Homemade sourdough bread....


Well-Known Member
I didn't even realize this subforum existed!! When was it created? Anyways I like food. I like it alot. So I decided to start making some of my own. I've decided to start with bread. Since it's a staple food of my mine. I just whipped up a sourdough starter and I'm letting it do it's thing. In 4 or so days my wife and I are gonna be eating delicious delicious bread. Nothing better then taking a loaf out the oven and watching the butter melt onto warm delicious fluffy bread. I'm getting a woody just thinking about it.


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i asked to get it a bit ago after a member said they thought it was a good idea, and i did too... post your recipes neo!


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I'm just doing the starter right now. I haven't picked an actual recipe yet. But for the sourdough starter I used this recipe and tweaked it as such...

  • 2 c. warm water I used 3.5 cups as I thought it was too thick.
  • 1 teaspoon, plus a little of mild honey I used 2 Tbsp clover honey as I wanted the yeast to have more food
  • 2 TBSP yeast I used 2tbsp Red Star to give it a quick start, then whatever gets in there naturally lol.
  • 4 cups all-purpose flour I used 4c of Gold Medal Unbleached bread flour.

In a large mixing bowl, combine the water, honey and yeast. When the yeast is dissolved and bubbly, stir in 2 c. flour until smooth. Add the rest of the flour 1/2 c. at a time, stirring until well-mixed each time. Cover the bowl securely with plastic wrap and let it sit. It will initially balloon up HUGELY, and then settle down. (Once it settled, I transferred it to a plastic ice cream bucket and put the lid on.) I split it up into 2 glass crocks, as I don't like storing food in plastic. Let it sit and ferment for 4 days in a warm spot.

After 4 days, uncover the mixture and stir well. You can either store it in the refrigerator, in which case you have to “feed” it once a week, or on your counter, in which case, you feed it every day.

To feed the starter, take out 1 cup (after stirring it well) and either discard it or use it in a recipe. Then add 1 c. each of warm water and flour. Mix well and cover again. Note that, since you are removing 1 c. and adding 2 c. each time, the starter does grow gradually.
The neat thing about sourdough and yeast in particular is that every mix will be different from the next because of all the "wild yeast" all around us. And you in essence develop different strains of your own starters.


Well-Known Member
Man, watching dough rise is a kin to watching paint dry. :eyesmoke:

Here's the recipe I used. It looked like the easiest. I'm still a novice in he kitchen ya know.

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Sourdough Bread I

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"Sour dough bread that takes time to prepare, but worth the wait!!" - Becky Richardson

Ingredients Edit and Save

Original recipe makes 2 - 4 x 8 inch loaves Change Servings

  • 1 cup sourdough starter
  • 1 1/2 cups warm water
  • 1 1/2 teaspoons salt

  • 1/2 cup white sugar
  • 1/2 cup corn oil
  • 6 cups bread flour
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  1. Mix sugar, corn oil, salt, water, and 1 cup of sourdough starter together in a large bowl. Sift the flour and add to the mixture. Grease or oil the dough. Place the dough in an oiled bowl, cover, and let rise overnight.
  2. The next day, knead the dough for 10 minutes. Divide in half, and place into two greased 4 x 8 inch bread pans. Allow the dough to double in size.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until bread is golden brown and taps hollow. Turn out to cool on wire racks.


Well-Known Member
Thanks Sunni, I don't think alot of people know that this subforum exists. I indeed will continue posting stuff I come across. Even if it does feel like I'm talking to myself. :-P


Hey Neo, I've been baking bread for a few years now, I'll try to dig up some pics of my loaves. If you're looking for a good book "The Bread Bakers Apprentice" is one I use, and thoroughly enjoy. If you got any questions about anything feel free to ask I might be able to help.



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So are you still making it?

Here are mine from this morning.
View attachment 3867290

Just flour, salt, water and starter.
Those look fucking textbook picture unc!

I haven't made anything in quite awhile but the neighbor brought over a loaf of banana nut bread yesterday and it kinda sparked an interest in me again. The big thing I was making was Amish Friendship Bread. I have a thread on that too here somewhere.