Cook's Hideout: Basic Sourdough Bread

December 02, 2015

Basic Sourdough Bread

Bake-a-thon 2015: Day 1
Bake of the day: Basic Sourdough Bread
It's December already which means we are right smack in the middle of the holiday season. It is also the month where few baking enthusiastic bloggers come together for a Bake-a-thon. So look out for new posts with baked goodies on Monday, Wednesday and Friday in December. Thank you to Valli for organizing the event and also for the very helpful linky tool so all of our bakes are all in one place.
Sourdough Bread
First up is a basic sourdough bread. I already have a basic sourdough sandwich bread on the blog that is made with very few ingredients. This one has some fat and potato flour for a more softer crumb and a fluffier bread.

Sourdough Bread
Here's the link to my Sourdough starter recipe. I try to feed it at least once every 2~3 weeks. My family likes soft crumbed bread more than the crusty ones, so I'm always on the lookout for new recipes. This recipe from King Arthur is a winner and it was liked by the kids and the adults as well.
Sourdough Bread
Recipe adapted from King Arthur Flour:

  • 1cup All purpose flour
  • 1¼cup Wholewheat flour (or use 2¼cups of all purpose flour)
  • 1½cups Fed Sourdough Starter
  • ¼cup Potato flour
  • 1½tsp Instant Yeast
  • 1½tsp Sugar
  • 1½tsp Salt
  • 1tbsp Olive Oil
  • ½cup Lukewarm Water
  1. Combine all the ingredients in a large mixing bowl or the bowl of a stand mixer. Mix and knead until a smooth, pliable dough is formed.
  2. Transfer to a lightly greased bowl, cover and set aside for 45~60 minutes or until puffy and almost doubled in volume.
  3. Lightly grease a 9"x5" loaf pan.
  4. On a lightly greased work surface, gently deflate the dough, and form it into a 9" log. Place the log seam side down in the prepared pan. Cover with a lightly greased wrap and let rise for 60~90 minutes, until it crests about 1" over the rim of the pan.
  5. Preheat the oven to 350°F.
  6. Bake the bread for 40~50 minutes or until it's light golden and a digital thermometer inserted into the center reads 190°F.
  7. Remove the bread from the oven and after a couple of minutes turn it out of the pan onto a wire rack to cool. Slice when the bread is completely cool.
Sourdough Bread
This is part of the Bake-a-thon 2015.




  1. I am yet to bake my sourdough bread and I have not even fed my poor starter since you gave it to me back in Spring. Bread looks soft and perfectly baked.

  2. Wow ! I love the texture of this bread.Looks so soft and delicious.

  3. Nothing to beat freshly made bread! And yours looks so flavorsome and delicious!

  4. Bread looks absolutely stunning Pavani,got a very nice texture..

  5. Bread looks great - so soft and perfectly baked. Beautifully clicked pictures!

  6. Such a stunning loaf, and simply love the crumb of this bread..Beautiful bread.

  7. what a beautfful soft texture - send some my way for tomorrow's breakfast

  8. Love the texture pavani!! I m yet to venture into sourdough territory, looking at your bread I m greatly tempted!

  9. What a lovely way to start the Bakeathon your pictures and yes this is bookmarked too!

  10. Bread is so soft, I'm sure it tasted delicious. Bookmarked....


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