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I love sourdough bread. Nutritionally, it is far superior to yeast risen or quick bread. World over, it is sought out for it’s incredible taste and texture. Sourdough bread is one of the true wonders of the world. Made from a starter of just flour, water and time, it is one of the best breads you will ever eat. Not only does it taste wonderful, but it is also good for us. Many people who cannot tolerate the gluten in regular bread, can handle sourdough bread just fine.

Why Sourdough?

As you may know, sourdough is a fermented food. We have lots of beneficial bacteria in our gut, and sourdough, along with other fermented food, help keep things happy down there. These good guys boost our immune system and keep us healthy. They help us fight infection.

We also have harmful agents in our gut. These agents attack our immune system They let us get sick and make it easier for us to get infections. Sugar and refined foods feed these. (as do antibiotics)

Better Than Whole Wheat Bread

Whole wheat Sourdough bread gives us all the benefits of regular whole wheat bread and then some. All of the fiber that we need is still there. I will do a post on the benefits of fiber, and why it is so necessary in our diets another time. Sourdough bread contains all of the vitamins available in wheat bread. There are also some vitamins and minerals that are bound in wheat that are made available by fermenting the bread dough. I just cannot say enough about why you should include this incredible food in your diet.

Beware of Store Labels

One last thing. All sourdough is not alike. Large manufacturers will sometimes use sourdough in their bread for marketing purposes only. It may taste like sour dough, but, it has not been allowed to slowly ferment the dough. It cannot give you all of the benefits of real sourdough bread.  So, if you are buying instead of making sourdough bread, make sure it is slow fermented and made from a live sourdough starter.

Easiest Sourdough Bread

I give you then, the sourdough recipe that has worked for me since I have started making it. This recipe is so easy and gives consistently great results. I hope you enjoy it as much as I do and that it will be a happy addition to your baking.

Sourdough bread
Sourdough Bread
Print Recipe
This is a great tasting and easy sourdough recipe for beginners and seasoned bakers alike
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
45 minutes 4-6 hours
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
45 minutes 4-6 hours
Sourdough bread
Sourdough Bread
Print Recipe
This is a great tasting and easy sourdough recipe for beginners and seasoned bakers alike
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
45 minutes 4-6 hours
Servings Prep Time
1 Loaf 10 minutes
Cook Time Passive Time
45 minutes 4-6 hours
Ingredients
Servings: Loaf
Instructions
  1. *Combine the starter, flour, water, and salt in the bowl of your Bosch Mixer or regular mixing bowl if making by hand.
    sourdough ingredients in bowl
  2. Turn on dough hook and mix for three minutes. The dough will clean the sides of the bowl
    kneaded sourdough
  3. Oil a glass bowl or eight cup measuring container that has an air tight lid. Put the dough ball in the bowl and cover with lid. Let it sit 6-8 hours. The dough should rise to at least double its volume.
    sourdough in bowl w/lid
  4. Put your enameled cast iron dutch oven with lid on it into the oven and preheat to 425 degrees.
  5. Dump the dough onto a floured surface and lightly knead. You are getting the air bubbles out. It will be close to its original size.
  6. Shape the dough into a smooth ball. Place it on the counter
  7. Cover the dough with the rising bowl or large measuring cup turned upside down. Let it rise 30 minutes
  8. Take lid off the dutch oven and put the ball of dough inside. Replace the lid and close the oven.
  9. Bake for 30 minutes and remove the lid to the dutch oven. The bread will still be pretty pale, but should have risen again and be baking well.
  10. Bake for an additional 15 minutes without lid.
  11. Take finished bread out of oven and cool on cooling rack.
Recipe Notes

*You can use any stand mixer you wish but it must have a dough hook. Do not try this with a hand mixer.

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