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Recipe Sourdough Bread

52 Unique Techniques for Stocking Food for Prepper
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Baking is a skill I am working hard to acquire. As I have said many times, I am just not that good at it. But, since whole wheat berries is a large part of my food storage program for more self-reliance I better get better….

I found a pretty simple recipe, but the originator used measures by weight and I use it by volume to make it simpler. I also kind throw in some techniques from the no knead bread I posted a few months ago.

I am pleased with the bread, but I could work a little more on the crust. It tends to crack open a lot (but I’ve been assured that’s normal for sough dough).

This is not the most sophisticated recipe, and can stand some improvement to my technique, but it works and I like the taste of my bread. (Especially in egg sunshine or grilled cheese)…


• 1 Cup Water
• 1 Cup Starter
• 2 Teaspoons salt
• 3 Cups flour


1. Add starter to the water and mix.
2. Dump in flour and salt and mix until you get one big ball of dough
3. Cover the bowl and let rest (I normally go 8 hours, but have done it with significantly less time).
4. Carefully use a spoon to help dough ball fall out of the bowl and onto a floured board or countertop.
5. Stretch and fold the dough once by stretching dough into a rectangle and folding the sides together, and then the top and bottom in toward center.
6. Place in oiled container (straight sided is best)
7. Cover and Let rise in 75 to 80 F area for a couple hours our until it doubles in size.
8. Preheat oven to 425 F
9. Bake for 15 Minutes. Keep an eye on this and use more or less time depending on your oven
10. Cool on rack.

This is a pretty good Sourdough Bread recipe for beginners, I am a terrible baker, and it comes out fine for me.

Published inKitchen & Farm

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