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102 - Basic Bread

A recipe from

This is a recipe that we don't recommend, at this time.  It makes assumptions that are not obvious about how you'll handle your sourdough starter and is just too vague.  We may circle back around to it in the future.

Here's the recipe as it was given in the rfs recipe file:

# From [email protected] (Lynn Alford)

Basic Bread (not from Sourdough Jack)

After proofing, remove one cup of starter to your frig. Add a bit of
oil, and salt (if desired, I rarely do) to the remaining sponge. Begin
adding flour one cup at a time. Mix in flour until the dough begins
coming away from the bowl. Knead dough, using extra flour as necessary.
Allow to proof (with sourdough, time will vary on this. Expect a
minimum of two hours. You want to double the size of the dough.) Now
shape and bake in 425 F oven for 20 minutes then turn oven to 375 and
continue baking for 1 hour.

Variations. I have used just this basic dough as a base for pizza (very
nice) and as the dough to line a casserole dish, pour in a ground
beef/tomato/italian seasonings mixture, and top with some reserved
sourdough. Bake for 30 minutes. Also very nice.

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