Sour dough Bread

(from Layne R’s recipe box)

Source: Wheat Flour Institute


  • 3 C enriched flour
  • 1 C starter
  • 2 C warm water (about 110 degrees)
  • 2 T sugar
  • 1 T salt
  • 1 T baking soda
  • 3 1/2 c flour
  • corn meal
  • melted butter


  1. Measure 3 C flour, starter, water, sugar, salt and baking soda into large mixing bowl (not metal); beat until smooth. Cover loosely with waxed paper and let stand in warm place (80 to 85) at least 18 hours. Stir batter down. Mix in more flour to make a moderately stiff dough. Turn onto lightly floured surface and knead until smooth and satiny about 8 to 10 minutes. Shape dough; place on a greased baking sheet the has been sprinkled with corn meal; brush with butter. Cover and let rise in warm place until doubled, about 1 1/2 hours. Bake at 400 degrees 40 to 50 minutes or until done. Brush with butter.

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