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Quick-Start Sourdough Bread

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  Active dry yeast package 2 Tablespoon
  Warm water 1 1⁄2 Cup (24 tbs) (105 To 115 °F)
  Plain yogurt 1 Cup (16 tbs)
  Salt 3 Teaspoon
  All purpose flour/Unbleached flour 6 Cup (96 tbs) (Pillsbury's Best®)

Grease cookie sheet; if desired, sprinkle with cornmeal.
In large bowl, dissolve yeast in warm water; blend in yogurt and salt.
Lightly spoon flour into measuring cup; level off.
Add 2 1/2 cups flour.
Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, stir in 2 to 2 1/2 cups flour to form a stiff dough.
On floured surface, knead in up to 1 cup flour until dough is smooth and elastic, about 5 to 8 minutes.
Place dough in greased bowl; cover loosely with plastic wrap and cloth towel.
Let rise in warm place (80 to 85°F) until light and doubled in size, about 1 hour.
Punch down dough.
Divide dough into 2 parts; shape into balls.
Place on prepared cookie sheet.
Cover and let rise in warm place until light and doubled in size, about 1 hour.
Heat oven to 400°F.
With sharp knife, cut 3 slashes in top of each loaf.
Brush loaves with water.
Bake 35 to 45 minutes, brushing loaves with water every 15 minutes, until loaves sound hollow when lightly tapped.
Remove from pan immediately.
2 loaves.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2957 Calories from Fat 138

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 6.1 g30.4%

Trans Fat 0 g

Cholesterol 29.4 mg9.8%

Sodium 5965.7 mg248.6%

Total Carbohydrates 594 g198.1%

Dietary Fiber 26.6 g106.2%

Sugars 12.6 g

Protein 97 g193.6%

Vitamin A 4.5% Vitamin C 2%

Calcium 42% Iron 221.9%

*Based on a 2000 Calorie diet


Quick-Start Sourdough Bread Recipe