Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 4.9

Sourdough Bread Recipe

Name: Sourdough Bread Recipe
Prep time: 780 min
Cook time: 35 min
Total time: 815 min
Yield: 1, 1 loaf
Cuisine: american
Ingredients: 4 cups organic white bread flour, spooned and leveled (520 grams total flour) -please don’t include the bowl’s weight. I highly recommend weighing the flour for the first few loaves. (See notes for adding other types of flour.); 2 teaspoons fine sea salt (12 grams); 1 7/8 cups water (385 grams); 90 grams homemade sourdough starter or store-bought starter (⅓ cup) fed 8-12 hours earlier, using it slightly after peaking (For a more “sour” taste, use an unfed starter, 4-6 days after feeding if refrigerated- see notes.); rice flour (my favorite for dusting a banneton).; Seeds for flavoring: fennel seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty) My favorite is 1 teaspoon fennel seeds, 1/2 teaspoon caraway and 1 tablespoon chia seeds; Substitute 1/2 cup rye flour, spelt flour or whole wheat flour or other whole-grain flour for 1/2 cup of the white bread flour if you like- resisting the temptation to add more for your first few loaves. (62 grams max).; Add herbs (fresh or dried- rosemary, thyme, sage, etc).; Add nuts, olives, garlic, dried fruit or cheese (please see this Rosemary Olive Sourdough Bread Post, for more “how-to” instructions).

NUTRITION · PER SERVING815M COOK

CAL 100%·PRO 100%

CARBS 498G71% OF CAL

23G FIBER466G OTHER9G TOTAL SUGAR

FAT 45G15% OF CAL

6G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

An easy sourdough bread recipe using a sourdough starter that rises overnight and bakes in the morning. Flexible and adaptable, with optional add-ins like herbs and nuts.

componentamericanbaked goodveganvegetarian

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Ingredients

serves 1

4 cups organic white bread flour, spooned and leveled (520 grams total flour) -please don’t include the bowl’s weight. I highly recommend weighing the flour for the first few loaves. (See notes for adding other types of flour.)
2 teaspoons fine sea salt (12 grams)
1 7/8 cups water (385 grams)
90 grams homemade sourdough starter or store-bought starter (⅓ cup) fed 8-12 hours earlier, using it slightly after peaking (For a more “sour” taste, use an unfed starter, 4-6 days after feeding if refrigerated- see notes.)
rice flour (my favorite for dusting a banneton).
Seeds for flavoring: fennel seeds, chia seeds, flax seeds, caraway seeds, sesame seeds, poppy seeds, dill seeds, celery seeds, nigella seeds, etc. (optional, but tasty) My favorite is 1 teaspoon fennel seeds, 1/2 teaspoon caraway and 1 tablespoon chia seeds
Substitute 1/2 cup rye flour, spelt flour or whole wheat flour or other whole-grain flour for 1/2 cup of the white bread flour if you like- resisting the temptation to add more for your first few loaves. (62 grams max).
Add herbs (fresh or dried- rosemary, thyme, sage, etc).
Add nuts, olives, garlic, dried fruit or cheese (please see this Rosemary Olive Sourdough Bread Post, for more “how-to” instructions).

At a glance

PER SERVING · TIME 815M

CAL 100%·PRO 100%

CARBS 498G71% OF CAL

23G FIBER466G OTHER9G TOTAL SUGAR

FAT 45G15% OF CAL

6G SAT39G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 13h
Cook: 35m
Sodium: 5301mg
Total sugar: 9g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 1273mg
Calcium: 275mg
Iron: 38mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 780M
SODIUM: 5301MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Sourdough Bread Recipe

Nutrition & ingredients

Ingredients

At a glance