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homemade-sourdough-bread | JenniferCooks.com
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4 from 1 vote

Homemade Sourdough Bread

Author: Jennifer Locklin


  • 1 cup sourdough starter
  • 2 cups lukewarm water
  • 6 cups all-purpose flour
  • 1 packet dry yeast
  • 1 tablespoon salt
  • 1/4 cup olive oil
  • cornmeal to dust the pan


  • The night before baking bread, combine starter with 1 cup lukewarm water and 2 cups flour in a large bowl.
  • Cover tightly with plastic wrap and let stand at room temperature overnight.
  • The next day, dissolve the yeast in the remaining cup of water in a small bowl. Let stand for 5 minutes, stir into the sourdough mixture.
  • Beat in salt, olive oil and enough flour to make a soft dough.
  • Transfer dough to a floured board and knead, adding more flour as needed, until smooth and elastic, about 10 minutes.
  • Transfer to a greased bowl, cover with plastic wrap and let stand in a warm place until doubled in size (about an hour).
  • Punch down dough and transfer to a floured board.
  • Knead briefly, adding flour to keep from sticking, and shape into 2 round or oval loaves.
  • Dust baking sheet with cornmeal and place loaves on top.
  • Make a few slashes in the top of the loaves.
  • Cover loosely with flour-dusted dish towel and let rise in a warm place for about an hour.
  • Preheat oven to 450 degrees.
  • Bake bread for 20 minutes at 450 degrees.
  • Reduce temperature to 400 degrees and continue to bake another 20 minutes or until the loaves sound hollow when tapped.
  • Cool on a rack before slicing.