Sourdough Bread

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“Old-school recipe for sourdough from TOH - posted for safe-keeping.”
48hrs 50mins
2 loaves

Ingredients Nutrition


  1. in a 4-qt. non-metallic bowl, dissolve yeast in 2 cups warm water and let stand for 5 minutes.
  2. Stir in 2 cups of flour until smooth.
  3. Cover loosely with a towel and let stand in a warm place (80-90 degrees) to ferment for 48 hours.
  4. Stir several times daily (the mixture will become bubbly and rise - it will have a yeasty, sour aroma and a transparent yellow liquid will form on the top).
  5. Stir in milk powder, butter, sugar, salt, remaining water and enough remainng flour to form a soft dough (do not knead).
  6. Cover and let rise in a warm place until doubled (about 1 1/2 hours).
  7. Turn onto a floured surface and punch dough down.
  8. Divide in half and shape each into a round loaf.
  9. Heavily grease baking sheets and sprinkle with cornmeal.
  10. Place dough onto prepared pans and cover - let rise until doubled (about 30 minutes).
  11. With a sharp knife - make three diagonal slashes across the top of loaves.
  12. Bake at 350 degrees for 10 minutes.
  13. Brush loaves with cold water and bake 35-40 minutes longer or until golden brown.

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