Simple Scrumptious Sourdough

2013-10-06 18.58.36

For those of you paying attention, I have been in pursuit of the perfect sourdough bread recipe. A weekend stuck inside due to an early huge snowstorm had my mind back on sourdough. My sourdough starter was to the point it needed to be reduced so rather than toss it, I decided to go back to the drawing board and come up with a new sourdough recipe.

The sourdough recipe I have is really tasty. It has the perfect tang, but it takes ALL DAY from the drop of the first ingredient until the loaves are out of the oven. It relies exclusively on the sourdough starter to raise the dough and that takes a long time. My Mom’s bread recipe is the absolute best homemade white bread ever. It’s soft, it rises to heights previously unknown to homemade bread, and it is delicious. The task became, how do I hybrid these two recipes into a fast, delicious sourdough bread recipe.

I’m sure you’ve guessed, since this posts exists, I accomplished this feat. The bread is so tasty, crustier than Mom’s bread (as sourdough should be), and softer, lighter than the sourdough recipe and the most important? It’s a tall, beautiful loaf.

I made my loaves in glass loaf pans, so at this point I’m not sure how free form traditional style loaves will turn out. I’m thinking they should be just fine. I also didn’t score my loaves, but this can be done as well to create your own unique loaves either in pans or free form.

Now, I’m going to get on my soapbox. To achieve a good rise and quality dough and bread, always use good quality flour. In my opinion store brand and Gold Medal flours are subpar. Mad Scientist uses Dakota Mills, Wheat Montana or King Arthur flour.

Simply Scrumptious Sourdough


  • 1 Cup of sourdough starter
  • 1 Lightly beaten egg
  • 2 Tablespoons honey
  • 1 Cup very warm water
  • 1-1/2 Cups AP flour
  • 2 Tablespoons gluten
  • 2 Tablespoons yeast
    • 1-1/4 teaspoons salt
    • 5/8 teaspoon sour salt
    • 1 teaspoon baking powder
    • 1 Tablespoon white vinegar
  • 3-4 cups AP flour


Combine the first SEVEN ingredients (starter through yeast) into your mixer bowl, and mix using paddle attachment just until the ingredients come together. It should be a shaggy mixture. Let this starter dough rest for 30 minutes or until the mixture rises approximately double.

After the starter dough has raised, in a small bowl stir together the next FOUR ingredients (salt through vinegar) and add immediately to the starter dough and start your mixer on low-medium speed.

Add flour 1/2 to 1 cup at a time and switch to the dough hook when the dough becomes extra thick and sticky. Continue to slowly add flour until dough is slightly sticky. Knead using your mixer with the dough hook for 5 minutes. Then turn onto a floured surface and knead by hand for another 2 minutes.

Preheat oven to 375° and place a baking pan with 1/2” of water added on the bottom rack.

Move dough to a clean, oiled bowl and cover. Allow the dough to rise 30 minutes, or until doubled. Punch down, cover and rise another 30 minutes, or until doubled.

Divide the dough into two loaves and place into oiled  loaf pans. Cover and allow to rise for 30 minutes.

Bake for 15 minutes then remove the pan of water. Bake for an additional 15 minutes or until the loaves are golden brown.


Posted on October 7, 2013, in Baked Goods and tagged , , , . Bookmark the permalink. Leave a comment.

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