Sourdough Bread Bowls

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“From This takes some work, so if you're not used to making bread from scratch check out the blog this recipe came from. He shows pics guiding you through every step! The more you do it, the easier and tastier it gets! I use 1 1/2 c whole wheat flour and 1 1/2 c unbleached white flour (to make the 3 cups of flour the bread bowls call for) to make this a little healthier. Also, I've found Zaar Vegetarian French Onion Soup is a great filler for these bread bowls! Prep time includes rising time but not included is the 2-3 days for the sourdough starter.”
4hrs 45mins
4 bread bowls

Ingredients Nutrition

  • Sourdough Starter
  • 2 14 teaspoons active dry yeast
  • 2 12 cups lukewarm water (100-110 degrees)
  • 1 12 cups bread flour
  • Bread Bowls
  • 3 cups flour
  • 1 tablespoon salt
  • 1 cup sourdough starter (see above)
  • 12 cup lukewarm water (100-110 degrees)


  1. For the sourdough starter:
  2. In a medium bowl, stir the yeast into the lukewarm water. Let the mixture activate (should take about 15 minutes to bubble). Add the bread flour and stir. Cover with a dish towel and let sit for 2-3 days. It's best if you store the starter where the room temperature is warm (80-85 degrees). To keep the starter going, you have to "feed" it. For each 1 cup you take out, replace with 1/2 cup water and 1 cup flour.
  3. For the bread bowls:
  4. Combine the flour and salt in a large mixing bowl. Make a well in the center.
  5. Give the starter a good stir as it separates after sitting a while. Add the cup of starter and the 1/2 cup of water to the flour and stir until it forms a rough dough. You will probably need to use your hands to work the dough until it comes together into a ball.
  6. On a clean work surface, lightly cover with flour and roll the dough in it. Knead until the dough is smooth, elastic, and satiny.
  7. Place the dough in a lightly oiled bowl to rise. Cover with a clean dish towel and place in a warm place until the dough has doubled in size (about 2 hours).
  8. Remove the dough from the bowl and punch it down to knock most of the volume out of it.
  9. Then knead the bread briefly, just to get it back into a nice ball shape.
  10. Cut the dough in half, then cut each piece in half again.
  11. Knead each of the pieces just until they're round again. Form the pieces of dough into ball shapes and tuck any loose edges or seams underneath.
  12. Place the dough balls on an ungreased baking sheet as far apart as you can.
  13. Put the baking sheet somewhere warm to let the dough rise a second time until doubled in size (about 1 1/2 hours).
  14. Bake at 425 degrees for 15 minutes, then at 375 degrees for another 30 minutes. When done, they will make a hollow sound when you tap them on the bottom.
  15. Cut a circle in the top and hollow out much of the bread inside to make room for some delicious soup!

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