Simple sourdough bread!

Am I the only one who finds the time and energy that it takes to make good sourdough bread a bit daunting?

I am looking forward to starting to bake my own breads again in the next week or two, and I just stumbled upon this recipe and demonstration videos by Serene Allison (of Above Rubies). It sounds almost too simple to be true, but I am eager to try it!



If you don't care to watch the videos yet, basically the recipe goes like this:

  • add sourdough starter and flour to a large bowl or pot
  • either stir it or stick your hands in and knead it for 5-10 minutes
  • use a bowl to scoop it out into bread pans
  • leave it on your counter a minimum of 7 hours to rise (enough time to neutralize the phytic acid in the grain)
  • bake it for 1 hour

That's it!!!

Has anyone tried a similar method to this? It looks incredible to me! I was planning to try mixing it up in my new stand-up mixer, but I just heard Serene say "don't use anything metallic because it kills the bacteria in the sourdough". Hmmm…

Either way, I would half the recipe to make 3 loaves for every two weeks, but this recipe makes enough to bake 6 loaves at a time if you want, depending on the size of your family.

If you don't currently have a sourdough starter like me (I let mine die earlier this winter- bad Stephanie!), follow this amazing tutorial (you have to scroll down- it is a multiple post tutorial) from Heavenly Homemakers to get one going.

Is anyone else as impressed as I am? Want to bake some sourdough bread with me? :)

About Stephanie Langford

Stephanie Langford has a passion for sharing ideas and information for homemakers who want to make healthy changes in their homes, and carefully steward all that they've been given. She has written three books geared to helping families live more naturally and eat real, whole foods, without being overwhelmed, without going broke and with simple meal planning. She is the creator of Keeper of the Home.

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Comments

  1. I made my first sourdough loaf tonight and it is pale and tough got the recipe from Steve the bread guy. This looks too easy to be true the dough being liquidy seems odd to me. The starter that I have is made with AP flour would this starter give a different result? I am not pleased with the loaf that I made.

  2. Rachel Anne says:

    Hi,
    Could I email Serene’s mother for the precise measurements?
    Thanks!

  3. Jennifer Fashian says:

    I just wanted to comment on the metal bowl…I believe Serene was talking about not keeping your STARTER in a metal bowl. When she made the comment she has just mentioned how you should feed your starter with 1 C. rye/1 C. water. I don’t think she was commenting on mixing the bread dough in a metal bowl. She herself used a SS pot to mix her dough. Hope that helps. My mixer has only a SS bowl and I use it for all my sourdough mixing.

  4. loved your video, i really wanted to see what your bread looked like done.

  5. For anyone curious about the amounts for one loaf, I tried this recipe last night and these worked great:
    2 cups starter (not 2 quarts!)
    3 1/4 cup flour
    1/2 TB salt
    And I kept needing to drizzle in more water, but it was around 2 cups. I got it wet like hers.

    I’ve tried several recipes for sourdough bread since making my starter 2 months ago. This was by far the tastiest, softest bread and SO much easier than others!!! My kids have been asking all day if I can make it all the time. I want to switch to sourdough since it’s healthy, but until this recipe I didn’t think we could do it.

    As far as metal, I had heard that stainless steel is fine. I rose it in my stainless steel bread pan (the only kind I have), and it worked. In old times metal was tin or silver, and those aren’t good.

    • Yes I’m about to make my first sourdough loaf and have my starter ready. Is this the best (easiest?) recipe? Certainly useful to have Charlotte’s one loaf version though I’ll have to convert to metric.
      Does it matter what sort of flour to use? I was planning something like 50% strong wholemeal, 25% rye and 25% strong white.
      Will report back!

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