Sourdough Bread

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

1 c ripe (fed) sourdough starter

1 3/4 c warm, not hot, water

4 1/3 c flour

1 Tbsp salt

1 1/2 tsp yeast

Combine in a large bowl.

It will be sticky.


1st Fold

In 1 hour, pinch dough at one side of bowl, pull it across dough ball.

Turn bowl a quarter turn, repeat.

Do this 5 or 6 times.


2nd Fold

In 1 hour, repeat pinch method.


If desired, you can refrigerate at this point for up to 36 hours.

If refrigerating, bring to room temp before resuming.

Sprinkle corn meal in bottom of dutch oven.

Dump the dough into the dutch oven.


Let rise until doubled.

Preheat oven to 450

Spritz dough with water.

Dust flour over the dough.

Score with a bread lame.

Put in oven.

Bake until golden, about 1 hour.

Let cool on a wire rack before slicing.


Sourdough starter needs to be fed weekly.