Sourdough Bread

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Sourdough Bread


  • 1 cup milk
  • 1/4 cup sugar
  • 1-1/4 tsp salt
  • 2 tbsp shortening
  • 3 cups sourdough starter (at room temperature)
  • 6-1/2 to 7 cups all-purpose flour
  • Note:  for whole wheat sourdough use half all purpose flour and half whole wheat flour


Scald milk, add sugar, salt and shortening and cool to lukewarm.  Blend in starter and add 3 cups flour; beat vigorously with wooden spoon or electric mixer at medium speed.

Stir in 3-1/2 to 4 cups flour working in last of flour with rotating motion of the hand.  Turn dough onto a lightly floured boar and knead 8 to 10 minutes.   Place in greased bowl, rotating dough to grease surface.  Cover, let rise in warm place until double, about 1-1/2 hours.  Punch down; turn out onto counter/board; divide into 3 pieces; cover and let rest 5 minutes.

Shape into 3 loaves.  Place in greased loaf pans, 8-1/2″ x 4-1/2″.  If pan size varies, use amount of dough to half-fill pans.  Brush tops with soft butter or shortening, cover and let rise until double, about 45 minutes.

Bake at 400 F for 30 to 35 minutes.