Sourdough Bread

Prep Time: 10 minutes

Rest Time:  1 day

Cook Time: 35 minutes

Preheat Oven: 350°F – 177°C

Makes 2 Loaves

½ c. Sourdough Starter 125 ml
3 c. Unbleached Flour 750 ml
1 c. Milk 250 ml
1 tbsp Honey 15 ml
1 tsp Baking Soda 5 ml
¾ tsp Salt 3.75 ml
2 tbsp Cornmeal (optional) 30 ml

Combine Starter, Honey, Milk, and 2 cups of Flour in a large bowl.

Mix well, cover with a wet towel, and leave overnight. 

Add remaining flour, salt, and baking soda and mix well.

Turn onto a floured surface and knead for 4 to 5 minutes.

Divide dough into 2.

Roll out each piece of dough until it is a uniform 1 inch thick and roll to create a loaf.

Place on a cookie sheet or in a bread pan.

Lightly dust to top of the loaves with corn meal or corn flour (optional).

Cover dough with a damp cloth and leave rise until triple in size.

Place in a 350°F – 177°C preheated oven.

Bake for 35 minutes.

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