked Goods
Author: Ann Timm


The night before:

  • 1 1/2 cups warm not hot filtered water
  • 1 cup sourdough starter
  • 4 cups spelt flour or whole wheat flour I use spelt, but I also substitute at least one cup with whole rye flour

Next day:

  • 2 tsp salt
  • 1/3 cup melted coconut oil or butter
  • 2 tsp diatatic malt or 1/4 cup honey I don't add this
  • Optional yeast 1/4 cup very warm water, 1 Tbsp active dry yeast, 1/2 tsp honey- mix and let sit for 5 minutes, then add with above ingredients to bowl
  • 3-4 cups flour for kneading


The morning before:

  • Remove the sourdough starter from the fridge, let it sit for 12 hours (give it a stir, too).

The night before:

  • Blend together (in non-metal bowl with non-metal spoon): filtered water, sourdough starter, 4 cups spelt flour or whole wheat flour.
  • Cover with damp cloth and let stand overnight. (Make sure you replenish your sourdough starter with equal parts water and flour and let it sit out for a few hours before putting it back in the fridge).

Next day:

  • Add to bowl and mix well: salt, melted coconut oil or butter, diatatic malt or honey, optional yeast.
  • Add flour in the bowl until dough can be handled outside of the bowl, and need for about 20 minutes, until dough is smooth and resistant to kneading (when you knead it, it starts to bounce back at you a bit). Use around 3-4 cups flour for kneading.
  • Place in lightly greased bowl (grease top of dough lightly), cover with damp cloth. Let rise in a warm place until double (can take around 3-4 hours, or even more).
  • Punch down, turn dough over, cover and let it rise until doubled again (usually takes about half the time of the first rise).
  • Punch down, knead briefly (a minute or two), let it rest 10-15 minutes. Shape into loaves, and put into greased pans. Let rise again until doubled (or almost doubled, about 20-30 minutes).
  • Bake at 350 F for 35-45 minutes (I find closer to 35 minutes is usually enough, but I suppose it depends on your oven and baking pans).
  • Place loaves on a racks to cool before slicing.