easy sourdough bread

This sourdough cheese bread requires no starter required and is so easy! It tastes like it&#x27;s from a fancy bakery! Who can resist homemade cheesy bread?!

Easy Cheddar Sourdough Bread

bread flour (I use King Arthur)

salt,

yeast

cheddar cheese, diced

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and your hands), add the flour, Greek yogurt, 1/2 cup sour cream, salt, and yeast.

Turn mixer on low speed and allow it...

Turn mixer on low speed and allow it to knead dough for about 5 to 7 minutes (about 7 to 10 minutes by hand using a wooden spoon and then switching to your hands). Add sour cream as needed to form a very moist and wet dough. If it’s at all dry or crumbly, add more sour cream (or Greek yogurt) until it comes together. I used one-17.6 ounce tub of Greek yogurt and almost 1 cup lite sour cream. Dough will be seem like it’s almost too wet and it’s very heavy, but this is what you want. Err on the side of wetter than drier because flour and yeast love moisture when rising.

Remove dough from the mixing bowl, spray a...

Remove dough from the mixing bowl, spray a large bowl with cooking spray, pat dough into a round ball, place it in the bowl, and flip it over once so it’s lightly oiled on both top and bottom. It will look like a dimply head of cauliflower.

Cover bowl with plasticwrap (spray it with cooking...

Cover bowl with plasticwrap (spray it with cooking spray in case dough rises high enough to touch it) and place bowl in a warm, draft-free place to rise for about 6 to 8+ hours (I did 9 hours), or doubled in size. If you want to start this before work or before bed and made as an overnight dough and it’ll go 8-10 hours, that’s fine (I started it before bed and finished in the morning). There’s really no harm in letting it rise for up to 18 hours and the longer you let it go, the more of a classic sourdough/fermented flavor that will develop. If you suspect you’re going to allow it to rise on the longer side (12-18 hours), reduce yeast to about 1/2 teaspoon so dough doesn’t get too puffy and overflow the bowl.

After 6+ hours of rising, turn dough out...

After 6+ hours of rising, turn dough out onto a floured surface (without punching it down to preserve the air pockets and bubbles that have been created) and knead lightly for about 2 to 3 minutes.

With your fingers, make a flat 8 to...

With your fingers, make a flat 8 to 10-inch oval, evenly sprinkle with cheese. Tuck in sides so cheese is fully contained and pat into a round mound. Make sure cheese is fully enclosed and contained or it will burn.

Place mound back into large mixing bowl, seam...

Place mound back into large mixing bowl, seam side down. Cover with plastic wrap, and allow to rise for 60 to 120 minutes, or until doubled in size (I did 75 minutes; I suspect the longer you let the second rise go, the more ‘holey’ the bread will be). Placing the bowl on the stovetop is a nice spot for this rise because you’re going to turn on the oven and the residual heat emitted helps with rising.

Shortly after dough begins the 60-120 minute rising,...

Shortly after dough begins the 60-120 minute rising, turn oven on to 450F and place a covered Dutch oven (empty) or heavy-bottomed skillet into the oven and allow it to heat for about 45 minutes. Dutch ovens are so heavy and take so long to get truly hot, and when you’re ready to bake the bread, you want the Dutch oven screaming hot.

After about 60-90 minutes or dough has doubled...

After about 60-90 minutes or dough has doubled in size, remove Dutch oven from oven (careful, it’s screaming hot, use two pairs of hot mitts) and carefully place a piece of parchment paper on the bottom of Dutch oven to prevent bread from sticking.

Carefully transfer dough from rising bowl to Dutch...

Carefully transfer dough from rising bowl to Dutch oven, cover it, and bake covered for 30 minutes. Don’t open the oven door or the Dutch oven lid to peek; you want to seal in the steam.

After 30 minutes, uncover the Dutch oven, and...

After 30 minutes, uncover the Dutch oven, and allow bread to bake uncovered for 5 to 10 minutes (I did 8 minutes) or until it’s as browned as desired. Traditional sourdough has a darker crust than most bread (sometimes almost burnt-looking, but I prefer mine on the lighter side).

Remove Dutch oven from oven, and remove bread...

Remove Dutch oven from oven, and remove bread from Dutch oven. Place it on a wire rack to cool completely before slicing. As tempting as it is, don’t slice too early because the cooling process is important and should be considered an important extension of the baking process.

Slice or break off hunks, and serve with...

Slice or break off hunks, and serve with butter, jam, hummus,  cheese, cheese spread, dip, etc.

Bread is best fresh, but will keep airtight...

Bread is best fresh, but will keep airtight at room temp for up to 3 days. Older bread may be better toasted or make as grilled cheese.

This no-fuss, easy sourdough bread has a lacey crumb, the perfect amount of tang, and a crispy crust. Enjoy step-by-step instructions for beginners &amp; experts alike.

Easy Sourdough Bread

warm water (about 90°F)

sourdough starter

bread flour (Note 1)

salt

brown rice flour (for dusting)

Feed the starter 8-12 hours prior to making the bread dough. You need a nice and ripe starter. Test the starter by dropping a small amount into a water. If it floats, it’s ripe and ready to use!

Before you start:

In a large mixing bowl, combine warm water and ripe starter. Mix until most of the starter is broken up and mixed into the water.

Add flour and salt.

Use a silicone spatula, or your hand, or the dough hook attachment, knead the dough until all the flour is incorporated, about 2 minutes. Let it rest for 5 minutes.

Then knead it again for 5 minutes, if using a stand mixer, or about 8 minutes, if kneading by hand. (Note: Don’t be alarmed by soft and sticky dough. It’s exactly as it should be, and it’ll get easier to handle.) Cover the dough with plastic wrap (or shower cap) and rest for 30 minutes.

To mix the dough:

Turn the dough out onto a clean counter, lightly sprayed with water. Gently stretch the dough out as far as it can go. Then lift the bottom end and fold it over the center of the dough. Then do the same with the top side of the dough. Now, lift the sides of the dough and fold it over onto the center as well. Then tuck the corners to form a nice smooth ball. Using a bench scraper, turn the dough into tight ball to create a surface tension. Please watch my video demonstration for better understanding. (TIP: Lightly dampen your hands with water. It minimizes the dough sticking to your hands.)

Put the dough back into the bowl, cover and bulk ferment for 5-6 hours at room temperature (around 70°F). (Note: If you have time, I also encourage you to do additional 1-2 lamination about 1 hour apart. It helps to strengthen the gluten structure and promotes nice open crumb.)

To laminate &amp; bulk ferment the dough:

Turn the dough out onto a clean counter, lightly sprayed with water. With lightly dampened hands, stretch and fold the dough again as described in step 6. Form the dough into a tight ball and let it rest for 10 minutes, covered. Resting allows the dough to relax and it’ll be easier to shape it.

Flip the dough smooth side down and stretch the top portion slightly and fold it over the center. Do the same thing with the bottom portion. You should now have a log shaped dough. Then from the short end, roll the dough as if you’re rolling a burrito. Tightly pinch the seams.

Generously dust the banneton basket with brown rice flour and put the bread dough into it, seam-side up.

To pre-shape:

Cover the banneton with plastic wrap, or the same shower cap. And let it proof for 1 hour at room temperature, then place it in the fridge for overnight, 8-10 hours, for cold proofing. OR proof the dough for 2 hours at room temperature and bake right away. (Note: Slow cold proofing helps to develop more flavor. But in my experience, it didn’t affect the oven spring.)

To proof the dough:

Preheat the oven with bread cloche to 425°F (218°C) for at least 1 hour. (If using Dutch oven, you may or may not preheat it. I’ve tried either way and didn’t see significant difference.)

Poke test: Poke the dough in the banneton with your finger about half an inch deep. If the dough springs right back, then it’s under-proofed. If the dough doesn’t spring back at all, it’s over-proofed. You want your dough spring back slowly and leave a small indentation.

Carefully invert the proofed bread dough onto the hot cloche. Spritz the top of the bread with water and score it to your desired pattern. Cover and bake for 45 minutes. (TIP: Spraying water helps to create more steam and encourages a good oven spring. The bread crust also gets nice blisters from water sprays.)

Then remove the cover and bake the bread for another 15 minutes.

Carefully transfer the bread onto a wire rack and cool completely for at least 3 hours before slicing into it. (TIP: If sliced too soon, the bread will be unpleasantly gummy.)

To bake the bread:

A sourdough bread perfect for beginners. This delicious recipe has a soft chewy crumb and crusty exterior. All you need is a few ingredients, some time, and patience.

Beginners Sourdough Bread

all-purpose flour (3 1/2 cups)

starter (active and bubbly (1/2 cup))

water (1 1/3 cups)

salt (2 teaspoons)

Feed a sourdough starter 4-12 hours before starting the dough, ensuring it is active and bubbly.

Combine warm water, active starter, salt, and flour with a wooden spoon or even just your hands in a large mixing bowl.

Cover with plastic wrap or a lid and allow to rest for 30 minutes for the water to hydrate the flour.

Grab the edge of the dough and pull up stretching it out as you pull upwards. This may be difficult and you may need to kind of bounce the dough to get it to stretch. Place dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold. Repeat two more times. This is considered one round.

Thirty minutes later, complete another round of stretch and folds. Cover and allow the dough to rest another 30 minutes.

Complete one last stretch and fold round.

Cover with a lid, damp towel, or plastic wrap. Let the dough bulk ferment in a warm place until it has doubled in size. This could be anywhere from 6-12 hours (or longer) depending on the temperature of your kitchen, maturity of your starter, etc. Be careful not to let it over ferment.

Stretch And Fold

Place the dough on a clean work surface that has been lightly dusted with flour. Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you.

Optional - Let the dough sit out for 15-20 minutes uncovered. This prevents the dough from sticking to the tea towel during the overnight rise.

Turn over and shape. I do this by folding the two sides over to meet in the middle, pinch together and then repeat on the other two sides. This creates surface tension which helps give it more oven spring (a good rise).

Transfer to a floured banneton or bowl with a floured tea towel (typically floured with rice flour, this is not necessary and all-purpose will work just fine) seam side up.

Cover with plastic or place in a plastic bag and tie the ends. Let the dough rest for 12-15 hours in the refrigerator. You can also let the bread rise at room temperature for 3-4 hours. I like using the longer rise time in the refrigerator because it is easier to score and feel like the oven spring is better.

Shape

Preheat a dutch oven to 500 degrees for 1 hour.

Remove dough from the fridge right before baking. Place dough on a piece of parchment paper.

Dust with flour, if desired, and score with lame or razor blade. I like to do one large score (called an expansion score) and then a cute design for the other score.

Carefully, transfer the piece of parchment paper with the dough into the hot dutch oven. Careful not to burn your fingers.

Place the lid back on and place the dutch oven into the hot oven. Bake for 20 minutes.

Remove the lid with oven mitts, turn the oven temperature down to 475, and bake an additional 15-25 minutes or until golden brown.

Bake

Ugh this comment is for the everyday sourdough discard recipe by the way!

Used my bread machine on the dough setting and it turned out perfectly mixed, kneaded and proofed. After the cycle is finished I continued with the rest of the recipe (even proofed my bread on my screened in porch to get a really great second rise in our crazy heat!) Hands on time is probably a total of 10 minutes. This is a great way to use up alot of discard! Such a great recipe!

So good, once I got my starter strong enough...this recipe is my go to to this day. I strayed and tried a few other options but...came righhht back. Thank you!

First time making true sourdough! It was a crazy day in my kitchen so I know I missed a lot of the timing on folding and stretching…I did the overnight refrigerator rise and it came out fabulous! I was hosting a big grad party so I doubled the recipe, only had one Dutch oven so I baked one in it and the other on a stoneware baking sheet. I added water in the oven for steam. The bread came out perfectly. My foodie son called it “next level sourdough”. It is a very forgiving recipe and quite easy once you get past the initial shock at all the steps! Thank you!

You're directions are very clear! Thank you for the details. I am encouraged to be a life time bread baker! The making of the bread is as satisfying as the partaking and gifting others to partake!

Oops.  After my last stretch and fold I proceeded to fold the dough and roll into a ball.  I'm going to let it bulk ferment on the counter top now.  Hopefully I didn't ruin my loaf.  This will be my third time making a loaf (and following your recipe!) My first loaf was great, second was a bit chewy.  I think my starter wasn't active enough so kept it out for a couple days feeding it and even did a dry feed that really seemed to help.  I'm not giving up! Quickly learning sourdough can be lots of trial and error.

Perfectly soft in the middle and just the right amount of crunch on the outside. I’ve always been intimidated by baking sourdough and this recipe is super easy!!

Sourdough newbie here and this recipe was super easy to follow and execute. My bread came out so amazing that people didn’t believe it was my first one. In the process of baking my second now!

Love this recipe and have given everyone I know a loaf. Any way to cut the loaf in half and make two breads? I'm pregnant and the sourdough is my ick, my poor husband is struggling to get through the loaves alone

Easy Homemade Sourdough Bread

active sourdough starter

water

bread flour

The night before you want to make your bread, feed your starter so that&#39;s it&#39;s bubbly and active in the morning.

The next morning, add the active starter and water to a large bowl and combine with a whisk or fork. Add in the flour and mix together just until you see no more dry white flour. It will be very shaggy and messy. Set a timer for 30 minutes and place your bowl in a warm area.

Mixing the dough:

As soon as you mix in your flour, take your 2 ounce container and place it on your food scale and zero the scale out. Add 40 grams of your shaggy dough to the small container. Wet your fingers and smooth out the dough into the container then close the lid.

Place your filled 2-ounce container in the center of your dough (see photos above) and cover everything with either a damp towel or plastic wrap.

Optional container method for easy proofing:

After the 30 minutes, uncover your dough (you can set the 2 ounce container aside) and you&#39;re going to add in your salt and do your first set of stretch and folds then add your small container back in. (See above for how to do your stretch and folds)

REPEAT STRETCH AND FOLD on your dough every 30 minutes until you&#39;ve done it 4 times. (2 hours)  Be sure to keep the small container in the center after each time.

Bulk Fermentation:

After the last stretch and fold is done, leave the dough alone in a warm location until the dough in the 2-ounce container is pressing up against the lid. This is how you&#39;ll know when your dough has &quot;proofed&quot; enough. If you did not use the container method, you&#39;re looking the dough to be almost doubled in size.(this can take anywhere from 3-16 hours depending on the temperature of your location. Mine only takes about 3 hours using the &quot;bread proof&quot; setting on my oven. But in the cold months on a counter it can take MUCH longer).

Salt and Stretch/Folds:

Once your dough has proofed, it&#39;s time to shape. Lightly sprinkle your surface and your fingers with flour. Spread your dough out into a rectangle. Fold each side in like a letter (see photos above) Then roll up into a ball.  Take your hands and place them near the bottom of the dough ball and gently drag the ball across your surface to create tension on the surface of the dough ball.

Let the dough rest on the counter for 10 minutes then repeat the last step of tightening the dough by dragging it across the surface as you hold the bottom of the dough ball. (if you have too much flour on your surface, you won&#39;t be able to create any tension. You want just a tiny bit so it&#39;s not sticking but still slightly pulling.)

Plave your dough ball (smooth side down) in a bowl lined with a floured towel or cloth napkin. Cover and refrigertate for at least 1 hour or over-night.

Shaping:

Pre-heat your oven with your dutch oven pot inside to 500°.

Lay out a piece of parchment paper then turn your dough ball over on to the paper.

Sprinkle the top of the dough with flour and smooth the four with your hand. Use a sharp knife, razor, or bread lame to cut whatever shape you desire. This is a necessary step to give the bread a place to expand.

Lift the dough using the parchment and place into the hot dutch oven. Carefully add 3 ice cubes into the pot along the outer sides of the parchment.

Re-cover the pot, lower the heat to 450° and bake, covered, for 20 minutes. After the 20 minutes, remove the over and bake for another 30 minutes.

Allow the finished loaf to cool for at least 2 hours before cutting. It will still be cooking while it sits.

Baking:

This sourdough bread is perfect for busy schedules. No folds needed! The result is amazing and you will only need few and simple ingredients.

Easy Sourdough Bread Recipe

All Purpose Flour

Water (filtered, room temperature)

Salt (fine)

Levain (active sourdough starter)

Weigh ingredients

Feed your sourdough starter 10-12 hours before planning to make this recipe.10 grams of mother sourdough starter100 grams of water100 grams of all purpose flourMix and let it sit in a warm spot (between 75-85°F) as you will need to use it once it has doubled in size.

Prepare the Active Sourdough Starter (Levain)

Using your kitchen digital scale, weigh each ingredient separately

Weigh all Ingredients

Put all the ingredients in a large bowl and thoroughly mix using your hands. You want to mix the dough until you feel and see no dry spots.If you have a stand mixer, you can use the dough hook and mix for 3-5 minutes until you see no dry spots.

Mix the Dough

Cover the dough using plastic wrap (or anything that will prevents the dough from creating a crust).

Place the dough in a warm spot. Ideally 85°F.

Then, set a timer for 4 hours.I highly recommend having a home dough proofer for this part of the process.If you can&#39;t find a spot within 80-85°F you will need to add 1 hour to the bulk fermentation process.Before you move onto the next step, you need to make sure that your dough has fully risen and has doubled in size.

Bulk Fermentation

Flour the dough and using your fingers (or a round dough scraper) carefully go around the bowl to remove it. Flip onto your working table.You do not need to &#39;punch down&#39; the dough.

Divide the dough in half, as we are making 2 loaves.

Fold the dough onto itself and roll up. Then shape into a ball by gently spinning it toward you. As the dough structure is weak, you will need to perform this movement 2 or 3 times. (Check the video for more detail)If using a banneton:Place the dough seem side-upIf using a loaf pan:Place the dough seam side-down

Cover each dough with plastic wrap.

Divide and Shape the Dough

After shaping, you need to check if the dough is filling up the banneton or loaf pan. You might have deflated it a little bit when shaping (or a lot if you are beginning). So, I highly recommend letting the dough sit in your warm spot so it rises more if needed.

Asses fermentation

Place the covered doughs in the fridge for 12 to 24 hours.

Cold Fermentation

Preheat the oven to 450°F

If using a banneton - put your dutch oven inside to preheat

Once the oven is preheated, take the doughs out of the fridge and score.Check the video for more details.

Preheat Oven &amp; Score the Dough

Bake for 20 minutes with lid on and then remove and bake for 20 additional minutes (uncovered).Keep in mind that all home ovens are different; you might have to make minimal adjustments to these temperatures or times.The internal temperature of the bread should be 210°F when fully baked.Remove the bread from the oven and place in a wire rack to cool.

Baking

https://www.youtube.com/watch?v=uzwat4_8J5w&t=2s

I'm so excited to be sharing my most easy, lazy and simple sourdough bread recipe EVER!

I created this recipe out of desperation, as I had stopped making sourdough bread when my daughter was born. I honestly, could not commit to perform folds every 30 minutes for 4 hours (approx).

So, this recipe is for all of us who want to make sourdough bread, regardless of our busy schedule. Have in mind that as I explain in the video, you are compromising the outcome by just a bit! (you'll see that it's not a lot though).

That said, go feed your sourdough starter, and start making healthy sourdough bread again!

Recipe for 2 loaves:
1000 grams of all purpose flour
730 grams of water
200 grams of active sourdough starter
20 grams of salt

For process, check video!

Baking: 450°F 25 minutes with lid on, 15-20 with lid off.

Full recipe on my website:
https://vituperio.com/recipes/sourdough-starter/easy-sourdough-bread-recipe/

Purchase my sourdough starter:
https://vituperio.com/shop/vituperios-fresh-sourdough-starter/

Home proofer:
https://www.amazon.com/dp/B01MEEH0SE?asc_item-id=amzn1.ideas.1IY1QLQTRKZJZ&linkCode=sl1&tag=javieramontoy-20&linkId=6ca25a0dd0d06bf4bb83c2ec5f3530dd&language=en_US&ref_=as_li_ss_tl

Amazon storefront:
https://www.amazon.com/dp/B01MEEH0SE?asc_item-id=amzn1.ideas.1IY1QLQTRKZJZ&linkCode=sl1&tag=javieramontoy-20&linkId=6ca25a0dd0d06bf4bb83c2ec5f3530dd&language=en_US&ref_=as_li_ss_tl
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A foolproof method for making sourdough bread, mixed in your stand mixer. No folding or complicated shaping needed!

Stand Mixer Sourdough Bread

bread flour ((31.8 ounces / 900 grams))

sugar

Combine the ingredients.  Combine the bread flour, sourdough starter, sugar, and lukewarm water in the bowl of your stand mixer.  Mix on low until just combined.  The mixture will appear rough and slightly dry.  Then, cover it with a damp tea towel and let it rest at room temperature for 30 minutes.Tip: Measure the salt and place it on the towel to remind yourself to add it in Step 2.

Knead the dough.  After the dough has rested, add the salt and knead on low for 5-9 minutes until the dough is smooth and forms a ball.  It should clean the sides and bottom of the bowl.  If the dough feels too dry, add more water; if too wet, add more flour as needed.

First rise.  Shape the dough into a smooth ball and transfer it to a clean, lightly oiled bowl.  Then, cover with greased plastic wrap and place in a warm spot to rise for 3-4 hours or until the dough has doubled and looks very puffy.

Divide and shape.  Once risen, divide the dough in half.  Next, shape each half into smooth balls by gently pulling the dough from the bottom and tucking it until smooth.

Second rise.  Place each dough ball into a flour-dusted proofing basket or onto a parchment-lined baking sheet.  Then, cover with greased plastic wrap and refrigerate overnight or for up to 18 hours.

Bake.  Preheat your oven to 425°F (220°C) in the morning, placing an empty Dutch oven inside.  Then, slash the top of each loaf with a lame or serrated knife.  Next, transfer the loaf to a piece of parchment paper and carefully lower it into the hot Dutch oven.  After that, cover with the lid and bake for 25 minutes, then remove the lid and bake for another 20 minutes until the bread is a deep golden brown.

Cool and slice.  Remove the loaf from the Dutch oven and place it on a cooling rack.  Allow it to cool for at least 4 hours before slicing.  Store at room temperature in a bread bag or airtight container for up to 4 days.

This is my go to recipe for sourdough, I love it! It's so simple to follow and it produces the best tasting bread every time. Thank you!

Very easy directions to follow came out perfect for the first time ever making sourdough bread

My first sourdough recipe that actually turned out so good! At what point would I add any add-ins?

I am so glad I found this recipe! I have always made sourdough the stretch and fold way and this just comes together so much quicker and truly foolproof like you said! I halve the recipe and do 400g all purpose and 50g whole wheat with a little splash more water. Thanks for the recipe!

I think this is the prettiest my sourdough boules have ever turned out! Grateful to come across your recipe! This will be my to go-to from here on out.

Great recipe! I used my starter 8 hrs after feeding for a more ‘sour’ sourdough and added 30g more water and 50g olive oil. This stand mixer method is literally a life saver. I bulk fermented for 3.5 hrs then proofed for another 4 hours at room temp. I also decided to bake them one at a time ( as in one, then the other ) at 450 in my Dutch oven. Thanks for making sourdough stress free!

A sourdough take on a traditional Irish quick bread, it has a tender crumb similar to biscuits and is full of buttery flavor, a light sweetness, and sourdough tanginess.

Sourdough Irish Soda Bread

all-purpose flour (490 g)

baking soda

salt (5 g)

unsalted butter (cold,

buttermilk (336 g)

cane sugar (24 g)

sourdough starter (active 113 g or discard 125 g)

Begin by preheating your oven to 400℉.

Prepare a baking sheet by lining it with parchment paper.

Add the flour, baking soda, and salt to your large bowl, stirring well to combine.

Chop the cold butter into small pieces, then add it to the dry ingredients.

Using either your hands or a pastry blender, work the butter into the flour mixture until it becomes crumbly with the butter in pea-sized or smaller pieces.

In a separate bowl, whisk the buttermilk, egg, sugar, and sourdough starter or discard until combined.

Pour the wet ingredients into the dry, then mix somewhat tenderly until just combined. You don't want to overmix.

Turn out the dough on a clean work surface and form it into a round loaf.

Place onto your prepared baking sheet, then score a deep cross or X on the top of the loaf. This will help the bread to bake more evenly.

Bake in the preheated oven for approximately 50-65 minutes, checking at the 30-minute mark. If the top of the bread is getting too dark, cover it loosely with a piece of aluminum foil while it finishes baking.

Bake time will depend on how wide or how tall the loaf is shaped.

Cool the loaf on a wire rack completely before slicing. Serve and enjoy!

I had the same issue - I bake by weight &amp; had to add in the doubled portions of flour and sourdough discard after my “dough” (soup) was already mixed. Loaves are in the oven now and seem to be rising okay so I’m hoping for the best!

I doubled the recipe. Please note, not all measurements double when you hit the 2x. The flour was certainly one. Even after adjusting for that, my bread was a big sloppy mess. I had to throw a ton more flour at it to try to attempt shaping it. Got them into as much of a round as possible and threw them in. They smell pretty good so I gave it a 3. Hoping they taste good also!

I love your recipes!  This was super-easy and delicious.  I can't bear to throw away discard so your sourdough recipes are a treasure.  Thank you for this site.

Top 7 easy sourdough bread recipes from across the web

The most viewed easy sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Cheddar Sourdough Bread

Easy Sourdough Bread

Beginners Sourdough Bread

Easy Homemade Sourdough Bread

Easy Sourdough Bread Recipe

Stand Mixer Sourdough Bread

Sourdough Irish Soda Bread

Top 7 easy sourdough bread recipes from across the web

The most viewed easy sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Cheddar Sourdough Bread

Easy Sourdough Bread

Beginners Sourdough Bread

Easy Homemade Sourdough Bread

Easy Sourdough Bread Recipe

Stand Mixer Sourdough Bread

Sourdough Irish Soda Bread

The most viewed easy sourdough bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine