First Sourdough Recipe


First Sourdough Timeline 3:30


So far on my adventures into making sourdough bread:


My starter, Fido pronounced Fi-Dough, has been growing for a week now so it was time to make my first loaf. Sourdough bread comes in two varieties depending on the source of the leavening agent, ie source of the yeast. Regular bread uses commercial yeast while Leaven Sourdough uses only the wild yeast in the starter. Many sourdough breads use a combination of the wild yeast from the starter as well a boost with commercial yeast. In that case the starter is there more for flavour rather than to raise the dough. This recipe is from King Arthur Flour and is their recommended first sourdough. I tweaked the metric recipe some as well as optionally adding raisins.

Recently I had a request to make this bread without salt for a salt restricted diet. I had an extra loaf and was amazed how much I enjoyed it. As a result I lowered the amount of salt from 2 1/2 to 1 tsp.

I also thought it would be interesting to make a raisin bread without lots of sugar or cinnamon with one of the loaves. The sweetness comes just from the raisins only.

First Sourdough Recipe
Active time
Bake time
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Nice first recipe for sourdough newbies. Makes amazing crunchy toast. Firm crumb. Olive oil wash gives chewy tasty crust.
Recipe type: Bread
Cuisine: Sourdough
Serves: 2 (1.5 pound) loaves
  • ___ Sourdough Starter - 1 cup (300 g)
  • ___ All-purpose Flour - 5 cups (650g)
  • ___ Sugar - 1 TBSP (13 g)
  • ___ Instant Yeast - 2 tsp (6 g)
  • ___ Fine Sea Salt - 1 tsp (6 g)
  • ___ Warm Water - 1½ cup (355 g) (~95°F/35°C)
    Can use room temperature beer or milk
  • ___ Raisins - 1 cup - chopped (optional)
  • Olive Oil (optional)
  • 2 (9x5) Loaf Pan OR
  • 2 (12x5.5) Hearth Pan OR
  • 2 (9") Pie Pan
  1. Measure sourdough starter into mixer bowl.
  2. Measure flour, sugar, yeast and salt into a large bowl and stir.
  3. Start with beater on your mixer - not hook.
  4. Add dry ingredients and water to the mixer bowl alternating back and forth.
  5. When the mixer begins to labour, switch to dough hook and knead 4 to 6 minutes until dough is smooth and elastic.
  6. If adding raisins, knead them by hand into the dough. I find adding them before kneading with a mixer tends to pound them too much.
  7. Place in a large bowl sprayed with nonstick cooking spray. I use the one I measured the flour in.
  8. Cling wrap
  9. Ferment 90 minutes
 Ferment Ripe Test

  10. Punch dough down.
  11. Divide into two equal pieces and form in pans.
  12. Proof 60 minutes. Proof Ripe Test

  13. Heat oven 15 min to 425°F/220°C/Gas 7 - Hot
  14. Wash with olive oil. Can use water. Score loaves.
  15. Bake for 25-30 minutes
or until a thermometer inserted into the center registers at least 190°F/88°C.
  16. Cool on a wire rack.

I did an interesting modification today. I use room temperature beer instead of water and washed the loaves with olive oil.



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Classic Bread Loaf Pans

Wilton 9.25x5.25x2.75 Loaf Pan

8.5x4.5x2.5 loaf - 1.3 L - 5 ½ cups (1 pound loaf)
9x5x2.5 loaf - 1.7 L - 7 cups (1½ pound loaf)

These are the main stay of bread baking.
Hearth Pan

USA Pan Hearth Pan

USA Pan 12x5.5x2.25 Hearth Bread Pan - 2.4L - 10.1 cups

This hearth pan is for larger artisan style loaves. I like it as the structure helps support the form of a traditional load while using a lower cost flour such as all purpose.

Wilton 9" Pie Pan

Wilton - 9x1.25 round pie pan - 1 L - 4 ½ cups

Pie pans are nice as they don't give a pan look to the resulting loaf. The slope of the side is gradual enough to be missed. Pie pans are what got me into using non-bread pans. A one or one and one-half pound loaf fits nicely in one.

Ferment Ripe Test

Proof Ripe Test