San Fransisco Sourdough Bread

San Fransisco Sourdough Bread

12 reviews, 4.3 star(s). 83% would make again

Ready in 45 minutes

This is goingon the Thanksgiving rotation.


-- Sourdough Starter --
1 cup Flour
1 cup Water
1 tablespoon Sugar
-- For the bread --
1 cup Sourdough starter
1 package Yeast
1 1/2 cup Water; warm
6 cup Flour
2 teaspoon Salt
2 teaspoon Sugar
1/2 teaspoon Baking soda

Original recipe makes 1



-- Sourdough Starter -- In a large bowl or crock mix together the flour, water and sugar. Cover and let mixture stand in a warm place for 2-3 days or until fermented. (Yields about 1? cups.)

-- For the bread --

1. Sprinkle the yeast into the warm water and let stand for 2 minutes. Stir to dissolve.

2. Transfer the yeasr to a large mixing bowl. Stir in the sourdough starter, 4 cups of flour, salt and sugar. Stir rapidly for 3 minutes. Transfer to a large oiled bowl, cover with a cloth and let rise in a warm place until doubled in size, about 2 hours.

3. Combine the baking soda with 1 cup flour and add it to the dough. Stir well.

4. Turn the dough onto a lightly floured surface and knead in the remaining 1 cup of flour. More may be needed. Knead until the dough is smooth and not sticky. Shape the dough into 1 large round loaf and place it on a buttered baking sheet. Cover the dough and let rise a second time until almost doubled in bulk, about 1 hour.

5. Preheat the oven to 400F.

6. Brush the top of the loaf with water and slash the top diagonally with a sharp knife. Place a shallow pan of hot water in the bottom of the oven. Bake the bread for 45 to 50 minutes or until golden. Remove from oven and cool before slicing.

Verified by stevemur
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Just follow the easy recipe=)


A delicious loaf of bread made from this recipe.

Calories Per Serving: 8010 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Comment or review

Very good, I made two loaves and used one loaf to make Bloomin' Onion Bread!
Rainstar 6m ago

Made a fantastic white bread that has kept well. The sour of great sour dough was a little lacking but would have required more feeding of the sponge. It is a HUGE loaf.
capitalchris 2y ago

denisewallet 3y ago

davidbweiner 3y ago

This recipe turned out beautifully. I received so many compliments. I will probably allow my stater to sour a couple more days next time.
cattiejo85 3y ago

Wasn't what I expected, but it might have been my starter.
khudson88 3y ago

Excellent outcome!
jldriesen 4y ago

Excellent excellent excellent. That about covers it. Thank you.
Ajmitch 4y ago

Turned out wonderful. Without a hitch. See my posted photo.
Savemilo2005 4y ago

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