Prep 2HR | Bake 30M | Enjoy in 2HR 30M
Got your sourdough starter all prepped and now you’re looking for something to do with it? You’ve landed on the right page. This recipe combines some commercial yeast with your starter to really make sure you have a successful loaf.
1 ¼ cup water
1 ½ teaspoons yeast
2 cups sourdough starter
4 to 4 ½ cups all-purpose flour
1 tablespoon salt
- Combine the water and yeast in a bowl until the yeast dissolves, then add your starter. Once your starter mostly dissolves, add 4 cups of flour and the salt. Mix until a shaggy dough forms. At this point, knead the dough for around 8 minutes, adding 1 tablespoon of flour at a time until it becomes sticky. When the dough comes together in a smooth ball, remove the dough from the bowl. Wipe out the bowl and then coat it with a little bit of oil. Place the dough back in and turn to coat it in the oil. Cover, then let it rise until it doubles in bulk.
- After the dough doubles in size, place it onto a floured surface and divide it in two. Grease two loaf pans, then form the dough balls into loaves and place into the pans. Cover each pan with a little bit of oiled plastic wrap and let rise for one to two hours or until the dough reaches the edges of the pans.
- Once the dough has risen to the edges of the loaf pans, preheat the oven to 450F. Once preheated, slide each loaf pan into the oven. Bake for 10 minutes then lower the heat to 400F and continue to bake for 25 to 30 minutes. Once finished, allow to cool on racks.
Get the nutrition facts for this recipe here.