Uploaded May 2020 | Updated September 2026, 2 weeks ago
How to make Sourdough Sandwich Bread that is substantial with great taste. Perfect for grilled cheese and is simple to make, just time and waiting mostly. This also makes great crunchy toast! Many of us have more time lately than we know what to do with. Here is a link to my mom's Sourdough Starter. youtu.be/X9idjlybvL8
First Ingredients:
1/2 cup sourdough starter
1 and 1/2 cups flour
3/4 cup water (room temperature or warm)
Later Ingredients:
1 cup flour
1 and 1/4 teaspoon salt
Combine the first ingredients, cover with plastic wrap and allow to sit for 4 hours at room temperature.
Put into refrigerator for 12 to 24 hours, covered with plastic wrap.
Next day add the rest of the flour and the salt, mix together and knead until all the flour is absorbed.
Cover and allow to rest/rise for one hour.
Remove the dough and punch down and give it a quick knead.
(Do this five times for 5 hours) but the last time, you put the dough into your baking pan, or "free form" your dough on a pan to rise.
When dough is risen (about 90 minutes) bake in 425F oven for around 30 minutes.
I wish I would have baked my 25 minutes and checked the temperature.
Internal temperature of 190F is best as the bread will not dry out as quickly.
You can bake to internal temperature up to 205F, but bread will dry out more easily.
Bread will keep best in plastic bag and is good for 4 to 5 days, and even longer in a cool kitchen.
This is a good bread.
Thank you for watching!
~Michael
#michaelshomecooking #sourdough #sourdoughbread
How to make Sourdough Sandwich Bread that is substantial with great taste. Perfect for grilled cheese and is simple to make, just time and waiting mostly. This also makes great crunchy toast! Many of us have more time lately than we know what to do with. Here is a link to my mom's Sourdough Starter. youtu.be/X9idjlybvL8
First Ingredients:
1/2 cup sourdough starter
1 and 1/2 cups flour
3/4 cup water (room temperature or warm)
Later Ingredients:
1 cup flour
1 and 1/4 teaspoon salt
Combine the first ingredients, cover with plastic wrap and allow to sit for 4 hours at room temperature.
Put into refrigerator for 12 to 24 hours, covered with plastic wrap.
Next day add the rest of the flour and the salt, mix together and knead until all the flour is absorbed.
Cover and allow to rest/rise for one hour.
Remove the dough and punch down and give it a quick knead.
(Do this five times for 5 hours) but the last time, you put the dough into your baking pan, or "free form" your dough on a pan to rise.
When dough is risen (about 90 minutes) bake in 425F oven for around 30 minutes.
I wish I would have baked my 25 minutes and checked the temperature.
Internal temperature of 190F is best as the bread will not dry out as quickly.
You can bake to internal temperature up to 205F, but bread will dry out more easily.
Bread will keep best in plastic bag and is good for 4 to 5 days, and even longer in a cool kitchen.
This is a good bread.
Thank you for watching!
~Michael
#michaelshomecooking #sourdough #sourdoughbread
