Did you know that sourdough bread is part of the fermentation craze? The sour taste comes from the addition of a starter, a fermented mixture of flour, water and naturally occurring wild yeast.

Is there anything more comforting than the smell of freshly baked bread coming out of the oven? I just adore making a basic food item like this, as all our ancestors have been doing for centuries. Lately I have being playing around with a sourdough starter given to me by my friend Karyn this fall to make sourdough bread. Here is my basic recipe.

Sourdough Bread

sourdough bread sliced

Turmeric Sourdough Bread

The timing was perfect to get this gift of a sourdough starter. I really miss the now closed  bread group I belonged to. We made so many wonderful breads. Thanks again Karyn!

Now this is what I like to call a shortcut sourdough bread. It is not the strongest sourdough starter so I add yeast to my recipe, but the starter gives a lovely sour taste to the bread. Also, since I add yeast, I do not have to wait hours on end for a natural yeast to rise the dough. But making it one day without any yeast is on my bucket list!

Sourdough Bread

I do not bake bread every week, I bake it maybe every 3 weeks. And I keep my stater in the fridge so I only have to refresh it (feed it) once a week. In my next post I will go more into detail about how to maintain a starter and what to do with extra starter. In all honesty I am so proud to have not killed it yet and keep it going lol. Maybe one day I will name it, as is tradition.

Bread Making in Action!

I have a prepared a video for you where I show how to make the bread from start to finish. If you like the video make sure to subscribe to my channel!

Bread kneading dough tip: you know it has been kneaded properly when the dough is very elastic and can be stretched to form a thin film without breaking, called the window pane test.

Yeah so as I mentioned in the video, the bread is not normally this yellow. If you remember, I recently blogged about Golden Milk, a very healthy hot beverage made with a turmeric paste. Instead of a plain cup of milk I used a cup of turmeric milk. It really gave the bread a nice little kick of flavor.

sourdough bread slices

Turmeric Sourdough Bread

Bread storage tip: I usually slice one bread and freeze it in a large zip-lock bag. And I keep one bread on the counter wrapped in a plastic bag, cut side down. I am not sure if that is the right way but it works!

Feel free to play with this bread. Make a round bead, a baguette, an oblong shape, a braid. Also you can add herbs, cheese, nuts, fruits, chocolate chips….what ever you like. Have fun with it.

Homemade Sourdough Bread

Now this is what I like to call a shortcut sourdough bread. It is not the strongest sourdough starter so I add yeast to my recipe, but the starter gives a lovely sour taste to the bread. This trick also cuts the rise time!
Cuisine Bread
Servings 2 loaves


  • 3 to 4 cups bread flour
  • 1 1/2 tablespoons sugar
  • 2 teaspoons salt
  • 2 1/4 teaspoons 1 package active dry yeast
  • 1 cup warm milk 100 to 110 F
  • 2 tablespoons butter margarine or olive oil
  • 1 1/2 cups sourdough starter


  • Combine 1 cup flour, sugar, and dry yeast in the bowl of a stand mixer with the bread hook.
  • Add warmed milk and fat to bowl, mix well. Mix in the sourdough starter.
  • Add the salt and flour, a little bit at a time, until you get a slightly sticky ball of dough that sticks together. The quantity of flour will depend on the humidity of your climate.
  • Knead the dough for 8 to 10 minutes, by hand or in the mixer. It should be elastic.
  • Oil the mixing bowl and place the dough in it, turning it once to oil the dough. Cover with a damp cloth and rise for 1 hour, or until doubled in volume.
  • Punch down gently and leave to rest for 15 minutes.
  • Divide dough in two and shape into 2 loaves. Place on a greased baking sheet and leave to rise, covered, for 1 hour or until doubled in volume.
  • Lightly slash the bread with a razor blade or sharp knife. Bake in a preheated oven at 375 F for 30-35 minutes, or until a thermometer inserted inside reads 210 F.
  • Cool for 1 hour on a wire rack before slicing.