Maggie's Sourdough Bread
Recipe Type: Bread
This recipe creates one large round loaf of white sourdough bread. You can substitute different flour or use a combination of flours (such as half whole wheat, half white), or shape the dough into rolls or smaller loaves, for variety.
  • 5 cups flour
  • 2 teaspoons salt
  • 2 cups water
  • 1 cup starter (see below for instructions on how to create your own)
  1. Mix ingredients together and let sit in a large bowl covered with a cloth for 12 to 24 hours.
  2. Turn the bread out on a board and fold it into the center (do not over-handle the dough).
  3. Let the dough rest 45 minutes.
  4. Preheat the oven to 475?F.
  5. Place the dough in a cast iron Dutch oven and bake 20 minutes, covered.
  6. Uncover and bake another 10 minutes, or until the crust is golden brown.
  7. To make sourdough starter: combine ¾ cup unbleached all-purpose flour and ½ cup water in a large glass or ceramic bowl.
  8. Stir with a wooden spoon until the consistency is smooth and sticky.
  9. Cover loosely (I find that a plate placed on top of the bowl, but slightly askew to allow air to circulate, works well).
  10. Place the bowl in a location with a temperature of 70–75?F and let rest 24 hours.
  11. After 24 hours, you hopefully will start to see bubbles starting to form, indicating that the wild yeast is active.
  12. Feed the starter with the same amount of flour and water, stir well, and let rest another 24 hours.
  13. By now, you should be seeing bubbles and the starter should have a tangy, yeasty aroma.
  14. Feed the starter again, stir well, and let rest another 24 hours.
  15. Repeat the next day, and by day five the starter should be very bubbly and tangy, and the consistency should be thicker.
  16. It is now ready to use.
  17. Continue feeding it every day, discarding half of it if you can’t give it away or use it up fast enough!
Recipe by Honest Cooking at