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5Ingredients
13Hours
380Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup sourdough starter (unfed & room temperature)
- 1 1/4 cups lukewarm water (you may need more or less, depending on your starter's hydration. Mine is 100% hydration starter.)
- 3 cups unbleached all purpose flour
- 1 Tbsp. maple syrup (or honey)
- 1 1/2 tsp. kosher salt
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Directions
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories380Calories from Fat10 |
% DAILY VALUE |
Total Fat1g2% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium960mg40% |
Potassium125mg4% |
Protein11g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate80g27% |
Dietary Fiber3g12% |
Sugars3g |
Vitamin A |
Vitamin C |
Calcium2% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(25)
Stephanie Sanderson a year ago
mine was not as sticky ... it didntnhave the rise yours did but tasted good.
Poucher a year ago
A perfect recipe for a novice such as myself! We are so happy with how it turned out the first two times and are looking forward to perfecting the craft over time
Joshua Williams a year ago
Made this with great success! Really nothing I would change about the result. Recipe did seem to be forgiving at every stage, and I love the primitive nature of the ingredients only thing I did differently was preheat my oven to 450 instead of 500 and baked it for another 5 minutes. Can’t wait to make it again.
Cozma 2 years ago
Yummy! I did the first rise overnight and the second rise for about 2 hours. It had the good sourdough flavor and a nice crispy crust. Great warm with butter or with soup!
Georgiana & Alex 3 years ago
Super easy, barely an inconvenience to make! Also incredibly tasty!!!
I don’t have a Dutch oven to make the crust all nice and crunchy, but if you put ice cubes in a casserole on the shelf underneath (or even the bottom of the oven) you can simulate the same crunch due to the steam (I read this in another cookbook about baguettes).
Missy Weber 3 years ago
This is amazing sourdough bread. I have used many variations and this one is my favorite.
Drea Serrato 4 years ago
Great recipe and easy to follow. Takes a bit of time, but the first slice with butter will make you forget the time you spent.
Tina Linowitch 4 years ago
This was my first loaf of sourdough I’ve baked. The bread turned out perfect. I’m so happy that I came across this recipe. The instructions were clear and easy to follow. I can’t wait to make another loaf, probably tomorrow.
Andrew 4 years ago
Tried this recipe for my first ever loaf of bread. The bread came out great! It was a hit with my kids and my picky wife even said it was good!
Keryne B 4 years ago
My loaf is soooo soft. I found it best to use mature starter. Mine is over 2 months old. The addition of the maple syrup helps take some of the tang out of the bread but leaves enough.
SkillfulLineCook 4 years ago
My first attempt at sourdough bread made from my own sourdough starter and it was pretty good. Happy with this recipe although the bread was a little undercooked and the bottom crust was really hard (to cut). Will try again. Thanks.
Hughes 4 years ago
They we’re right about needing an extra 1/2 cup of flour with my 100% starter Turned out pretty good, I’ll pay closer attention to wetness of the dough in future
Interesting Person 4 years ago
Easy to follow directions. My loaf came out a little under salted, so next time I’ll increase the salt by 1/4 teaspoon, but there will be a next time :)
Amanda Beck 4 years ago
This is a super easy recipe. The flour amount is off though. It needs a little more flour to get the proper elasticity.