How To Make Sour Dough Bread

Learn how to make sour dough bread and the mother starter by watching this step by step video.

February 25, 2012 | | Blogs | Hungry Hollow

This Sour Dough Bread is one of my favourites! It has a chewy crust and a dense tangy middle.  If you find the bread to be too dense  just add a pinch of yeast and a pinch of sugar to the mixture.



  • 2 cups flour
  • 1 cup water
  • ¼  tsp yeast

Mix ingredients in a container, cover and let stand at room temperature for 24 hours. Refrigerate for 3 days.

Add to starter after day 3:

  • ¾  cup milk or water
  • 1 ¼  cups white flour

Combine with starter and refrigerate for another 3 days.

To make bread:

  • ½  of the starter
  • ¾  cup water or milk
  • 1 ½  cup white flour

Add water or milk and flour to the starter.  Place in an oiled bowl, cover and put in a warm place and let rise for 24 hours.

Feed the starter:

  • ¾ cup water or milk
  • 1 ½ cup white flour

Add liquid and flour to starter, mix and place container in the fridge until next time you make bread, ideally on a weekly basis. Each time you use the starter you will feed it and return to the refrigerator.

Back to bread after 24 hours:

  • ¼  cup water
  • 1 ¾  cup flour (white, whole wheat or rye)
  • 2 tsp salt

Add water, flour and salt to starter mixture and knead by hand or in a mixer with a dough hook until dough is smooth and elastic. Place in a greased bowl and let rise in a warm place for 2 hours.


  • 1 tbsp cornmeal
  • 1 egg
  • 1 tsp water

Sprinkle a cornmeal on a parchment lined baking sheet. Punch down dough and knead for a few minutes. Shape into a loaf and let rise 2 hours more. Preheat oven to 425 F. Score top of loaf with a sharp knife and brush with egg wash. Bake 35 to 40 minutes.  (Adapted from Canadian Living Magazine.)

About the Author More by Cathy Bray

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