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Sourdough Starter and Bread Recipes

Susan Helene Kramer

Sourdough Starter


1st day, combine .5 cup water and .5 cup flour and 1 t. yeast. Stir and let set one day.


2nd day, add .5 cup water and .5 cup flour. Stir.


Repeat water and flour addition on 3rd day, and on 4th day it is ready to use.


I make the mixture in a glass bowl on my kitchen counter, and keep covered with a tea towel until used.


I make this bread recipe that follows once a month, so make a new batch of starter each time I bake.




Sourdough Bread - 2 Loaves


2 cups sourdough starter

5 cups all-purpose flour

Flour for kneading on work surface

1 package yeast

.5 cups water to dissolve butter

3 T. sugar (can be omitted but helps dough rise)

3 T. butter

1 t. salt


Heat .5 cup water to lukewarm and stir in butter to melt it. Set aside.


In another large bowl, combine 5 cups flour, the package of yeast, sugar, and salt. Add lukewarm water mixture and 2 cups sourdough starter and knead till elastic on floured board.


Let rise in covered and oiled bowl in warm spot until doubled, about an hour.


Punch down, let rest 10 minutes, knead 10 strokes and divide into 2 portions, and place in 2 greased 4.75 inches wide by 9.95 inches long bread pans, or similar size. Let rise about 30 minutes, until almost double size.


Using kitchen scissors, snip top in several places just before baking, as shown in photo.


Bake at 375 F. for 30 minutes. Turn finished loaves out on flat surface covered with tea towel, and then lightly butter surfaces to make slicing easier. Let cool thoroughly before slicing.


Can be stored in freezer in thick plastic bags with twist tie, or in large zipper lock plastic bags.


Grape jam recipe to go with bread.

Article and photo credit by Susan Helene Kramer

Copyright 2012-2017 Susan Helene Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
Published by Creations in Consciousness
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page created October 29, 2013